Cooking Green Recipe

Berry Cobbler

by Kay Bushnell

Use a mixture of fresh or frozen strawberries, blackberries, blueberries, raspberries. Serve in a bowl with a scoop of vanilla-flavored non-dairy frozen dessert such as Soy Delicious or Organic Rice Divine.

Berry Filling:

  • 4 rounded cups berries, preferably organic — two or three kinds in any proportion (If using frozen berries, allow them to defrost at room temperature first.)
  • 3/4 cup sugar
  • 2 tsp. cornstarch or arrowroot
  • 1 tsp. fresh lemon juice

Crust:

  • 1-1/2 cups unbleached white flour (OR 3/4 cup unbleached white flour and 3/4 cup whole wheat pastry flour)
  • 2-1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1/4-1/2 cup rice milk or soy milk (to achieve pliable dough that holds together enough to roll out)

Heat oven to 400°. In a large bowl carefully blend the berries, sugar, cornstarch/arrowroot, cinnamon, and lemon juice together. Spread mixture evenly in a deep glass pie dish or casserole dish. In a medium bowl mix flour, baking powder and salt. In a large bowl blend the canola oil, maple syrup, and rice milk/soy milk. Add dry ingredients to the liquid ingredients. With a fork blend the ingredients until they are evenly distributed and the lumps are of fairly equal size. With your hands form the dough into a ball. (A little more rice milk or soy milk may be needed to achieve the right consistency to roll it out.) Spread a handful of flour on a large cutting board. Place the ball of dough on the floured board and cover the dough with a large sheet of wax paper. With your hand press the dough down evenly under the piece of wax paper. Then with the waxed paper on the top of the ball of dough roll it out with a rolling pin until the crust is about 1/2" larger than the pie dish.

Remove the crust from the cutting board using a spatula to separate it, if necessary. Center the crust over the berries in the baking dish. Very carefully peel off the waxed paper from the top of the crust. Tuck the rim of the dough under to make a neat fit. With a sharp knife make five or six 1/4" cuts in the top crust to allow steam to escape.

Bake for 30 minutes at 400° until topping is golden. Serve when slightly warm. Serves 4-6. Tip: If you prefer less crust, halve the crust ingredients next time you make it.

Copyright Kay Bushnell