One of my favorite things to do is cook for other people. Whether it’s cooking a delicious meal for friends, family & co-workers, bringing a jar of fresh salsa as a hostess gift to a BBQ or baking sweets that’ll make someone smile. Last Friday a friend of mine helped me out with a project and I promised him a pie as a thank you, then asked him what flavor he wanted. He said he loved berry cobbler which is what inspired this recipe. You may notice in the photos I made two… one was for my friend and one was for my co-workers (I simply doubled the ingredients to make an extra to bring to work.)
Makes: One 9-inch pie
What You’ll Need:
For the pie shell:
- One 9-inch organic pie shell (I purchased mine at Whole Foods)
For the filling:
- 2 cups fresh organic strawberries
- 2 cups fresh organic blueberries
- 1/2 cup vegan white cane sugar sugar
- 2 tablespoons cornstarch (use an organic non-GMO corn starch if possible, you can buy a box at Whole Foods for 4 bucks)
- 1 tablespoon fresh-squeezed lemon juice
- 1/4 cup water
- 1 teaspoon vanilla extract
- A few dashes of salt
For the cobbler topping:
- 1/2 cup organic brown sugar
- 1/2 cup organic flour
- 1/2 cup rolled oats
- 1/4 cup Earth Balance vegan soy-free butter, melted
- 1/2 teaspoon ground cinnamon
Preheat your oven to 375.
Rinse your berries. Removed stems off of strawberries and slice into fourths (if they’re larger berries, slice them into sixths). Toss in a bowl with blueberries (check for any little stems) and set aside in a dutch oven cooking pot.
In a mixing bowl, mix the cobbler topping ingredients: brown sugar, flour, oats and cinnamon. Once the ingredients are mixed together, melt the earth balance buttery spread and drizzle over the top. Mixx the cobbler topping with the melted earth balance and set aside.
In a small sauce pan, cook water, lemon juice, vanilla, sugar, corn starch & a few dashes of salt over medium heat for 5 minutes.
Heat up dutch oven with berries and immediately add the water-sugar-corn starch mixture. Stir berries in mixture for another 3 minutes.
Using a ladle, spoon the filling into your pie crust. Top the berry-filled pie with the cobbler topping, evenly covering the pie.
Bake the pie on the middle rack for 60 minutes. Check your pie at 50 minutes to make sure the crust isn’t getting too brown. Remove pie from oven and let it cool for 30- 45 minutes before serving, this way it’ll still be nice and warm but the fruit filling will be able to solidify more. Serve with your favorite non-dairy ice cream, non-dairy whipped topping or non-dairy milk.
I know most people would make this for dessert only but I put this under the ‘Breakfast’ category because I actually had it for breakfast this morning and it was really, really good with a cup of tea.