Employee Recipe: Benedict’s Blueberry Breadcrumb Cobbler
Part cake. Part biscuit. Bursting with fresh-picked blueberries and topped with a muffin-like batter starring toasted breadcrumbs made from our Queen’s Khorasan bread, whether you call it a betty or a breadcrumb cobbler, Benedict’s recipe is sure to delight summer fruit enthusiasts of any persuasion!
Ingredients
For the Sprouted Breadcrumb Biscuit Topping:
- ½ cup sprouted whole wheat flour (or whole wheat flour)
- 1 cup sprouted breadcrumbs, toasted (Benedict used Queen's Khorasan, crusts and all)
- ½ cup granulated sugar (Benedict used organic)
- 2 tsp baking powder
- ½ tsp salt
- 1 large plant-based egg (e.g., chia egg: 1 Tbsp chia seeds + 2 1/2 Tbsp water; flax egg: 1 Tbsp ground flax + 3 Tbsp water; 3 Tbsp JustEgg; or ¼ cup applesauce)
- 2 Tbsp oil (Benedict used high oleic sunflower oil)
- ¾ cup almond milk (or your favourite non-dairy milk)
- ¼ cup sprouted rolled oats, set aside (or rolled oats)
For the Blueberry Filling:
- 5 cups fresh blueberries
- ½ cup granulated sugar (Benedict used organic)
- ½ cup sprouted whole wheat flour (or whole wheat flour)
- 1 tsp vanilla extract
- 1 lemon, zested (zest only, (use juice in another recipe!))
Instructions
- Preheat the oven to 350℉. Grease a 9-inch square pan (or equivalent).
- Make the topping: Mix all dry ingredients in one bowl and beat all wet ingredients in another larger bowl. Add dry ingredients to wet ingredients and stir to combine. Topping mixture should resemble a thick muffin batter.
- Make the filling: Combine blueberries, sugar, flour, vanilla, and lemon zest in a bowl (the flour serves as a thickening agent for your filling).
- Pour the filling into your greased baking dish and dollop the topping mixture on top. Don’t worry about spreading it too evenly as it will expand in the oven.
- Sprinkle with sprouted rolled oats and bake for 25 – 30 minutes uncovered until the filling is bubbling and the topping is browned.
- Serve warm with vegan vanilla ice cream!