My vegan berry cobbler is the ultimate summer dessert! It’s made with a sweet, juicy filling that works with just about any berries (or a mix of your favorites!) and topped with a buttery, crumbly biscuit crust. Serve it warm with a scoop of dairy-free vanilla ice cream for pure bliss!
What’s your favorite thing about summer? I have a hard time deciding. It’s definitely food though! Tomatoes? Corn? Peaches? I love them all, but I probably love berries the most! That’s why I find myself overbuying them all summer long and whipping up treats like vegan blueberry pie, vegan strawberry shortcake, and vegan raspberry muffins. That’s fine with me, and my family certainly doesn’t seem to mind. This vegan berry cobbler is the newest beloved treat in my summer rotation.
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One of the many wonderful things about this cobbler is that it can be made with whatever variety (or varieties!) of berries that I happened to get carried away with at the store. It can be a one type of berry cobbler, or (my favorite) a mixed berry cobbler.
And then there’s the biscuit topping. It’s fluffy, crumbly, buttery, and just plain heavenly — the perfect complement to all that sweet, gooey berry filling.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Vegan butter. Most grocery stores carry this in the refrigerated section, usually near the regular butter.
Flour. I’ve only tried this recipe with all-purpose wheat flour. You can try another variety if you’d like, but do it at your own risk.
Sugar. Conventional sugar is often bleached using animal products, so we’re using organic sugar to ensure that our cobbler is vegan.
Baking powder.
Salt.
Non-dairy milk. You can use any type of non-dairy milk that you normally drink. If you don’t drink non-dairy milk or just aren’t sure what type to go with, read my guide to dairy-free milks.
Apple cider vinegar. Check out my guide to apple cider vinegar substitutes for baking if you need one.
Coarse sugar. This is optional, and just for sprinkling on your biscuit topping if you’d like to use it. Remember that not all sugar is vegan, though. Check the packaging to see if it’s organic or labelled as vegan. If not, you can use turbinado sugar, or just skip it!
Berries. You’ll need eight cups of berries, total, and you can use one type of berry, or a mix of blueberries, blackberries, strawberries, raspberries, and/or cherries, which are not berries, but tomatoes and eggplant are also not vegetables, so we’re taking some liberties.
Cornstarch.
Lemon zest.
Vanilla extract.
Ground cinnamon. This is optional, and maybe it sounds weird, but trust me — it’ll totally enhance the flavor of your filling.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Get ready. Preheat your oven to 350°F.
Step 2: Prepare the butter. Cut it into a few slices, then stick them into the freezer. This will help give you the fluffiest, most crumbly biscuit topping ever.
Tip: The colder your butter is, the better! So feel free to stick it in the freezer hours or even days before you plan to make this recipe.
Step 3: Combine dry ingredients. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Step 4: Combine the wet ingredients. Stir your non-dairy milk and apple cider vinegar together.
Step 5: Cut in the butter. Back to the bowl with the dry ingredients. You can use a pastry cutter or fork to cut the butter in. The goal is to cut the butter into tiny pieces, each coated in the dry mixture.
Step 6: Add the wet ingredients. Pour them into the bowl with the dry mixture, and stir just until you stop seeing flour streaks. Don’t overmix the dough. Now stick the bowl into the fridge to chill.
Step 7: Prep the berries. Hull any strawberries you’re using, and pit any cherries. Chop up any larger berries like strawberries and blackberries.
Step 8: Make the filling. Stir your berries together with sugar, cornstarch, lemon zest, vanilla extract, and cinnamon, if you’re using it.
Step 9: Assemble the cobbler. Place your filling into a baking dish, then top it with large dollops of the biscuit topping dough. Brush the dough with non-dairy milk, and optionally, sprinkle it with coarse sugar.
Step 10: Bake. Pop your cobbler into the oven and bake it until the filling is nice and bubbly, and your biscuit topping is fluffy.
