Recently I felt the siren call of Spring Cleaning and since cleaning is just about my least favorite thing to do and something I avoid whenever possible, I knew to heed the call when it came. It came in the form of defrosting my small freezer – the one where I keep summer’s extra vegetables, fruit, tempeh, homemade seitan and those cooler coolers (you know, the blue stuff). It wasn’t the ideal day to defrost as it was overcast and cool, but no matter. The freezer was getting dragged outside to melt down. As I emptied the freezer and put things into a cooler to keep for a few hours, I came across several big bags of plump blackberries. Blackberries I’d picked last *mumble mumble* and well, had kinda forgotten about. I had picked blackberries every day for about a week. More blackberries than we could ever eat over the course of several days.
So, what to do with copious amounts of frozen blackberries? Some got made into a simple jam and the rest I made into cobbler.
6 cups fresh or frozen blackberries (or blueberries, raspberries, sliced apple or pear…)
1 tsp. stevia powder (or maple sugar, to taste)
1 tbsp. cornstarch mixed with 1 tbsp. water
1/2 tsp. lemon zest
1 tsp. vanilla extract
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 cup maple sugar
1/2 tsp. powdered stevia (or more maple sugar, to taste)
4 tbsp. vegan “butter”
4 oz. unsweetened applesauce
Preheat oven to 375F and lightly spray a 9″ x 9″ pan or a deep pie dish.
In a large bowl, combine the berries with the remaining ingredients. Stir gently and set aside while you prepare the dough.
In a food processor, combine the flour, salt, baking powder, sugar and stevia. Pulse a few times to combine. Add the “butter” and applesauce and pulse again, just so that there are no dry bits.
Pour the berries into the prepared pan, then top with the dough, using a tablespoon to dollop in on the top – no need to try and spread the dough around. Bake for 35-45 minutes or until the dough is browned and the berries are bubbling.
Let cool for a few minutes before serving.
(The recipe for the dough comes, with vegan and low-fat modifications, from the brilliant, How To Cook Everything Vegetarian, by Mark Bittman.)