Vegan Cherry Cobbler
I took my family to a local cherry orchard a few days ago not only for the fresh cherries, but also for the experience. Walking through an orchard while just taking in the views is good enough for me, but we got to pick the sweetest cherries I’ve ever had. They were so good, we picked more than we knew what to do with! Naturally, my first thought was cherry pie, but I really wanted to do something different than a lattice pie. I decided to do a sweet pie crust for the bottom and a buttery crumble for the top. This turned out so much better than I thought it would, and it’s definitely a recipe I’m keeping close by so I can whip it up whenever I have fresh cherries on hand!
INGREDIENTS:
For the Crust:
*3 cups unbleached all purpose flour
*1/4 cup vanilla soy milk
*1/4 cup non dairy french vanilla creamer (I used So Delicious brand)
*1/2 tsp vanilla extract
*1/2 tsp almond extract
*1/2 cup vegan baking butter (butter in a stick, like Earth Balance)
For the Filling:
*4 cups pitted cherries (push a straw through the center to remove pits, then break or cut cherry in half)
*1 tbs fresh lemon juice
*1/8 tsp salt
*3 tbs cornstarch
*3 tbs sugar or agave nectar (I used organic cane sugar)
*1/2 cup water
*2 tsp lemon zest
*1 tsp vanilla extract
*1 tsp almond extract
For the Crumb Topping:
*6 tbs quick oats
*6 tbs light brown sugar
*1/2 cup melted vegan butter
*3/4 cup unbleached all purpose flour
DIRECTIONS:
Make your filling by putting the cherries, cornstarch, lemon juice, water, salt, and sugar in a medium pot. Let cook on medium heat until it begins to bubble, then reduce heat to low, add lemon zest, almond extract, and vanilla extract, and let simmer for 10 minutes. Remove from heat and set aside.
Make pie crust. Combine all dry ingredients in a stand mixer or large bowl then cube your cold butter in. Add wet ingredients and mix until a dough forms, but don’t over-mix or your crust will not be flaky.
Roll out your crust onto a flour-dusted surface into a large rectangle shape (to fit a 9x13 baking pan).
Grease a 9x13 baking pan with coconut oil or vegan butter, then lay your crust in the pan. Push the crust around until it covers goes up the sides of the baking dish.
Make your crumble topping by combining the ingredients in a bowl and mixing with your hands just until crumbles form. Set aside.
Pour cooled pie filling into your pie crust and spread out evenly.
Bake uncovered for 15 minutes, remove from oven, add crumble topping, then bake for an additional 15 minutes.
Remove from oven and let cool before cutting your squares.
I hope you enjoy this fresh cherry dessert as much as I did!
Keep cooking, friends!
-Kristin
Crumb topping recipe from Cupcake Project
