Easy Vegan Berry Cobbler

An overhead shot shows a baked vegan berry cobbler topped with 3 scoops of vanilla vegan ice cream and a little time leaf. A spoon is sticking out of the baking dish.

A golden, buttery, and buttery biscuit topping with oats on top of this vegan berry cobbler recipe. The berries are sweet enough and mellow well in their juices with hints of vanilla and lemon. With a few scoops of cool and creamy vegan vanilla ice cream, this is an ideal summer dessert.

A 3/4 angle shot shows a baking dish filled with vegan berry cobbler and topped with 3 scoops of melt-y vegan vanilla ice cream.

An overhead shot shows the measured ingredients for an oat-y spelled biscuit topping.

An overhead shot shows raspberries, blackberries, strawberries, sugar, wild berry balsamic vinegar, arrowroot starch and vanilla extract.

A head-on shot shows a hand squeezing a lemon into soy milk in a measuring cup.

An overhead shot shows spelled flour, baking powder, salt and vegan butter in a mixing bowl.

An overhead shot shows the wet sandy texture of the dough that the vegan butter has worked evenly into.

Summer fruit desserts are my favorite! I’m not the best baker, but a quick vegan berry dessert? i can do that This home-y dessert is impressive, but super easy to throw together. The delicious flavor of seasonal berries does the heavy lifting here! My vegan cobbler topping (plus extra vanilla ice cream) handles the rest.

I mix the berry filling in the baking dish for total ease. Arrowroot starch gives us some thickening power, add some cane sugar to sweeten the taste, vanilla and a kiss of lemon or balsamic vinegar if you’re feeling adventurous!

What exactly is a cobbler?

In the realm of simple fruit desserts, there are cobbles, crisps, crumbles, barks, pies, beets, and I’m sure many more.
What is the difference a cobbler from a crisp Biscuit-style topping is. Crisps usually turn to loose and buttery oat mixes for toppings.
Cobble refers to the “cobble” appearance of the portion spooned/dropped onto the biscuit.
My cobbler “crust” mix is made with whole and light spelled flour, cane sugar, rolled oats, vegan butter, die vegan buttermilk, baking powder, and salt.

To keep the vegan berry cobbler topping from getting soggy, I work with really cold vegan butter and let the portioned biscuits cool a bit before filling and baking. In these photos, I used mostly strawberries as my filling, which tend to be juicier than other berries. The biscuits held up well – firm, golden, and with a slight crunch on top.

I have tons of tips and suggestions for flour substitutions in the recipe notes! I hope you get a chance to try this recipe soon. Farmer’s market berries are calling 🙂

An overhead shot shows vegan spelled biscuits with rolled oats.

An overhead shot shows a hand using a spoon to stir some arrowroot and sugar into some chopped berries.

An overhead shows macerated mixed berries in an oval-shaped baking dish.

A 3/4 angle shot shows a hand sprinkling sugar on top of a fruit cobbler on top of an oat-y biscuit.

An overhead shot shows a baked vegan berry cobbler with an oat-y biscuit topping.

An overhead shot shows a baked vegan berry cobbler topped with 3 scoops of vanilla vegan ice cream and a little time leaf. A spoon sticks out of an oval, scallop-edged baking dish.

An overhead shot shows vegan berry cobbler served with a scoop of ice cream

My easy vegan berry cobbler features juicy, tangy berries with a buttery oat and spelled biscuit topping and the added warmth of vanilla. Top with vegan vanilla ice cream for the perfect healthy-ish summer dessert.

Q Time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

serving 6 -8

material

Cobbler topping

1 teaspoon lemon juice
Short ½ the cup Non-dairy milk (I prefer soy here)
1 the cup Light spelled flour
½ the cup Whole spelled flour
1 ½ teaspoon Baking powder
¼ teaspoon Fine sea salt
¼ the cup Vegan butter, very cold and cut into small pieces
¼ the cup sugarcane
½ the cup Togbog in rolled enthusiasm

Berry cobbler filling

800 the village mixed berries (About 5 cups total – see note)
¼ the cup Cane sugar, or more to taste (see vaccine)
1 teaspoon Vanilla extract
2 teaspoon Lemon juice or balsamic vinegar
2 table spoon Arrowroot powder

Comment

I have not tested a gluten-free version of this recipe. If I were to try that, I’d make sure my oats are certified GF, and I’d replace the light spelled and whole spelled flours with 1 ½ cups of GF all-purpose flour (eg Pamela’s or King Arthur)
White whole wheat flour and 100% whole wheat flour will be subs for light spelled and whole spelled flours. You can use all light spelled or all white whole wheat!
Strawberries and raspberries are much juicier than blueberries or blackberries! I like to use at least a third of the total amount of blueberries and blackberries for this reason.
I cut the strawberries in half for this recipe.
You can use frozen berries! Don’t melt them. Just throw them in the dish and stir with the other filling ingredients.
If you like your cobbler sweeter, I’d go with a ⅓ – ½ cup cane sugar filling.

instructions

Preheat oven to 350. Take a baking dish that can hold 1.2 liters (5 cups).
Make the cobbler topping. In a measuring cup, combine the lemon juice and soy milk. Shake well and keep aside for 5 minutes.
In a large bowl, combine the light spelled flour, whole spelled flour, baking powder, salt and cold vegan butter. Using a pastry cutter or your hands, work the vegan butter into the dough until you have a chewy-y, wet sand-like texture. Stir in the sugar and rolled oats, and then add the curdled soy milk mixture. Bring the dough together with a spatula until just combined.
Divide the dough into 10 balls and flatten them slightly. Place them back in the bowl and refrigerate while you make the filling.
Make the fruit filling. In baking dish, combine berries, sugar, vanilla, lemon juice and arrowroot powder. Stir to combine and then spread evenly on the dish.
Retrieve portions of the topping from the fridge and place on top of the filling. Slide the baking dish into the oven and bake until the biscuit topping is golden brown on some edges and the berry filling is bubbly and juicy, about 30-35 minutes.
Let the cobbler cool for at least 20 minutes before serving with ice cream.

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