Juicy Vegan Blackberry Cobbler With a Soft Biscuit Topping

I made this Vegan Blackberry Cobbler for my dad’s holiday dinner last month. The blackberries went jammy under the biscuit top, and my dad had two scoops.

Delicious Vegan Blackberry Cobbler Recipe

This Vegan Blackberry Cobbler combines fresh blackberries with a sweet, tangy filling, topped with a tender, flaky biscuit crust. It takes about 50 minutes to prepare and bake, serving 6 people with a delightful balance of flavors and textures.

Ingredients

• 4 cups fresh blackberries
• 1/2 cup granulated sugar, divided
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil or vegan butter, melted
• 1/2 cup almond milk or any non-dairy milk
• 1 tablespoon almond extract (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a mixing bowl, combine the fresh blackberries, 1/4 cup sugar, cornstarch, vanilla extract, and lemon juice. Gently toss to ensure blackberries are coated, then pour the mixture into a greased baking dish.
3. Make the Biscuit Topping: In another bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup of sugar. Pour in the melted coconut oil and almond milk, mixing until just combined.
4. Assemble the Cobbler: Drop spoonfuls of the biscuit batter over the blackberry filling, spreading it out gently but leaving some gaps for the juices to bubble up.
5. Bake: Place the cobbler in the preheated oven and bake for about 30-35 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
6. Cool and Serve: Allow the cobbler to cool for a few minutes before serving. It pairs wonderfully with non-dairy whipped cream or ice cream.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 220kcal
• Fat: 7g
• Protein: 3g
• Carbohydrates: 38g

I keep the cobbler covered at room temperature for up to two days, or in the fridge for up to four days. The stay jammy, and I let scoops come to room temperature before serving.