Red Raspberry Cobbler Dairy Free Recipes

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RED RASPBERRY COBBLER (DAIRY FREE)



Red Raspberry Cobbler (Dairy Free) image

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!

Provided by Chef Joey Z.

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 13

4 (10 ounce) bags frozen raspberries (thawed)
3/4 cup raw sugar
3 tablespoons granulated tapioca
1 tablespoon arrowroot flour (or other starch thickener)
1 pinch nutmeg (optional)
2 tablespoons cold vegan margarine
1 1/2 cups white spelt flour
1 tablespoon arrowroot flour
1 teaspoon non-aluminum baking powder
1 pinch sea salt
1 medium egg
2/3 cup coconut milk coffee creamer
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 249.1, Fat 4.1, SaturatedFat 2.3, Cholesterol 29.9, Sodium 120.5, Carbohydrate 53.4, Fiber 5.6, Sugar 44.3, Protein 2

RASPBERRY COBBLER



Raspberry Cobbler image

Make and share this Raspberry Cobbler recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups raspberries
2/3 cup sugar
1/2 teaspoon lemon juice
2 tablespoons butter
1 1/2 cups bisquick biscuit mix
3 tablespoons melted butter
1 egg, beaten
1/2 cup milk
whipped cream

Steps:

  • In a mixing bowl, toss the raspberries with the sugar and lemon juice.
  • Spread berries out into a buttered 10x6 inch baking dish.
  • Dot with 2 tablespoons butter.
  • In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
  • Drop spoonfuls of dough over fruit.
  • Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
  • Serve warm with whipped cream.

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