“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!

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