by Holladay Allen
Native Foods Cafe
The first time I ever made this was when I was in college… visiting my parents in Key West during a break. Every year my grandmother would sign us up for one of those fruit of the month clubs… which was strange since my parents owned a business specializing in produce… so we definitely never needed any extra fruits and veggies, and as you can probably imagine these gift boxes of various fruits often went to waste. But in this one box was a ton of pears… and they had gotten so ripe that when you got even remotely close to the box, you could smell the pears. So I decided to take action before we lost yet another box of perfectly good fruit. I like the ides of a cobbler, but I know the pears were going to be insanely sweet, and I wanted a bit of tart to balance out the sweet…. so I decided to add some raspberries in as well. The result was amazing. So about a decade later, I have decided to recreate it! The topping is most definitely different, but equally as delicious… so enjoy!
Raspberry Pear Cobbler
2/3 cup almond milk
2 tsp white vinegar
1 tsp vanilla extract
1 ½ cup unbleached white flour
4 TBSP sugar
1 tsp baking powder
½ tsp baking soda
2 shakes salt
3 oz vegan butter
For fruit mixture:
1/3 cup brown sugar
2 TBSP cornstarch
4 heaping cups diced peeled ripe pears
2 heaping cups frozen or fresh raspberries
1. Stir milk with vinegar; let stand for 10 minutes. Then stir in vanilla. Preheat oven to 375.
2. Meanwhile, in bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using a fork, cut in butter just until in coarse crumbs.
3. Drizzle milk mixture over top, stirring with fork just until sticky dough forms. Set aside for topping.
4. In separate bowl, stir brown sugar with cornstarch; add pears and raspberries and gently toss to combine.
5. Place fruit mix in a 9x13 (or similar sized) baking dish and drop topping by spoonfuls over fruit, leaving some visible. You can sprinkle with sugar if you’d like.
6. Bake until filling is bubbling and topping is golden and not doughy, about 30 minutes. Let cool on rack for 10 minutes. Serve warm with ice cream and enjoy!