|Nutritional Guidelines (per serving)|
This delicious dairy-free cherry crisp rendition of a classic favorite is beautiful and impressive yet simple to make and prepare in advance. Up to 1 day in advance you can prepare the filling, storing it in the prepared dish in the refrigerator, and you can also mix the dry ingredients with the margarine, storing the mix in an air-tight container in the refrigerator.
For an elegant personalized touch, try serving these in individual deep-dish souffle dishes or other medium-sized ovenproof dishes alongside a scoop of dairy-free vanilla ice cream, either storebought or homemade. Another way to serve these would be to add whipped cream on top with a fresh cherry. Another way to serve this delectable dish is by adding crème fraîche on top and pair with your favorite white or red wine of your choice.
- For the filling:
- 2 bags/32 ounces cherries (frozen, thawed slightly)
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- For the topping:
- 1 1/2 cups flour
- 1 1/2 tablespoon baking powder
- 1/4 cup sugar (plus more for sprinkling)
- 6 tablespoon soy margarine (cut into pieces)
- 1/2 cup soymilk (unsweetened)
Preheat the oven to 350 F. Lightly grease a 9” pie plate.
Prepare the filling. Place the cherries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch with 1 tablespoon of cold water until dissolved and then add this to the cherry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7 to 10 minutes. Carefully, pour the filling into the prepared pie plate.
Prepare the topping. In a food processor, combine the white flour, baking powder, salt, and sugar, pulsing until well mixed. Add the soy margarine and process until the mixture is crumbly. With the machine still running, add the soymilk gradually until the mixture just holds together and pulls away from the sides of the bowl.
Assemble the cobbler. Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping generously with sugar. Bake until puffed up and golden brown, about 35 to 45 minutes. Serve warm, at room temperature or cold.