Cherry Cobbler with White Chocolate Almond Biscuit Topping
Cherry Cobbler with White Chocolate Almond Biscuit Topping
Servings 2 people
Ingredients
FOR THE BISCUIT TOPPING
- 3-1/2 tbsp All Purpose Flour
- 1-1/2 tsp Sugar
- 1/2 tsp Baking Powder
- pinch Salt
- 1 tbsp Vegan Margarine very cold & cut up into pieces
- 1 tbsp Applesauce
- 1-1/2 tbsp Almond Milk any dairy milk will do
- 1/8 tsp Almond Extract
- 1/8 tsp Vanilla Extract
- 1 ounce Dairy Free White Chocolate Chunks or Chips
- 2 tbsp Lightly Salted Almonds
FOR THE CHERRY FILLING:
- 1-1/2 c Frozen Cherries defrosted
- 1/4 c Sugar
- 1-1/2 tbsp Cornstarch
FOR SERVING:
- Vegan Vanilla Ice Cream
- Sprig of Fresh Mint
Instructions
- In a pan over medium heat, add the defrosted cherries, sugar and cornstarch. Stir occasionally and lower the heat, if necessary to avoid sticking. The cherries should soften, release their juices and produce a thickened syrup. Keep warm.
- In the bowl of a food processor, add the flour, vegan margarine, sugar, baking powder and salt. Pulse until coarse crumbs form. Keep chilled.
- Preheat the oven to 375 degrees.
- In the same food processor bowl (no need to clean). add the almonds and white chocolate chips. Process to a coarse crumb.
- In a small bowl, combine the applesauce, almond milk, vanilla and almond extracts.
- Combine the almond mixture and the liquids with the chilled margarine mixture just until incorporated. Do not over work the dough.
- Divide the cherry filling between the two serving dishes and top with the biscuit topping.
- Bake for 8-10 minutes or until the biscuits are golden and the cherry filling is bubbling. Cool before serving.
- Top with vegan vanilla ice cream and a sprig of fresh mint.