Summer is a time for fresh summer fruit and cobblers. A little vanilla ice cream and a warm cobbler is unbelievable.
For the filling:
- 2 lbs fresh strawberries, halved and stems removed
- 1/2 cup white sugar
- 2 T. lemon juice
- 1 T. cornstarch
For the topping:
- 1 1/2 cups white flour
- 1 1/2 T baking powder
- 1/4 cup white sugar, plus more for sprinkling
- 6 T. soy margarine or butter
- 1/2 cup unsweetened plain soy milk or milk
Preheat the oven to 350F. Lightly grease a 9” pie plate. Prepare the filling. Place the strawberries, sugar, lemon juice and cornstarch, in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Stirring often, cook the filling until slightly thickened, about 6-7 minutes. Carefully, pour the filling into the prepared pie plate and let cool for 30 minutes before topping. This can also be done several hours to 1 day in advance.
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. Once all of the dough has been used, sprinkle the topping generously with sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.