This recipe for Cherry Cobbler with White Chocolate Almond Biscuit Topping is loosely adapted, and of course, veganized, from one I found in Better Homes & Gardens magazine. Theirs was done on quite a grand scale – in a 9″ x 13″ pan that served 12 people!
Since there are just two of us in this particular household, it was a bit much. So I scaled things down to two single serve portions. I use these dishes (intended for creme brulee).
I used frozen cherries that I defrosted over night and added about 1/4 cup of sugar to a pan over medium heat. To thicken the juices, a bit of cornstarch.
While the cherries were getting soft and releasing their juices, I prepare a simple almond biscuit topping.
To the bowl of a food processor, add the flour, sugar, baking powder, salt and cold vegan margarine. Pulse it just a few times until it’s a coarse crumb. Place this part back into the refrigerator while we prep the remaining ingredients.
In a small bowl, combine applesauce, almond milk, vanilla and almond extracts. In the same food processor bowl (no need to clean it), add the almonds and dairy-free white chocolate chips (you can omit these if you prefer). Pulse until a coarse meal has formed, then add your refrigerated butter mixture. Pulse just until combined and do not overwork the dough.
The cherries go into your individual serving dishes and I place small mounds (biscuits) of the dough on top. It’s supposed to look rustic, so don’t get too caught up in perfection here 🙂 Bake at 375 degrees until the biscuit topping is golden brown and the cherries are bubbling, about 8-10 minutes or so. Allow to cool slightly and serving with a scoop of your favorite vanilla-flavored dairy-free ice cream and a sprig of fresh mint. Enjoy!
Did you make this recipe for Cherry Cobbler with White Chocolate Almond Biscuit Topping? Let me know what you thought in the comment section below.
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Cherry Cobbler with White Chocolate Almond Biscuit Topping
FOR THE BISCUIT TOPPING
- 3-1/2 tbsp All Purpose Flour
- 1-1/2 tsp Sugar
- 1/2 tsp Baking Powder
- pinch Salt
- 1 tbsp Vegan Margarine very cold & cut up into pieces
- 1 tbsp Applesauce
- 1-1/2 tbsp Almond Milk any dairy milk will do
- 1/8 tsp Almond Extract
- 1/8 tsp Vanilla Extract
- 1 ounce Dairy Free White Chocolate Chunks or Chips
- 2 tbsp Lightly Salted Almonds
FOR THE CHERRY FILLING:
- 1-1/2 c Frozen Cherries defrosted
- 1/4 c Sugar
- 1-1/2 tbsp Cornstarch
- Vegan Vanilla Ice Cream
- Sprig of Fresh Mint
- In a pan over medium heat, add the defrosted cherries, sugar and cornstarch. Stir occasionally and lower the heat, if necessary to avoid sticking. The cherries should soften, release their juices and produce a thickened syrup. Keep warm.
- In the bowl of a food processor, add the flour, vegan margarine, sugar, baking powder and salt. Pulse until coarse crumbs form. Keep chilled.
- Preheat the oven to 375 degrees.
- In the same food processor bowl (no need to clean). add the almonds and white chocolate chips. Process to a coarse crumb.
- In a small bowl, combine the applesauce, almond milk, vanilla and almond extracts.
- Combine the almond mixture and the liquids with the chilled margarine mixture just until incorporated. Do not over work the dough.
- Divide the cherry filling between the two serving dishes and top with the biscuit topping.
- Bake for 8-10 minutes or until the biscuits are golden and the cherry filling is bubbling. Cool before serving.
- Top with vegan vanilla ice cream and a sprig of fresh mint.