Bring this strawberry and blueberry cobbler to a Fourth of July celebration or a summer picnic! Enjoy! (This is a recipe created by "Cupcake Wars" winner and vegan chef Chloe Coscarelli)
Gather your supplies together and preheat oven to 375 degrees F.
In a small bowl, whisk together 1 1/3 cups flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
In a separate small bowl, whisk 1/4 cup canola oil and 3/4 cup almond milk. Then add it to flour mixture.
Mix the flour mixture with a wooden spoon (if you have one). Don't over-mix!
In a medium sized bowl, whisk together 1/2 cup sugar, 2 tablespoons flour and 1 teaspoon ground cinnamon.
Toss 2 cups of blueberries and 2 cups of strawberries in the sugar mixture until they are coated.
Pour the berries into a 9-inch baking dish or 8 small ramekins.. Scoop dough onto the berries.
Lightly brush the dough with almond milk (this step is optional). Then sprinkle the top of the dough with sugar.
Bake in a 375 degree oven for 40-45 minutes. Until top is golden brown.
Serve and enjoy!
- 1/3c Flour
- 2.0Tbsp Sugar
- 1/2tsp Baking powder
- 1/2tsp Salt
- 1/4c Canola oil
- 3/4c Almond milk
- 1/2c Sugar
- 2.0Tbsp Flour
- 1.0tsp Ground cinnamon
- 2.0c Fresh or frozen strawberries
- 2.0c Fresh or frozen blueberries
- 1.0Tbsp Sugar to sprinkle on top