STREAMING NOW: Tia Mowry At Home

Red Raspberry Cobbler (Dairy Free)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I try to be conscientious about the ingredients I use to make my recipes. In this cobber I used StahlBush Island Farms raspberries. They are a sustainable farm group. These raspberries are Organic and grown right here in the Good Ole' US of A. I feel good about that! The raspberries aren't overly tart which is nice. When I thawed them they weren't runny, but quite firm. However once cooking them that all changed. I noticed that there is a lot of raspberry juice in the bottom of the pan. If you don't like this you might want to add more thickener to suit your tastes. The crust I used in this reminds me a lot of short cake crust...yummy!”
READY IN:
55mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE FRUIT LAYER:.
  2. Put all the thawed raspberries in a buttered 9" baking dish.
  3. Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
  4. FOR THE TOPPING:.
  5. In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
  6. Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
  7. Drop by spoonfuls on to the prepared fruit.
  8. Sprinkle with 1/2 teaspoons sugar.
  9. Bake at 350'F for 30-40 minutes. The top crust should be golden.
  10. Serve warm.
  11. Bon Appetit!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: