I made this Vegan Cherry Cobbler for my mom’s birthday last month. The cherries turned sweet under the homemade crust, and my uncle liked it.
Delicious Vegan Cherry Cobbler with Homemade Crust
This cherry cobbler features juicy cherries baked under a flaky homemade crust, providing a perfect balance of flavors. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 1/4 cup maple syrup or other sweetener, to taste
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup almond milk or other plant-based milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Cherry Filling: In a mixing bowl, combine the cherries, maple syrup, lemon juice, vanilla extract, and cornstarch mixture. Stir until well combined, then pour into a greased baking dish.
- Make the Crust: In another mixing bowl, combine flour, oats, melted coconut oil, maple syrup, baking powder, and salt. Mix until crumbly and add almond milk a little at a time until the dough comes together.
- Assemble: Spoon the crust mixture over the cherry filling, spreading it out evenly.
- Bake: Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the cherries are bubbly.
- Serve: Allow to cool slightly before serving. Enjoy 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: 210kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 30g
I keep the cobbler covered at room temperature for up to two days, or in the fridge for up to four days. The stay sweet, and I let scoops come to room temperature before serving.
