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margarine, cold and cut in small

pieces

¾ to 1 cup soy, rice, or almond milk

1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking oil spray.

2. In a large bowl, and with a large spoon or your hands, combine mixed berries, ¾ cup unbleached cane sugar, cornstarch, ½ teaspoon ground nutmeg, ground cinnamon, and lemon zest, tossing ingredients together to coat. Pour into the prepared baking dish.

3. Into a separate large bowl, sift unbleached all-purpose flour, aluminum-free baking powder, remaining ¼ teaspoon ground nutmeg, and salt, or blend with a wire whisk. Add light brown sugar and remaining ¼ cup unbleached cane sugar, and whisk to combine. Using a pastry blender or 2 dinner knives, cut in cold vegan margarine until mixture resembles crumbs the size of oatmeal or small peas.

4. Add soy milk, and mix only until dough is moistened and comes together in a ball. Do not overwork dough; it will be soft and sticky. Divide biscuit dough into 15 equal balls. Flatten each ball slightly, and arrange evenly over top of berries.

5. Bake for 55 to 60 minutes or until biscuits are light golden brown and juices begin to bubble around biscuits. Remove from the oven, and cool on a wire rack for at least 30 minutes or until ready to serve.

BATTER UP!

Fresh juicy berries are always the best, especially when they’re ripe and in season. But there’s no excuse to miss out on luscious fruit cobblers during the cold bleak winter when frozen organic berries are available in the supermarket’s freezer section. Look for unsweetened frozen berries with nothing added. For best results, use the frozen berries right out of the bag. If they do happen to thaw, drain them completely before adding to the rest of the ingredients. Excess moisture can ruin recipes that were created for use with fresh, dry berries.

Mixed Fruit Cobbler

In this delicious and colorful cobbler, fresh peaches, blueberries, and cherries bake together under a soft whole-wheat biscuit topping.

Yield:

1 (9×13-inch) cobbler

Prep time:

40 to 50 minutes

Bake time:

40 to 50 minutes

Serving size:

1 piece

2 cups fresh cherries, pitted and

cut in ½

2 cups fresh blueberries

2 cups (about 4 medium, or 3 large)

fresh peeled, pitted, and sliced

peaches

¾ cup plus ⅓ cup plus 1 TB.

unbleached cane sugar

¼ cu p light brown sugar, firmly

packed

¼ cup cornstarch

¾ tsp. plus ⅛ tsp. ground cinnamon

½ tsp. lemon zest

1 cup unbleached all-purpose flour

1 cup whole-wheat pastry flour

2 tsp. aluminum-free baking

powder

¼ tsp. ground nutmeg

¼ tsp. salt

6 TB. nonhydrogenated vegan

margarine, cold and cut in small

pieces

Egg substitute for 1 large egg

(Ener-G or Bob’s Red Mill works

best)

¾ cup plus 2 TB. soy, rice, or

almond milk

1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking oil spray.

2. In a large bowl, with a large spoon or your hands, combine cherries, blueberries, peaches, ¾ cup unbleached cane sugar, light brown sugar, cornstarch, ¾ teaspoon ground cinnamon, and lemon zest, tossing ingredients together to coat. Pour into the prepared baking dish.

3. Into a separate large bowl, sift unbleached all-purpose flour, whole-wheat pastry flour, aluminum-free baking powder, ground nutmeg, and salt, or blend with a wire whisk. Add ⅓ cup unbleached cane sugar, and whisk to combine. Using a pastry blender or 2 dinner knives, cut in cold vegan margarine until mixture resembles coarse meal.

4. In a small bowl, whisk together egg substitute and ¾ cup soy milk until foamy. Add to dough, and mix only until dough is moistened and comes together in a ball. Do not overwork dough.

5. Turn out dough onto a floured surface, and pat with your hands into a round circle big enough to cover the baking dish.

6. Carefully lift dough onto fruit, gently patting into place. With a sharp knife, cut a few decorative vent holes on top. Brush remaining 2 tablespoons soy milk over dough, and sprinkle remaining 1 tablespoon unbleached cane sugar and ⅛ teaspoon