Mixed Berry Cobbler

From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

I veganized an old-favorite cobbler recipe for the dessert e-cookbook on PlantBasedMealPlan.com, and my dear friend and business partner Michelle Cehn, from the fantastic website WorldofVegan.com, helped make it even better by tweaking ingredient measurements. I am always trying to cut down the sugar, but she reminded me that this is a dessert that needs its sweetness. Live it up!

  • Yield: 9 servings

Ingredients

  • 1 teaspoon canola or vegetable oil (for greasing)
  • 1 (12-ounce) bag frozen mixed berries
  • 2/3 cup granulated sugar
  • 1 cup whole wheat or all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup plant-based milk
  • 3 Tablespoons unsweetened applesauce

Optional Toppings:

  • Store-bought vegan vanilla ice cream
  • Pinch of cinnamon or cardamom
  • Coconut whipped cream (see recipe)

Coconut Whipped Cream

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 3 teaspoons powdered sugar

Mixed Berry Cobbler

Directions

  1. Preheat the oven to 375°F, and lightly grease an 8x8-in baking pan.
  2. In a medium bowl, thoroughly mix the frozen berries and sugar with a spoon. Set aside.
  3. In a separate large bowl, thoroughly mix the flour, baking powder, milk, and applesauce with a spoon.
  4. Spread the batter in the prepared pan.
  5. Add the berry and sugar mixture on top of the batter.
  6. Bake for 50 minutes or until golden.

Coconut Whipped Cream

  1. Place can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours. 
  2. After coconut milk is completely chilled, the milk and water should have separated. 
  3. Remove the lid and pour out the water. (You can save it for a smoothie.)
  4. In the bowl of an electric mixer, whisk solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

TONI’S TIPS: Try to avoid using coconut milk with guar gum, because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have 

Note

TESTERS’ TIPS:

“To ensure that your cobbler comes out easily, you can spray the pan with Pam (or any other oil spray) and lightly dust with flour before adding the batter.” - Jolene S. from Palm Beach Gardens, FL

ABOUT THE CHEF

Toni Okamoto

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro.

  • Yield: 9 servings
  • Ingredients:
    • 1 teaspoon canola or vegetable oil (for greasing)
    • 1 (12-ounce) bag frozen mixed berries
    • 2/3 cup granulated sugar
    • 1 cup whole wheat or all-purpose flour
    • 2 teaspoons baking powder
    • 1 cup plant-based milk
    • 3 Tablespoons unsweetened applesauce

    Optional Toppings:

    • Store-bought vegan vanilla ice cream
    • Pinch of cinnamon or cardamom
    • Coconut whipped cream (see recipe)

    Coconut Whipped Cream

    • 1 (13.5-ounce) can full-fat coconut milk
    • 1 teaspoon vanilla extract
    • 3 teaspoons powdered sugar

    Mixed Berry Cobbler

  • Directions:
    1. Preheat the oven to 375°F, and lightly grease an 8x8-in baking pan.
    2. In a medium bowl, thoroughly mix the frozen berries and sugar with a spoon. Set aside.
    3. In a separate large bowl, thoroughly mix the flour, baking powder, milk, and applesauce with a spoon.
    4. Spread the batter in the prepared pan.
    5. Add the berry and sugar mixture on top of the batter.
    6. Bake for 50 minutes or until golden.

    Coconut Whipped Cream

    1. Place can of coconut milk in the refrigerator and let it sit overnight or for at least 6 hours. 
    2. After coconut milk is completely chilled, the milk and water should have separated. 
    3. Remove the lid and pour out the water. (You can save it for a smoothie.)
    4. In the bowl of an electric mixer, whisk solidified coconut milk, vanilla, and powdered sugar on high for 5 minutes or until the mixture is fluffy. (If you don’t have an electric mixer, a hand whisk will also work.) Serve Immediately.

    TONI’S TIPS: Try to avoid using coconut milk with guar gum, because it prevents the milk from solidifying. If you can’t find one that is full-fat and doesn’t have 

  • Note:

    TESTERS’ TIPS:

    “To ensure that your cobbler comes out easily, you can spray the pan with Pam (or any other oil spray) and lightly dust with flour before adding the batter.” - Jolene S. from Palm Beach Gardens, FL

    ABOUT THE CHEF

    Toni Okamoto

    Toni Okamoto is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She’s also author of the cookbook Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook. Plant-Based on a Budget has been featured in Reader’s Digest, US News and World Report, and more. Toni’s also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget. Toni is a burrito enthusiast and spends her free time swing dancing across the county. She resides in Sacramento with her wonderful partner, Paul Shapiro.

  • Credit:

    From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

    I veganized an old-favorite cobbler recipe for the dessert e-cookbook on PlantBasedMealPlan.com, and my dear friend and business partner Michelle Cehn, from the fantastic website WorldofVegan.com, helped make it even better by tweaking ingredient measurements. I am always trying to cut down the sugar, but she reminded me that this is a dessert that needs its sweetness. Live it up!

 

 

 

 

 

 

 

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