Red Raspberry Cobbler (Dairy Free)

• FOR THE FRUIT LAYER
• 4 (10 ounce) bags frozen raspberries (thawed)
• 3/4 cup raw sugar
• 3 tablespoons granulated tapioca
• 1 tablespoon arrowroot flour (or other starch thickener)
• 1 pinch nutmeg (optional)
• 2 tablespoons cold vegan margarine
• FOR THE TOPPING
• 1 1/2 cups white spelt flour
• 1 tablespoon arrowroot flour
• 1 teaspoon non-aluminum baking powder
• 1 pinch sea salt
• 1 medium egg
• 2/3 cup coconut milk coffee creamer
• 1 teaspoon vanilla extract

1. FOR THE FRUIT LAYER:.
2. Put all the thawed raspberries in a buttered 9" baking dish.
3. Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
4. FOR THE TOPPING:.
5. In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
6. Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
7. Drop by spoonfuls on to the prepared fruit.
8. Sprinkle with 1/2 teaspoons sugar.
9. Bake at 350'F for 30-40 minutes. The top crust should be golden.
10. Serve warm.
11. Bon Appetit!

frozen raspberries, sugar, tapioca, arrowroot flour, nutmeg, cold vegan, topping, white spelt flour, arrowroot flour, nonaluminum, salt, egg, coconut milk, vanilla

Taken from www.food.com/recipe/red-raspberry-cobbler-dairy-free-425155 (may not work)