This Vegan Blackberry Cobbler is made with cinnamon and vanilla spiced blackberries topped with whole wheat biscuit dough.
Course Breakfast, brunch, Dessert
Cuisine dairy-free, vegan
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 6people
Author Stephanie McKercher, RDN
Ingredients
Blackberries:
4cupsblackberries(24 ounces)
¼cuporganic cane sugar(see note)
2tablespoonschia seeds
1teaspoonground cinnamon
1teaspoonvanilla extract
1teaspoongrated lemon peel(1 medium; optional)
1tablespoonlemon juice(1 medium)
½teaspoonsalt
Biscuit topping:
1 ½cupwhole wheat pastry flour
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼cupcold coconut oil
½cupunsweetened plain Silk Almondmilk
2teaspoonstablespoon lemon juice
1tablespoonolive oil(optional)
1teaspoonorganic cane sugar(optional)
Optional for serving:
Vegan ice cream or yogurt alternative
Chopped fresh mint
Instructions
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.
Notes
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.