The tantalizing bits of crystallized ginger in this dough-topped fruit dessert add a little excitement to a holiday classic. The lower sugar content finds the right balance between sweet and tangy. And thanks to a bag of frozen fruit, the dish comes together quickly.
Frozen pointers
Look for mixed bags of blueberries, raspberries, strawberries, blackberries, or cherries, or use any frozen fruit or combination that you like, from peaches to cubed mangoes. The best part is that the fruit doubles as an icepack in your cooler on the way to your destination (store the cooler in the trunk if it’s not hard-sided or if it tends to leak). Don’t worry if the fruit thaws by the time you arrive. Just store it in the fridge rather than refreezing it. It will keep for about three days and will still be delicious.
Chopping crystallized ginger can become a sticky situation. If your knife just isn’t “cutting it,” try using scissors.
Mixed Frozen Berry Cobbler with Crystallized Ginger
Ingredients
- 1 - 21 oz (600 g) bag frozen mixed berries
- 2 Tbsp (30 mL) finely chopped crystallized ginger
- 3 Tbsp (45 mL) cane sugar or maple syrup
- 2 Tbsp (30 mL) vegan margarine or butter
- 1 cup (250 mL) whole grain or gluten-free flour
- 2 tsp (10 mL) baking powder
- 1/8 tsp (0.5 mL) salt
- 2 Tbsp (30 mL) finely chopped crystallized ginger
- 1 tsp (5 mL) cane sugar or maple syrup
- 2 Tbsp (30 mL) vegan margarine or butter
- 1/2 cup (125 mL) unsweetened almond milk or other milk
Nutrition
Per serving:
- calories345
- protein3g
- fat9g
- saturated fat2g
- trans fat0g
- carbohydrates63g
- sugars20g
- fibre6g
- sodium518mg
Directions
01
Preheat oven to 350 F (175 C).
02
For cobbler, in deep-sided 8 in (20 cm) square or round baking or casserole dish, sprinkle crystallized ginger and sugar or maple syrup over berries and dot with vegan margarine or butter. Place in preheated oven, for up to 15 minutes, while preparing topping.
03
For cobbler topping, in medium bowl, combine flour, baking powder, salt, crystallized ginger, and sugar or maple syrup. Cut in vegan margarine or butter. Add almond milk and stir to combine.
04
Drop batter by the spoonful over hot berries. Return to oven and bake for 30 minutes, or until batter is golden. Serve with ice cream (or nice cream), if desired.
Amie Watson
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
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