Vegan Cherry Cobbler

Recipe by Chef Tito

Facebook

Twitter

Ingredients

¼ teaspoon salt
1 teaspoon Vanilla Extract
1 Tablespoon vegan butter
1 cup all-purpose flour
½ Tablespoon baking powder
3 Tablespoons vegan butter
½ cup coconut cream
½ teaspoon salt
1 Tablespoon Vegan Butter for brushing
2 Tablespoon Cinnamon Sugar
1 1/2 Tablespoons Organic Cane Sugar
Daiya Classic Vanilla Creme non-dairy frozen dessert pint

Instructions

Preheat oven to 375F

Pit Cherries with a cherry pitter and then transfer to a medium sized bowl. Add cane sugar, cornstarch, lemon juice, lemon zest, salt, vanilla extract, cinnamon, melted butter.

Stir well and transfer to a pie dish.

Mix flour, sugar, baking powder and salt until thoroughly combined.

Massage cold butter into flour mixture until a grainy texture is achieved.

Gradually add in the coconut cream and knead until dough is formed.

Add dough to pie dish, using ice cream scoop. Leave small gaps between each dough.

Brush dough with melted butter and sprinkle with cinnamon sugar

Bake for 30-40 minutes. Once cobbler is ready, allow to cool for 45 – 1hr.

Serve with Daiya dairy free vanilla ice-cream.

Chef Tito is a Toronto-based Food Photographer & Stylist. She has always believed in the saying “Let food be thy medicine”. Her goal is to showcase the beauty of healthy meals through mouth watering images. She believes that when healthy meals are captured attractively, people are more driven to try them.

Tips for cooking with Daiya

60 min

Total Time

20 min

Prep Time

40 min

Cook Time

Servings