Vegan Blackberry Cobbler is a plant-based dessert made with fresh berries and whole wheat biscuit dough.
Sponsored by Silk®. As always, all opinions are my own.
Lately, I’ve been getting into the habit of baking over the weekend. There’s something just so good about a homemade dessert on a Sunday afternoon. My favorite desserts are the ones you can make ahead because then you get to relive the goodness with leftovers all week long.
The dietitian in me also just kind of loves experimenting with fresh fruit, whole grains, and vegan dairy alternatives.
So it’s no surprise I’ve grown to love this Vegan Blackberry Cobbler recipe, which is the happy result of all of my weekend experimenting.
What is a cobbler?
A cobbler is usually fruit topped with some sort of biscuit or dumpling batter. The specifics can vary depending on the region. Sometimes a cobbler is made with savory ingredients instead of fruit.
How to Make Vegan Blackberry Cobbler
Before you get started, preheat the oven to 350 degrees Fahrenheit and put your coconut oil in the freezer to chill.
Stir blackberry filling
Grab a large mixing bowl and stir the fresh blackberries together with sugar, chia seeds, cinnamon, vanilla, lemon, and salt. Transfer the berries to a baking dish.
Make biscuit topping
To save on dishes, I like to rinse out the bowl I used for the berries and mix together the biscuit dough topping in it, too.
First, stir the dry ingredients. Whole wheat pastry flour (regular whole wheat flour also works), baking powder, baking soda, and salt.
The liquid ingredients in a traditional biscuit dough are typically butter and milk or buttermilk, so here’s where we get to change things up to make it vegan.
Instead of butter, I use chilled coconut oil. You want the oil to be cold so it stays solid even when you mix it into the dough with your hands. Once chilled, use your fingers to combine the cold coconut oil with the dry ingredients until sand-like crumbs form in the dough.
Instead of milk, I use plain Silk® Almondmilk for this recipe. Almond milk has a sweet and nutty flavor that pairs perfectly with blackberries, and Silk’s parent company, Danone North America, is a Certified B Corporation® committed to social and environmental sustainability.
To make a vegan alternative to buttermilk, whisk almond milk and lemon juice together (I like to do this in a glass measuring cup). Gradually stir the almond milk mixture into the bowl with the other ingredients. You don’t want to handle the dough too much, so just stir until the ingredients are barely combined and then use your hands to knead the dough four or five times. (Flour your hands if they’re sticking.) Then, divide the dough into six pieces, flatten slightly with your hands, and arrange the pieces on top of the berries in the baking dish.
If you want to go above and beyond, I suggest brushing the biscuit topping with olive oil and sprinkling cane sugar on top. You’ll get a golden brown finish and a little extra sweetness that’s worth the extra minute of prep work.
Now you’re ready to bake.
Pop the baking dish in the oven and wait about an hour, or until the biscuit topping is golden and the berries are bubbling. If you’re not sure whether the cobbler is done, insert a toothpick into the center of the biscuit topping. If the toothpick comes out clean, the cobbler is ready. Transfer the baking dish to a wire rack and cool for five minutes before serving.
What’s the best way to serve Vegan Blackberry Cobbler?
I like to scoop this Vegan Blackberry Cobbler into bowls and top with either dairy-free ice cream or vegan yogurt alternative. (Try Silk or So Delicious.) Garnishing with chopped fresh mint is a nice way to add a little more color and flavor if you happen to have it.
Can you make a cobbler with other types of fruit?
You can make a cobbler with pretty much any type of fruit. I used organic blackberries from Sprouts, but you could also try other types of berries (strawberries, blueberries, raspberries), along with apples, peaches, or cherries. Even vegetables like pumpkin or sweet potato would make a great filling for a cobbler.
Can you make Vegan Blackberry Cobbler ahead of time? What’s the best way to store it?
You can bake cobbler a few days in advance and then reheat the dish in the oven. To store, cover and refrigerate.
Looking for more vegan dessert recipes?
Try these plant-based desserts:
- Vegan Peanut Butter and Jelly Ice Cream Bars
- Tahini Cookies
- Easy No-Bake Sesame Date Bars
- Coconut Lime Dark Chocolate Dipped Pineapple Rings
- Roasted Pears with Dark Chocolate Hazelnut Sauce
- 4 cups blackberries (24 ounces)
- ¼ cup organic cane sugar (see note)
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel (1 medium; optional)
- 1 tablespoon lemon juice (1 medium)
- ½ teaspoon salt
- 1 ½ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cold coconut oil
- ½ cup unsweetened plain Silk Almondmilk
- 2 teaspoons tablespoon lemon juice
- 1 tablespoon olive oil (optional)
- 1 teaspoon organic cane sugar (optional)
- Vegan ice cream or yogurt alternative
- Chopped fresh mint
- Preheat oven to 350 degrees Fahrenheit. Stir blackberries, sugar, chia seeds, cinnamon, vanilla, lemon peel, lemon juice, and salt and transfer to an 8-inch by 11-inch baking dish.
Stir whole wheat pastry flour, baking powder, baking soda, and salt. Add the cold coconut oil and use your fingers to combine the mixture until small crumbs form. In a separate bowl or liquid measuring cup, whisk almondmilk and lemon juice. Gradually add almondmilk to the dry ingredients and stir until just combined. Flour your hands and knead the dough 4 or 5 times. Divide dough into 6 pieces, handling as little as possible. Flatten one piece of the dough and place it on top of the berries in the baking dish. Repeat with remaining dough. Brush biscuit topping with olive oil and sprinkle with cane sugar if desired. Transfer to the oven and bake 1 hour, or until the biscuit topping is golden. Cool cobbler in the baking dish on a wire rack for 5 minutes before serving. Serve with vegan ice cream or yogurt alternative and fresh mint if desired.
- Cover and refrigerate up to 4 days.
Opt for organic cane sugar if you want to ensure this recipe is vegan.
Use cold coconut oil and cold almond milk to maintain the integrity of the biscuit dough. I put my coconut oil in the freezer right before I start prepping the recipe.
Adapted from Sally’s Baking Addiction and Minimalist Baker.
Did you try this recipe?
Rate and leave a comment below to let me know how it went, or tag me (@GratefulGrazer) if you post on Instagram.