Vegan Berry Cobbler

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My vegan berry cobbler is the ultimate summer dessert! It’s made with a sweet, juicy filling that works with just about any berries (or a mix of your favorites!) and topped with a buttery, crumbly biscuit crust. Serve it warm with a scoop of dairy-free vanilla ice cream for pure bliss!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 364kcal

Author: Alissa Saenz

Ingredients

For the Biscuit Crust

6 tablespoons vegan butter, chilled (Note 1)
1 ¾ cups all-purpose flour
½ cup organic granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup unflavored and unsweetened non-dairy milk, chilled, plus a tablespoon or two for brushing the topping
1 teaspoon apple cider vinegar
2 tablespoons vegan coarse sugar, optional (Note 2)

For the Berry Filling

8 cups fresh berries (Note 3), cleaned
½ cup organic granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Cut the vegan butter into 6 to 8 slices. Place them into a small dish, then place the dish into the freezer. Leave it there while you proceed with the next steps.
Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Stir ⅔ cup of chilled non-dairy milk together with the apple cider vinegar in a small bowl or container, such as a liquid measuring cup.
Remove the butter from the freezer and add it to the bowl with the flour mixture. Use a pastry cutter or fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs, and work quickly to avoid warming up the butter too much.
Add the milk mixture to the bowl with the flour mixture. Stir just until the ingredients are combined and a dough forms. Place the bowl into the fridge to chill while you make the filling.
Chop any large berries, such as strawberries, into smaller pieces (quarter large ones, or halve small ones). You'll also want to hull any strawberries, and pit any cherries if you're using them.
Place the berries into a large mixing bowl. Add the sugar, cornstarch, lemon zest, vanilla extract, and cinnamon, if using. Stir until the ingredients are well mixed.
Transfer the berry filling to a 2 ½ quart or slightly larger baking dish (Note 4), spreading it out evenly. Remove the topping from the fridge, and drop it in dollops over the filling. You probably won't cover all of the filling, and this is fine. Brush the topping with a tablespoon or two of non-dairy milk, then optionally sprinkle it with coarse sugar.
Bake the cobbler until the filling is bubbly throughout and the biscuits are fluffy and fully set, about 40 to 45 minutes.
Place the dish on a cooling rack when it comes out of the oven. Let it cool until it's just warm before serving, or you can let it cool completely and reheat it later.

Notes

If you're able to plan in advance, you can place the vegan butter into the freezer up to several days before you make this recipe. The colder it is, the better your biscuit topping will turn out!
Turbinado sugar will work if you can't find a coarse sugar that's organic or designated as vegan on the packaging.
Use any combination of blueberries, blackberries, strawberries, raspberries, and cherries (not berries, but they work!).
A 9x13 inch baking dish works great.

Nutrition