Berry Nice Cobbler

A pud like grandma used to make – but a low-fat version!
Recipe adapted with thanks from ‘Prevent & Reverse Heart Disease’ by Caldwell Esselstyn MD.
Photograph courtesy http://flavourphotos.com/

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Meal

  • vegan-desserts

Ingredients

  • Filling
  • 650g/1½ lbs of berries (any type, or else use lightly stewed apple and/or rhubarb)
  • 3 tbsp wholemeal flour or barley flour
  • 4 tbsp agave syrup – more if berries are very tart (eg raspberries)
  • Batter topping
  • 150g/5oz wholemeal or barley flour
  • 2 tbsp agave or maple syrup
  • 1½ tsp baking powder
  • 160ml/scant 6fl oz dairy-free milk – eg soya or rice
  • 2 tsp vanilla extract

    • Instructions

    1. Preheat oven to 190ºC/375ºF/Gas Mark 5.

    2. Use an 8 or 9 inch square baking dish, deep enough to hold all the berries. Spray with oil spray and coat with a brush.

    3. Place fruit and syrup in baking dish and mix in well with the 3 tbsp flour. Taste and adjust sweetness with a little more syrup if necessary.

    4. Place berries in oven while you make the topping.

    5. Mix flour and baking powder together then add syrup, dairy-free milk and vanilla to make a smooth batter – use a wooden spoon or hand whisk.

    6. Remove berries from oven and spread batter over fruit (it doesn’t matter if not completely covered).

    7. Return to the oven and bake for 25-30 minutes or until golden brown.

    Optional extras / notes

    40 minutes, including 25-30 minutes baking time

    Keywords

    922922

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