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Berry Cobbler in a Jar

Berry Cobbler in a Jar

Inspired by this technique and with a surfeit of mason jars always at the ready, I found myself eager to tackle the whole “baked in a jar” phenomenon. This wasn’t a disappointment.

Using frozen fruit, we can enjoy this year round. I used wide-mouthed Ball jars (the easier to get at the fruit, my dear) but any clean glass jars would work. Topped with a shortbread-like pastry topping, this is perfect for parties and to bring to potlucks. It tastes great warm, room temperature or cold. Be sure to let it cool before handling the glass, though! It’s also fantastic with a little vegan ice cream on top.

Berry Cobbler in a Jar

4 16-ounce mason jars
4 cups frozen fruit, your preference (I used a berry blend)
2 tablespoons arrowroot powder
4 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 cup all-purpose gluten-free flour blend (I used Bob’s Red Mill) or regular all-purpose flour
cup coconut sugar or dry vegan sugar of your preference
1 teaspoon cinnamon
teaspoon salt
teaspoon xanthan gum (do not need if using regular flour)
4 tablespoons coconut oil (I used refined coconut oil) or vegan butter
Dried beans

In a large bowl, mix the frozen fruit and the arrowroot powder until combined.  Add the maple syrup and vanilla, and stir until absorbed. In 16-ounce jars, add the fruit to the 10-ounce line.

Meanwhile, in a medium bowl, whisk together the flour, sugar, cinnamon, salt and xanthan gum. Cut in your coconut oil or vegan butter until it’s a medium-crumbly mixture. Carefully pour a heaping 1/3 cup or so over each glass of fruit and then gently pack down.

Place four mason jars in a square baking pan and pour in dried beans to help hold them in place.

Bake for 60 minutes. Top as you like and enjoy!

2015, Vegan Street

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