VeganMoFo Day 3 - Mixed Berry Cobbler

Another Esselstyn recipe today for an end-of-summer treat.

Like most Americans on Labor Day, our main meal consisted of burgers, and I made up a big batch of Jeff Novick's burgers from his Fast Food 2 DVD and had baked up then broiled a few potatoes to go with them.

But as a special VeganMoFo treat, and to help clear out the big bag of mixed berries from my freezer that my husband requested a few months ago then barely touched, I decided to make Ann Esselstyn's Mixed Berry Cobbler.

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Mixed Berry Cobbler
Makes 9 servings

Berry Mixture:
6 cups fresh or frozen mixed berries
3 tablespoons whole wheat or barley flour
1/4 cup sugar, agave nectar, maple syrup or honey

Toppings:
1 cup whole wheat or barley flour
2 tablespoons sugar or maple syrup
1 1/2 teaspoons baking powder
1/3 cup oat, multi-grain or non-fat soy milk
2 teaspoons vanilla extract

Preheat oven to 375º F.

Spread berries in a 9-inch square non-stick baking pan and mix in flour and sweetener.

Bake about 15 minutes or until hot.

While berries are heating, prepare the topping: mix flour, sugar and baking powder. If using maple syrup, don't add that until the next step.

Mix milk and vanilla together, then stir into the dry mixture and mix until smooth.

Spread evenly over the hot berries and don't worry if they're not completely covered. Bake for an additional 25 to 30 minutes, until golden brown. A dab of sorbet is good with this.


Prevent and Reverse Heart Disease
page 284
Caldwell Esselstyn, MD and Ann Crile Esselstyn
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Before the first heating

When I went to start making it, my husband was using the computer and I didn't want to bother him to grab the recipe, so I grabbed my Kindle Fire HD and looked it up again on-line and started following the directions on the blog I found. I was wondering why, after the initial 15 minutes in the oven, half the fruit was still frozen, shrugged it off and figured it'll cook up fine in the next half hour with the topping on.
After that next half hour's bake the fruit was hot but the topping was still liquidy. so I turned the heat up to 350ºF and left it in another 15 minutes more and finally the fruit was bubbly and the topping firm.
By then my husband was off the computer and I was able to go double check the recipe to see what I did wrong. It seems the blog I got the directions from said to pre-heat the oven to and cook at 275ºF and the book says 375ºF. Yeah, that would make a big difference!

The cobbler turned out okay, in spite of the mix-up, but the topping had the overwhelming taste of baking powder. Next time I'll stick with Natala's Quick Oat Crisp. A bit healthier and a lot tastier.


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Quick Oat Crisp

Preheat oven to 350 F.

If not using a nonstick pan, line with parchment.

Ingredients:

Frozen fruit of choice, enough to cover bottom of pan.

Rolled oats (quick-cooking is ok but not preferred), enough to cover fruit.

Water, enough to reach top of oats.

Instructions:

Cover bottom of pan with a layer of fruit.

Completely cover fruit with a layer of oats.

Gently pour on enough water to just cover the oats.

Bake @ 350F for about 30 minutes or until fruit and oats look done.