Cherry Blueberry Cornmeal Cobbler

Loads of cherries and blueberries spiced with rich cardamom, ginger and cinnamon and topped with a blue cornmeal cobbler biscuit. Quick, easy & delicious!

Cobblers are best served warm, so plan to have this in the oven while dinner is being eaten and then, viola, hot, bubbly, fruity cobbler ready to be served. I like this with a small scoop of coconut cream, but it can also be served with vegan ice cream or non-dairy whipped cream.

If you can’t find the blue cornmeal, that’s ok. Yellow works fine too.

Grease your pan.

Cherries and blueberries.

Add filling ingredients.

Cherry Blueberry filling mixed together.

Arrange in greased dish.

Biscuit ingredients.

Non-dairy butter.

Cut butter in with pasty blender or forks.

Add non dairy milk.

All mixed together, wet dough.

Scooped on top of fruit and ready for oven.

Just out of the oven.

Print Recipe

Cherry Blueberry Cornmeal Cobbler

Loads of cherries and blueberries spiced with rich cardamom, ginger and cinnamon and topped with a blue cornmeal cobbler biscuit. Quick, easy & delicious!

Prep Time

15

Cook Time

45

Servings

Ingredients

Cherry Blueberry Filling

• 1 teaspoon non dairy butter or margarine
• 3 cups cherries (fresh or frozen)
• 3 cups blueberries (fresh or frozen)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon cardamom
• 2 tablespoons lemon juice (fresh)
• 1/3 cup maple syrup

Blue Cornmeal Biscuit

• 1 1/4 cups all purpose flour
• 1/2 cup blue cornmeal
• 2 tablespoons cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup vegan butter or margarine, cold
• 1 cup full fat canned coconut milk, cold

Prep Time 15 Cook Time 45 Servings Ingredients Cherry Blueberry Filling 1 teaspoon non dairy butter or margarine 3 cups cherries (fresh or frozen) 3 cups blueberries (fresh or frozen) 3 tablespoons cornstarch 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ginger 1/4 teaspoon cardamom 2 tablespoons lemon juice (fresh) 1/3 cup maple syrup Blue Cornmeal Biscuit 1 1/4 cups all purpose flour 1/2 cup blue cornmeal 2 tablespoons cane sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup vegan butter or margarine, cold 1 cup full fat canned coconut milk, cold

Instructions

1. Preheat oven to 375F. Grease an 8x8 baking dish with the 1 tsp butter.
2. Combine the remainder of the filling ingredients together, mixing until very well combined, then pour into prepared baking dish.
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and cinnamon.
4. Add the cold non dairy butter and work into the flour, using a pastry blender or forks, until the butter is in pea size pieces.
5. Add the coconut milk and mix gently (folding instead of vigorously stirring) until the batter is thoroughly combined. It will be wet.
6. Scoop spoonfuls of biscuit dough over the fruit.
7. Bake for 45 minutes, fruit should be bubbling around the edges of the biscuit dough.
8. Let cool 10-15 minutes before serving. Serve with non-dairy whipped cream, dairy-free ice cream or a scoop of coconut cream.

Powered by WP Ultimate Recipe