I used frozen blueberries to create Julie's classic, all-in-one-pan cobbler. So much flavor for so little work.
"In mathematics, two angles that are said to coincide fit together perfectly. The word coincidence does not describe luck or mistakes. It describes that which fits together perfectly."– Dr Wayne Dyer
About 5 years ago, a food photographer named Steve Legato shot me [and my ex] for the New York Times. Words and wine flowed like water, and Steve immediately felt like an old friend. He introduced me to my agent, which helped lead to my first –and second – cookbooks. Flash forward a few years later. My friend, vegan cooking goddess Julie Hasson, asked me to write a blurb for her fabulous new cookbook, Vegan Diner. Around the same time, I was surprised to run into Steve in my hallway. As it turned out, he had moved his photography studio from across town into my loft building, just a floor below me.
When Julie's book came out earlier this year, she sent me a copy. I paged through and noticed Steve's name in the photo credits; he did all of Julie's photography, just a floor below me, while I was writing a blurb for the very same book. I couldn't believe it. Ironically, Steve and I were chatting in the hallway last week when I received the advance copy of Celebrate Vegan. [Just two more weeks, kids!] Coincidence? Yes, according to the above definition. It made sense that he should see it come full circle.
Easy Blackberry Skillet Pie from Vegan Diner [Reprinted with permission by author and publisher]
- 6 cups frozen blackberries (or other berries)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3/4 cup unbleached, all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 4 T non-hydrogenated vegan margarine [eg, Earth Balance], melted
- Preheat oven to 400 degrees. Grease a 10-inch cast-iron or ovenproof skillet or glass or ceramic pie.
- Filling: In a saucepan, combine berries, sugar and 1/4 cup water. Bring to a simmer over medium, stirring occasionally.
- In a small bowl, whisk together cornstarch and 5T water until smooth. Stir the cornstarch mixture into the hot berries, and simmer until thick and mixture is clear, stirring continuously.
- Remove from heat and scoop the mixture into the prepared pan.
- Topping: In a small bowl, mix together the flour, oats, brown sugar, and cinnamon. Add melted margarine, stirring until incorporated. Using your fingertips, work the margarine into the flour mixture, squeezing until nice and crumbly.
- Sprinkle topping over filling and bake for about 20 minutes or until topping is nicely browned.