Oh my friends, if you're a fan of blueberries, you must make this cobbler for yourselves. I was inspired (as always) by Elise's Apricot Berry Cobbler, but wanted to veganize it to bring down the fat and make it healthier. I made a lot of changes from the flour to using apple cider vinegar and almond milk instead of buttermilk, so it's now an entirely different recipe.
This is the most luscious and rich-tasting cobbler you will ever taste (not tooting my own horn, folks -- it was a big surprise to me too). Because I added almond meal to the whole wheat pastry flour, the cobbler topping became cookie/pie crust-like, and less biscuit-like (which was the best part of the surprise). I also wasn't sure if the olive oil would work instead of the butter, but it has now become my fat champion for its performance here. That would be an excellent slogan: "Olive Oil, My Fat Champion."
The filling is a good mix between quartered apricots and blueberries, but I'd bet anything that it would work just as well with raspberries, strawberries and peaches. In fact, I'd venture a guess that cranberries and apples would be winners as well. And, as always, I used agave nectar for the sweetener in the topping as well as the filling, but added a bit more flour to the filling to thicken it up.
As you can see from the photo above, the filling gets very pie-like. It is a dream to scoop up when serving, keeping together very nicely. You might want to keep some vanilla frozen dessert or topping handy. It makes a nice foil for all that blueberry, although I enjoyed it thoroughly with just a cup of my favorite herbal tea.
Finally, before I launch into the recipe, I wanted to share with you a bit of food chemistry fun. If you've been veganizing recipes for a while, you probably already know this, but you can make vegan buttermilk by adding apple cider vinegar to non-dairy milk to get the same effect. Not only does it tenderize dough, it gives it nice rise.
Just an ingredient/direction note -- when I write a recipe, the ingredients are listed in the order in which they are used. It's a pet peeve of mine when folks don't do that, and then I have to scramble to make sense of a recipe. So, if the list below looks a little weird, that's why. It's for your own good. :)
Ok, here's what you've been waiting for...
Vegan Blueberry Apricot Cobbler (inspired by Elise's Apricot Berry Cobbler)
Yields 12 servings (or 10 large servings)
5 cups fresh apricots, pre-pitted and sliced
4 cups fresh blueberries
2/3 cup agave nectar
Pinch of salt
3 tablespoons whole wheat pastry flour
1 tablespoon apple cider vinegar
2/3 cup non-dairy milk (I used vanilla unsweetened almond milk for mine)
1/2 cup almond meal
1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg (makes all the difference)
1/2 teaspoon Pensey's baking spice (or cinnamon, if you don't have it, but you might want to consider ordering some because it's really great stuff, and they don't pay me to say that)
3 tablespoons agave nectar
1/2 teaspoon vanilla
1/4 cup + 2 tablespoons good, fruity olive oil (or experiment with another good oil you enjoy)
1. Lightly oil a glass 9x13x2 in. baking dish.
2. Gently mix together the fruit, agave nectar, whole wheat pastry flour, and pinch of salt in a large bowl and let rest.
3. In a large glass measuring cup, mix together the apple cider vinegar and non-dairy milk. Let this rest as well.
4. In a large bowl, mix together the almond meal, whole wheat pastry flour, baking powder, baking soda, salt, and the spices.
5. Retrieve the vinegar/milk mixture and whisk in the remaining agave nectar, vanilla, and olive oil. Give it at least a minute of whisking.
6. Pour the liquid ingredients over the dry mixture and combine until just mixed. Do not over-mix this because it won't create a nice topping if you do.
7. Give the fruit filling one more mix before pouring it into the prepared baking dish.
8. Take out your small scoop and scoop the topping on top of the filling. You'll probably need to spread it around a bit.
9. Preheat your oven to 325 degrees F while the topping rises. It won't rise a lot, but it will poof up a bit.
10. Bake the cobbler for 40 minutes, then check to see if it isn't getting too brown on top. You're looking for a nice golden brown. The filling should be good and bubbly.
11. Cool on a wire rack for about 20 minutes before serving. It's best warm, but just as good from the fridge 4 days later.
The cobbler will keep at room temperature for 3 days. After that, if there is any left, and my guess is that there won't be, keep it refrigerated until it's gone.