3 pints of organic blueberries
3/4 cup turbinado sugar
3 Tabs. cornstarch
Mix all the ingredients together in a bowl and set aside while preparing the cobbler topping.
1/4 cup Earth Balance vegan butter
1 cup flour
2 Tabs. turbinado sugar
1 1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 cup almond milk
Cut the Earth Balance into the dry ingredients until mixture looks like coarse sand. Add the almond milk and stir with a fork until mixture forms a sticky dough.
Pour the filling mixture into an oiled 8-inch glass or ceramic baking dish. Drop the dough by spoonfuls onto the top of berries. Don’t make the cobbler biscuits too large or they will not bake all the way through.
Bake uncovered at 450 degrees for 20 minutes. Reduce the heat to 300 degrees and bake another 10 minutes or until blueberries are soft and bubbling and the cobbler topping is golden brown.
The whitish “bloom” that gives fresh, plump blueberries a powdery appearance is a good thing. It’s a natural protective coating and should not be washed off until you’re ready to eat them. Refrigerate them right away in a covered container that is not made of metal.