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Blackberry Cobbler
Makes 8 servings
This is simply the most delicious dessert in the world.
1 1/2
cups
unbleached all-purpose flour
1
scant 1/4 teaspoon
sea salt
1/2
stick frozen unsalted
non-hydrogenated, dairy-free margarine
5
tablespoons
frozen
vegetable shortening
4
- 5
tablespoons
ice
water
1 1/2
cups
sugar
3
tablespoons
cornstarch
6
- 7
cups
fresh or
frozen blackberries
1
vanilla tofu “ice cream� (optional)
Preheat oven to 425°F.
For the crust: Combine the flour, salt, margarine, and vegetable shortening in a food processor fitted with a metal blade. Process on/off pulsing until mixture is rough-textured. Add water slowly and process until dough sticks to one side of the bowl. Gather the dough in a ball and place it between two sheets of wax paper, flattening it slightly. Refrigerate for 30 minutes.
Roll the dough out on a floured surface into a large circle about 15 inches in diameter. Place the crust over the baking dish and line the bottom and sides. Allow excess crust to drape over the edges.
Filling: Mix or sift sugar and cornstarch together. Mound berries in the center of the baking dish. Sprinkle with the sugar and cornstarch mixture. Bring the pastry crust over the berries. It will not quite cover all the fruit but will leave a "vent" for the bubbling cobbler.
Bake 45 minutes. Serve with vanilla tofu "ice cream" if desired.
Per serving (1/8 of recipe)
- Calories: 420
- Fat: 14.4 g
- Saturated Fat: 3.2 g
- Calories from Fat: 30.8%
- Cholesterol: 0 mg
- Protein: 3.3 g
- Carbohydrates: 72 g
- Sugar: 46.4 g
- Fiber: 6.5 g
- Sodium: 141 mg
- Calcium: 41 mg
- Iron: 1.7 mg
- Vitamin C: 22.7 mg
- Beta Carotene: 175 mcg
- Vitamin E: 1.5 mg
Source: Terra Bella, Virginia Beach, Virginia. Published in The Best in the World, Neal D. Barnard, M.D., editor.
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