This recipe comes to you courtesy of my mom. She recently made it for me but substituted the buttermilk and butter for vegan friendly ingredients. It was such a hit at the house that we’ve had it several times over the past couple of weeks. We’ve used different berries but have ultimately come back to the raspberry and cranberry combination; they just go so well together.
I have a mental list of recipes that I want to try out next for this site, but this one shot to the top when I saw her baking it a few days ago. There’s something about the dough covered in large granules of crunchy turbinado sugar sitting on top the glistening berries that causes my brain to seize up.
My family eats it with ice cream, but I’ve opted for a lighter coconut whipped cream topping. It’s super easy to make and one of those recipes that I continually go back to when making desserts. It’s also a perfect analog for nonvegan whipped cream.
Combine your berries and chopped pears into a large mixing bowl. Mix with sugar, orange juice, orange zest, and cornstarch until thoroughly incorporated. Pour this into a lightly greased pie plate and set aside.
My mom emphasized – so I’m going to do the same – the importance of mixing the dry ingredients for the topping together before adding the liquids. Mix dry ingredients together first!
Cut 3/4 cup (6 tbsp.) of vegan butter into small pieces and blend into the dry ingredients with your hands. The texture will become grainy. Slowly mix in your nondairy milk and stir until it becomes a dough. Be careful not to over mix.
The dough will be sticky so use a spoon to apply large balls of dough over the top of the berries. Apply more nondairy milk to the tops of the dough balls using a brush and sprinkle with turbinado sugar. Now bake it in the oven at 375° for about an hour or until the dough is browned. Mine browned pretty quickly so I took it out a few minutes early.
Prepare the whipped coconut cream while the cobbler is baking. Make sure to refrigerate a can of full fat coconut milk over night or at the least a couple of hours before hand. Scoop out the thick cream into a container. I used coconut cream from Trader Joe’ so there was no coconut water to deal with. Add agave and vanilla extract and whip until smooth and creamy. Once the cobbler has cooled, top it off with the whipped cream and enjoy!
- 2 cups cranberries
- 1 12oz. package of raspberries
- 2 bartlett pears, peeled and cored
- 1 navel orange, zested (about 1tbsp.)
- 1 tbsp. orange juice
- 3/4 cup granulated sugar
- 2-3 tbsp. cornstarch
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup vegan butter (I used Earth Balance), cut into small pieces
- 3/4 cup + 2 tbsp. nondairy milk (I used soy)
- 2 tbsp. turbinado sugar
- 1. In a large bowl, combine cranberries, raspberries, and bartlett pears. If using any frozen fruit, let it defrost. Add the orange zest, juice, sugar, and cornstarch and mix. Pour into a lightly oiled 9" pie plate and set aside.
- 2. In a large bowl, combine flour, sugar, baking soda, and salt. Thoroughly incorporate ingredients. Add butter and mix with hands until butter and dry ingredients become fine crumbs.
- 3. Slowly four in 3/4 cup milk and mix just until ingredients are combined and a sticky dough forms. Don't over mix.
- 4. Using a spoon, drop large balls of dough onto the top of filling. Brush tops with remaining milk and sprinkle with turbinado sugar.
- 5. Bake at 375° for about 60 minutes or until top is golden brown.
- 1 can full fat coconut milk, chilled overnight
- 1 tbsp. agave
- 1tsp. vanilla extract
- Combine all ingredients using a blender or hand mixer until creamy and smooth. Refrigerate any unused portions.
