Friday, August 3, 2012

Blueberry Cherry Cobbler

I don't make desserts often because I rarely crave something sweet. Also, I don't think the habit of a nightly dessert is a healthy practice. But every now and then I do like to bake. So, when I was at the farmers market and saw an abundance of blueberries and cherries, I took it as a hint and decided to make a cobbler. I have an old recipe that I veganized and this combination of fruit turned out to be delicious! It was a bit of a surprise to me, but I really enjoyed the pairing and I hope you do too!

Hot out of the oven!
My husband had his with vanilla ice cream.

Blueberry Cherry Cobbler
Serves 6

4 C blueberries
1/2 - 1 C sweet cherries, pitted (this takes a little time, but well worth it)
1 T flour
1 T sugar
1/2 t cinnamon
pinch of sea salt

1/2 C Earth Balance, melted
1 1/4 C flour
 1 C sugar
1/4 C brown sugar
1/4 C toasted walnuts
1 t cinnamon
pinch of sea salt

Preheat the oven to 350 degrees. Toast the walnuts by placing them onto a sheet pan in a single layer. Put the pan into the oven and remove after 8 - 10 minutes. Set the walnuts aside to cool. Once cool, chop into smaller pieces.

Lower the temperature of the oven to 300 degrees. Combine the ingredients for the filling stirring to mix well. Put the fruit mixture into an 8 X 8 baking dish and set aside. Combine the melted Earth Balance with the remaining ingredients in a mixing bowl and mix well. Top the fruit filling evenly with the topping and bake for one hour. The topping should be brown and crisp. Remove from the oven and cool.

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