200 | DESSERTS Pour onto the flour mixture and mix until a cookie-dough-like batter forms. Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon – it doesn't have to be perfect at all! Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and bubbly on the sides of the pan. To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving. Serve with vanilla ice cream or a dollop of non-dairy whipped cream. To store in the fridge, cover the baking dish with plastic wrap and refrigerate for up to 4-5 days. Rewarm before serving or serve cold. NOTE: Peaches – to make a vegan peach cobbler, simply peel the fresh peaches and slice or use canned peach slices, drained. Apples – use peeled, cored crispy apples. Reduce cornstarch to ½ Tbs. Rhubarb – peel and dice fresh rhubarb. You may want to use more sugar with this fruit to cover the acidity of rhubarb or combine half strawberries and half rhubarb. Cherries – fresh or frozen. Any berries – or a mix of berries. Rosh Pina 2001 With Tova, Louise and Rael.
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