It’s no secret that I love desserts, and one of my biggest challenges with being vegan is making satisfying desserts. I’ve found that cobblers are an easy way to solve this dilemma. Today I was pleased to find blackberries, blueberries, and raspberries on sale at my grocery store. This Mixed Berry Cobbler with a cornbread topping was the fruit (yes, pun intended) of my labor.
As usual, I don’t have a strict recipe to follow–this one is pretty simple. After rinsing the berries, I tossed them with some sugar (about 1/2 a cup for 24oz of berries) and 1/2 cup flour before turning them out into a greased pan. I topped the berries with vegan cornbread, recipe courtesy of Post Punk Kitchen. Bake the cobbler at 350 degrees for approximately 35 minutes. This cobbler is not too sweet, which is nice. You can add more sugar to the fruit to sweeten it if you’d like (or serve with your favorite frozen treat!)