very berry cobbler

4 servings, 4 points each.

What's summer without fresh, seasonal fruit? Berries of all kinds are prolific now, so what better way to take advantage than a little sweet treat. This is actually a WeightWatcher's recipe that I've veganized. The original called for blackberries & strawberries, but I've made it with an assortment of various berries, including sour cherries from my own little tree. If the fruit is particularly tart you can adjust the sugar a bit. I think you could also use a combination of apples with berries as well -- lovely for an autumn treat. The point is to eat in season, and eat local.

By the way, there are two kinds of cobblers, those with a pastry crust, and those with a biscuit topping. This is the latter.

For the fruit:

4 cups berries
1/4 tsp table salt
2 Tbsp cornstarch
1/4 cup sugar

For the topping:

2/3 cup all-purpose flour
1 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/8 tsp ground cardamom
1/2 cup unsweetened soymilk
1 1/2 teasp white vinegar


Add the vinegar to the soymilk and set aside (this is a buttermilk replacement, incidentally -- works great!)

Preheat oven to 400ºF. Directly into a pie plate or 8"X 8" baking dish, stir together the fruit, 1/4 tsp salt, cornstarch and 1/4 cup of sugar. Place in the oven and bake until hot, about 5 minutes.

Next, prepare the topping: In a bowl, stir together flour, 1 teaspoon of sugar, baking powder, baking soda, 1/4 teaspoon of salt and the cardamom. Stir in the soured soymilk to form a sticky dough.

Remove fruit from oven. Drop the dough by heaping spoonfuls onto fruit to form 4 biscuits. Bake until biscuits are golden and the fruit is bubbling, about 25 minutes. Allow cobbler to sit for at least 5 minutes for fruit to firm up before serving.

I found this to be especially good warm, and individual servings reheated well in the microwave the next day. Of course it goes without saying that a scoop of vanilla soy ice cream would be a decadent addition!