Easy Stahlbush Blueberry Cobbler
For the Cobbler Topping:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup vegan butter sticks, cold
- ⅔ cup plant-based milk, cold
- 2 tsp vanilla extract
- ½ tbsp coarse sugar (e.g. turbinado)
For the Blueberry Base:
- Preheat the oven to 375°F/190°C/gas 5.
- In a medium bowl, sift the flour, sugar, baking powder, cinnamon, and salt together. Whisk well. Cut in the vegan butter using a pastry cutter or two butter knives, working it into the flour until the largest pieces of fat are about the size of peas.
- Stir the vanilla into the milk in the cup you measured in. Add the vanilla milk to the flour mixture, and gently stir just until the dough comes together. Do not overmix.
- Place the blueberries into a 10” (25.4 cm) round baking dish or oven-safe skillet (see Notes for other baking dish size options). Toss the berries with the sugar, cornstarch, and lemon juice.
Assemble the Cobbler:
- Scoop the biscuit batter all over the fruit – I use a large cookie scoop (3 tbsp/45 mL.) Keep in mind the larger the drop biscuits are, the longer they will take to bake through. Sprinkle coarse sugar over the biscuits.
- Bake the cobbler for 45-65 minutes in the center of the middle oven rack, loosely covering with foil at around 35 minutes if the biscuits are browning already to prevent them from burning on top. For easy clean up, place an empty baking sheet or a layer of tin foil underneath the baking dish to catch any blueberry sauce spill over.
- The cobbler is baked when the biscuits are cooked through (use a fork to gently lift one in the center to check for uncooked batter) and the blueberries are bubbling in the center. Serve warm with dairy-free ice cream or whip, if desired.