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!
Servings Prep Time
8 15
Cook Time
45
Servings Prep Time
8 15
Cook Time
45
Ingredients
Cherry Blueberry Filling
Blue Cornmeal Biscuit
Instructions
  1. Preheat oven to 375F. Grease an 8×8 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.

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