Very Berry Chocolate Chip Cobbler
- Yield 8-12 servings
This is a playful cobbler with lots of berry goodness and topped with chocolate chip-studded biscuits.
- For filling:
- 10 cups berries (combo of blueberries, raspberries, and sliced strawberries)
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 2 tablespoons tapioca flour
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- For biscuits:
- 2/3 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 8 tablespoons non-hydrogenated margarine
- 1 cup chocolate chips
- For sprinkling:
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- Prepare the filling: Preheat the oven to 425 degrees F. Mix all the ingredients together in a 9×13-inch baking dish. Cover with aluminum foil and bake for 20 minutes.
- In the meantime, prepare the biscuit topping. Combine the milk and vinegar in a measuring cup and set aside to curdle. In a large mixing bowl, sift together the flour, baking powder, and salt. Stir in sugar. Add the margarine by the tablespoonful, cutting it into the flour with your fingertips or a pastry cutter, until large crumbs form. Add the milk/vinegar mixture and gently stir a few times to combine. Fold in the chocolate chips.
- On a separate plate, mix together the cinnamon and sugar. Remove the pan from the oven, discard the foil, and top the filling with tablespoon- size dollops of biscuit batter. Sprinkle with the cinnamon sugar.
- Bake for an additional 20 minutes. The fruit should be very bubbly and the biscuits on top sunken in but firm where peeking out from the fruit.
- Remove the cobbler from the oven and let cool for 15 minutes or so before digging in. Serve warm with vegan vanilla ice cream.
–From Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.