Strawberry Rosewater Cobbler with Lemon Poppy Seed Pastry
Vegan strawberry cobbler with rosewater and a lemon-poppy seed pastry. Pretty enough for a dinner party, casual enough for a cookout.
Notes
You can keep this casual, but if you'd like to do a woven lattice: Lay four strips of dough across the top with some space between them. Lift the second and fourth strips, lay a strip going the other direction, then drop the lifted strips back over it. Repeat, this time lifting strips one and three.
Ingredients
For the strawberry filling:
- 3 pounds fresh strawberries hulled and quartered
- ½ cup sugar
- 2 tablespoons tapioca flour or corn starch
- 2 tablespoons rose water
For the pastry:
- ½ cup unsweetened soy milk or any vegan milk
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour plus more for dusting
- 3 tablespoons granulated sugar
- 2 teaspoons poppy seeds
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup canola oil or melted refined coconut oil
Instructions
- Preheat the oven to 375°F. Have ready an 8-inch square baking dish.
- In a large bowl, mix the strawberries, sugar, tapioca flour, rose water, and 1 tablespoon of water. Stir to coat the strawberries. Set aside.
- In a measuring cup, combine the soy milk, lemon zest, lemon juice, and vanilla.
- In a separate bowl, sift together the dry ingredients: the flour, 2 tablespoons of the sugar, poppy seeds, baking powder, and salt. Drizzle in the canola oil and use a pastry cutter or fork to mix until the flour mixture is crumbly. Add the milk mixture and mix with a wooden spoon just until the dough comes together.
- Flour a flat work surface and your hands. Give the dough a quick knead in the bowl (about 5 times). Turn it onto the work surface. If it feels sticky, add a bit more flour. Gently flatten the dough into roughly the size of your baking dish. With a floured pastry cutter or knife, cut it into 7 or 8 strips about an inch wide.
- Stir the strawberry mixture once more and transfer to the baking dish. Lay the strips of dough across the top, criss crossing each other, or just lay them side by side. When all the strips are used, tuck in the edges around the strawberries. (see note for a proper woven lattice if you are feeling ambitious)
- Sprinkle the top with the remaining tablespoon of sugar.
- Bake in the preheated oven for 35 minutes, until the strawberries are bubbly and the pastry is golden-brown.
- Let cool a bit before serving. Serve the warm cobbler with a dollop of vegan vanilla ice cream or coconut whipped cream.
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