I baked this Vegan Strawberry Cobbler for my sister’s summer party last weekend. The strawberries softened under the buttery topping, and my niece asked for more.
Delicious Vegan Strawberry Cobbler
This summery cobbler combines juicy strawberries with a sweet, cake-like crust that is both tender and flavorful. The recipe comes together in about an hour and serves 6 people, making it an ideal dessert for family meals or summer gatherings.
Ingredients
- 4 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk or other non-dairy milk
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prep the Strawberries: In a mixing bowl, combine the hulled and halved strawberries with granulated sugar, cornstarch, and lemon juice. Let it sit for about 15 minutes to allow the strawberries to release their juices.
- Make the Topping: In another bowl, whisk together the flour, brown sugar, baking powder, and salt. Add the melted coconut oil, almond milk, and vanilla extract, stirring until just combined.
- Assemble the Cobbler: Preheat the oven to 350°F (175°C). In a baking dish, spread the strawberry mixture evenly. Spoon the topping over the strawberries, making sure to cover the surface.
- Bake: Place the cobbler in the oven and bake for 30-35 minutes, or until the topping is golden brown and a toothpick comes out clean.
- Serve: Allow the cobbler to cool slightly before serving. Enjoy it warm on its own or with a scoop of vegan ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 28g
I keep the cobbler covered at room temperature for up to two days, or in the fridge for up to four days. The stay soft, and I let scoops come to room temperature before serving.
