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.
Ingredients
Cherry Blueberry Filling
Blue Cornmeal Biscuit
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Instructions
- Preheat oven to 375F. Grease an 8x8 baking dish with the 1 tsp butter.
- Combine the remainder of the filling ingredients together, mixing until very well combined, then pour into prepared baking dish.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and cinnamon.
- 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.
- Add the coconut milk and mix gently (folding instead of vigorously stirring) until the batter is thoroughly combined. It will be wet.
- Scoop spoonfuls of biscuit dough over the fruit.
- Bake for 45 minutes, fruit should be bubbling around the edges of the biscuit dough.
- Let cool 10-15 minutes before serving. Serve with non-dairy whipped cream, dairy-free ice cream or a scoop of coconut cream.
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Oh I LOVE blueberries! This looks incredible