Looking for a delicious, easy-to-make summer dessert? You’re in the right place! This vegan blackberry cobbler recipe is not just tasty, but also guilt-free, ideal for any fruit cobbler lover. It’s perfect for those sunny days when you crave something sweet and light.
I adore how simple it is to create this dish. Just a few basic ingredients and some blackberries, and you’re set.
You’ll be amazed at how the berries and the vegan batter come together, creating a warm, bubbly treat that’s both comforting and exciting.
Let me walk you through each step, so you can enjoy making this as much as I do. Trust me, your taste buds will thank you!
Key Takeaways
- This vegan blackberry cobbler is perfect for summer.
- The recipe uses basic ingredients and blackberries.
- Follow my step-by-step guide for an easy-to-make dessert.
Ingredient Breakdown
Creating a tasty vegan blackberry cobbler requires understanding each component that goes into the dish. Below, I’ll break down the essential ingredients, including the fruit, dry ingredients, and vegan substitutes that make this dessert both delicious and plant-based.
Fruit Components
The star of a blackberry cobbler is, of course, the berries. For the best results, I prefer using fresh blackberries because they offer a juicy, tangy flavor.
If fresh berries aren’t available, frozen berries can be a good substitute. Just make sure to thaw and drain them to avoid excess moisture.
Coating the blackberries in a bit of lemon juice enhances the tartness and balances the sweetness. Some recipes also recommend adding a touch of cornstarch to help thicken the fruit juices as they bake.
Dry Ingredients
For the cobbler batter, the key dry ingredients usually include all-purpose flour, baking powder, and a pinch of salt.
These ingredients work together to give the cobbler its structure and lift. If you’re aiming for a gluten-free version, use alternatives like oat flour or gluten-free flour mix.
Organic cane sugar is a great choice for sweetness, as it dissolves easily and adds depth to the flavor. You’ll typically mix these dry ingredients before adding any wet components to ensure even distribution.
Vegan Substitutes
Replacing traditional dairy products is simple with the right vegan substitutes. For the fat component, I usually opt for vegan butter or coconut oil. Both provide a rich, buttery flavor without the dairy.
Instead of regular milk, I use non-dairy milk such as almond milk or soy milk. This keeps the cobbler moist and contributes to the overall tenderness.
When mixing the batter, combining oil or vegan butter with the non-dairy milk ensures a smoother consistency. This step is crucial for achieving a cohesive batter that envelops the blackberries perfectly as the cobbler bakes.
These vegan ingredients not only make the cobbler cruelty-free but also often reduce the amount of saturated fat and calories, making it a slightly healthier choice.
Step-By-Step Instructions
Making a vegan blackberry cobbler is a rewarding process. It involves selecting and preparing fresh berries, mixing a rich and flavorful batter, and baking it to a perfect golden brown. Let’s take a closer look at each step.
Preparing the Berries
First, choose fresh blackberries. During blackberry season, fruits from your local farmers market work best. You can also mix in raspberries, strawberries, or peaches for variety.
Wash and dry the berries thoroughly to remove any dirt or pesticides.
Sprinkle the washed berries with a bit of lemon juice and coconut sugar. This enhances their natural sweetness. If you want the fruit mixture thicker, use arrowroot or cornstarch. Let the berries sit for a few minutes so they can absorb the flavors and thicken slightly.
Mixing the Batter
In a mixing bowl, combine 1 cup of all-purpose flour or gluten-free flour blend, 1 teaspoon of baking powder, ½ cup of coconut sugar, and a pinch of cinnamon.
Add 1 cup of plant milk like almond or oat, and ¼ cup of melted coconut oil or vegan butter.
Stir until you achieve a smooth consistency. For extra flavor, add a teaspoon of vanilla extract. If you prefer a fluffy cobbler, use self-rising flour instead of all-purpose flour.
The batter should be moist but not too runny, making it easy to pour over the berries.
Baking to Perfection
Preheat the oven to 375°F (190°C).
Grease a 9×13 inch baking dish or a cast iron skillet with coconut oil.
Pour the berry mixture into the dish, spreading it evenly. Then, pour the batter over the berries, making sure they’re well-covered.
Bake for 40-45 minutes or until the top is golden brown and crusty.
Check by inserting a toothpick into the batter. If it comes out clean, your cobbler is ready.
Let it cool slightly before serving to allow the juices to set. Enjoy your homemade vegan blackberry cobbler warm or with a scoop of dairy-free ice cream!
Vegan Blackberry Cobbler Recipe
Course: VeganCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutesJuicy blackberries and a crispy, golden crust make this dessert irresistible. Simple, tasty, and 100% vegan.
Ingredients
For the filling:
4 cups fresh blackberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
For the cobbler topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold vegan butter, cubed
1/2 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon vanilla extract
Directions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Prepare the filling:
- In a large bowl, combine the blackberries, sugar, lemon juice, and cornstarch.
- Mix well until the blackberries are evenly coated.
- Pour the blackberry mixture into the prepared baking dish.
- Make the cobbler topping:
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold vegan butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the almond milk and vanilla extract until just combined. The batter should be thick and lumpy.
- Assemble and bake:
- Drop spoonfuls of the cobbler batter over the blackberry filling. Spread it out slightly, but don’t worry if the blackberries aren’t completely covered.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blackberry filling is bubbling.
- Cool and serve:
- Allow the cobbler to cool for about 10 minutes before serving. This will help the filling set.
- Serve warm, optionally with a scoop of vegan ice cream or coconut whipped cream.
Frequently Asked Questions
In this section, I’ll address common questions on making a vegan blackberry cobbler, from sugar substitutes to keeping the cobbler from getting soggy.
How can I make vegan blackberry cobbler without refined sugar?
To avoid refined sugar, I like to use natural sweeteners like maple syrup or agave nectar. Coconut sugar is another good option that has a lower glycemic index. These alternatives add a rich flavor without the use of refined sugars.
What is the best substitute for butter in vegan blackberry cobbler?
Vegan butter works great as a direct substitute, giving a similar texture and taste. Additionally, coconut oil or margarine can be used. Each adds a unique flavor, but all work well for a vegan cobbler.
Can almond flour be used in place of all-purpose flour for vegan blackberry cobbler?
Yes, almond flour can replace all-purpose flour. Keep in mind that almond flour can make the dish denser. You might need to adjust the liquid ingredients slightly to get the perfect consistency.
What tips can you provide for making a crispy cobbler topping when using coconut oil?
Use cold coconut oil and cut it into the dry ingredients just like you would with butter. This helps create a flakier, crispier topping. Adding a little extra sugar on top before baking can also enhance crispiness.
Should fresh or frozen blackberries be used for a healthier blackberry cobbler?
Both fresh and frozen blackberries are healthy. Fresh blackberries may have a slightly better texture. If using frozen, don’t thaw them completely before baking to avoid extra liquid that can make the cobbler soggy.
How do you prevent a vegan blackberry pie from becoming too soggy?
To avoid a soggy cobbler, toss the blackberries with a bit of cornstarch before adding them to the baking dish. This helps to thicken the juices as they cook. As a result, you get a perfectly set filling.