Ingredients
Scale
Strawberries:
- 1 16oz package strawberries, or 2 cups, sliced
- 1/4 cup cane sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
Biscuit Topping:
- 1 cup all-purpose flour
- 1/4 cup can sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons vegan butter chilled
- 1/2 cup almond milk
Garnish:
- 2 tablespoons coarse sugar
- Vegan ice cream
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, stir together the strawberries, sugar, lemon juice, cornstarch, kosher salt, and vanilla extract.
- Add the strawberries to the cast iron skillet and bake for 10 minutes.
- Remove from heat, set aside. In the meantime, prepare the biscuit topping. In a large bowl, whisk together the flour, sugar baking powder, and salt. Using a pastry blender, cut in the vegan butter until it resembles peas.
- With a fork, stir in the milk just until the mixture comes together. Avoid overmixing.Drop spoonfuls of the biscuit dough onto the baked strawberries. Slightly smooth to avoid any overly thick areas.
- Sprinkle the top of the dough with coarse sugar.
- Return the cobbler to the oven and bake for an additional 25-30 minutes or until bubbly and browned on top. A toothpick inserted near the center should come out clean.
- Allow the cobbler to rest for at least 30 minutes. Serve warm or at room temperature with vegan ice cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4