Step 11: Cool. Let your vegan berry cobbler sit on a cooling rack when it comes out of the oven. You can let it cool completely, or just until it’s warm — then serve.
I love to enjoy my cobbler while it’s still warm, with a scoop of vegan vanilla ice cream. OH YEAH.
Frequently Asked Questions
Possibly! I haven’t tested out a gluten-free version, but swapping out the wheat flour with an all-purpose gluten-free blend would be your best bet if you’d like to try.
You sure can! No need to thaw them. Just keep an eye on the cobbler while it’s in the oven, and add a few minutes to the bake time if needed.
Keep it in the original baking dish, if possible, wrapped tightly in plastic. You can store it in the fridge for up to three days, or in the freezer for up to three months. To reheat, thaw the cobbler if it was frozen, then pop it into the oven at 350°F for a few minutes until hot. You can also reheat individual servings in the microwave.
More Summer Dessert Recipes
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Vegan Berry Cobbler
My vegan berry cobbler is the ultimate summer dessert! It’s made with a sweet, juicy filling that works with just about any berries (or a mix of your favorites!) and topped with a buttery, crumbly biscuit crust. Serve it warm with a scoop of dairy-free vanilla ice cream for pure bliss!
Ingredients
For the Biscuit Crust
6 tablespoons vegan butter, chilled (Note 1)1 ¾ cups all-purpose flour½ cup organic granulated sugar1 ½ teaspoons baking powder¼ teaspoon salt⅔ cup unflavored and unsweetened non-dairy milk, chilled, plus a tablespoon or two for brushing the topping1 teaspoon apple cider vinegar2 tablespoons vegan coarse sugar, optional (Note 2)
For the Berry Filling
8 cups fresh berries (Note 3), cleaned½ cup organic granulated sugar3 tablespoons cornstarch1 teaspoon lemon zest1 teaspoon vanilla extract½ teaspoon ground cinnamon (optional)
Instructions
Preheat the oven to 350°F.
Cut the vegan butter into 6 to 8 slices. Place them into a small dish, then place the dish into the freezer. Leave it there while you proceed with the next steps.
Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Stir ⅔ cup of chilled non-dairy milk together with the apple cider vinegar in a small bowl or container, such as a liquid measuring cup.
Remove the butter from the freezer and add it to the bowl with the flour mixture. Use a pastry cutter or fork to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs, and work quickly to avoid warming up the butter too much.
Add the milk mixture to the bowl with the flour mixture. Stir just until the ingredients are combined and a dough forms. Place the bowl into the fridge to chill while you make the filling.
Chop any large berries, such as strawberries, into smaller pieces (quarter large ones, or halve small ones). You’ll also want to hull any strawberries, and pit any cherries if you’re using them.
Place the berries into a large mixing bowl. Add the sugar, cornstarch, lemon zest, vanilla extract, and cinnamon, if using. Stir until the ingredients are well mixed.
Transfer the berry filling to a 2 ½ quart or slightly larger baking dish (Note 4), spreading it out evenly. Remove the topping from the fridge, and drop it in dollops over the filling. You probably won’t cover all of the filling, and this is fine. Brush the topping with a tablespoon or two of non-dairy milk, then optionally sprinkle it with coarse sugar.
Bake the cobbler until the filling is bubbly throughout and the biscuits are fluffy and fully set, about 40 to 45 minutes.
Place the dish on a cooling rack when it comes out of the oven. Let it cool until it’s just warm before serving, or you can let it cool completely and reheat it later.
Notes
Turbinado sugar will work if you can’t find a coarse sugar that’s organic or designated as vegan on the packaging.
Use any combination of blueberries, blackberries, strawberries, raspberries, and cherries (not berries, but they work!).
A 9×13 inch baking dish works great.
Nutrition
Calories: 364kcal | Carbohydrates: 71g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 250mg | Potassium: 119mg | Fiber: 5g | Sugar: 41g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg
