Summer Berry Cobbler with Vanilla Bean Whipped Cream
This cobbler is juicy, sweet, and tangy, with a fluffy dollop of coconut-based whipped cream.
Vanilla Bean Whipped Cream
- 1 (14-ounce) can of coconut milk – not “lite”, chilled (preferably Thai Kitchen brand or 365 Whole Foods brand)
- 2/3 cup powdered sugar
- 1 vanilla bean, split and seeds scraped
- 1 1/3 cup all-purpose flour
- 2 tablespoons sugar, plus extra for sprinkling
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil or vegan margarine
- ½ cup soy, almond, or rice milk, plus extra for brushing
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 cups fresh or frozen strawberries
- 2 cups fresh or frozen blueberries
To make the Vanilla Bean Whipped Cream
Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
To make the dough
In a medium bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and the consistency is sticky and dough-like. Do not over-mix.
To prepare the fruit
In a medium bowl, whisk sugar, flour, and cinnamon. Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
To assemble and bake the cobbler
Preheat the oven to 375 degrees F.
Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with nondairy milk and generously sprinkle with sugar. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.
Top each serving of cobbler with a dollop of chilled Coconut Whipped Cream.