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Michigan Madness Cobbler

This is an everything but the kitchen sink kind of pie/cobbler as I used random things that I had around the kitchen— it turned out extremely yummy and easy and can’t imagine anyone not liking it, unless you hate pie in general, and if that’s the case why the heck would you be looking at pie recipes?


I adopted the Almond Oat crust from the Extra Veganza book

2 cups almonds, finely ground
1 cup oats, finely ground
1/8 tsp sea salt
2 tbsp maple syrup
4 tbsp olive oil
3 tbsp sugar
2 tbsp soy milk

Mix almonds, oats and salt in a large bowl. Make a well in the center of the ingredients. In the well, put the syrup and oil, combining these two ingredients together first. Slowly incorporate the dry ingredients into the wet until all are thoroughly mixed together. Add in sugar, mix. Add in soy milk, mix. Add more if needed to get a moist consistency. Press into oiled pie pan.

1 Quart Michigan strawberries (fresh or frozen) hulled
1 pint Michigan cherries (sweet or tart, fresh or frozen) pitted
½ jar American Spoon Michigan sweet cherries “perfect fruit” (it’s like a baking sauce with whole fruit—it’s beyond awesome—but if you can’t find it you can use a similar canned or jarred cherry pie filling—but you don’t need a lot—maybe only 8 oz.)
¼ cup sugar

Combine everything and pour into crust

Cobbler Topping
½ cup raw quick oats
½ cup whole wheat flour
¼ cup sugar
¼ to ½ cup earth balance (I really wasn’t paying attention while I was measuring…)

Combine everything together to get a crumble mixture. Pour on to fruit filling.

Bake the whole thing for 30 minutes at 325 F then broil for 2 to 3 minutes to brown cobbler.
You can definitely dig into this right away—just don’t burn your tongue *ouch*

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