red, white, and blueberry cobbler.

With all of the festivities yesterday, I never got around to posting the one recipe I make every single Fourth of July: red, white, and blueberry cobbler. I must admit though, this cobbler is neither red nor white, but merely bright purple with golden crust on top. But really, it is delicious.

Due to its lack of real patriotic color, I would say that this is a dessert that can be made at any point during the summer, not just on Independence Day. It is the perfect thing to make after berry picking or when berries are very inexpensive (like right now). Just be prepared for a purple tongue and a nice full belly.

And yes, those are pirate flags on top. I meant to pick up little American flags at the market, but really, I like these a whole lot more.



Red, White, and Blueberry Cobbler: adapted from Vegan Planet

Ingredients:

3 cups fresh blueberries, picked over
3 cups fresh strawberries, hulled
2/3 cup plus 2 tablespoons sugar or natural sweetener
1 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons soy margarine, cut into small pieces (butter can also be used)
About 1/2 cup soy or other milk

Directions:

In a large saucepan over medium heat, combine the blueberries and strawberries, the 2/3 cup sugar, the 2 tablespoons flour, and the cinnamon. Stir to blend and bring to a boil, then reduce heat to low and stir gently until slightly thickened. Remove from the heat and spoon into the bottom of a 9" baking dish.
In a food processor, combine the 1 1/2 cups flour, the baking powder, salt, and the 2 tablespoons sugar. Blend in the margarine with short pulses, until the mixture becomes crumbly. With the machine running, add the soy milk through the feed tube and blend until the dough just starts to hold together.
Drop dough by large spoonfuls on top of the fruit. Bake until the fruit is bubbly and the crust is golden brown, 30-40 minutes. Serve warm.

*Note: If the berry mixture is too liquidy, just scoop some of the liquid out and save for later. It makes a fabulous pancake/ice cream syrup!