This incredible Vegan Blackberry Cobbler is full of sweet, tangy berries and topped with the fluffiest, butteriest cobbler topping around - all dairy-free! Let's learn how to make it!
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What is Cobbler?
Cobbler is not the same thing as a pie or a crisp. A cobbler is made in a deeper-set pan and consists of a fruit filling (typically fruit/berries, sugar, flour and lemon juice) topped with a batter/dough that resembles a cakey biscuit when baked. This dough does not completely cover the fruit, allowing some of the fruit filling to ooze through during baking.
Unlike pies and pastries, there is no bottom crust in cobbler. The topping is also not flaky or crunchy like it is with a crisp. Instead, it is softer, more "bready " and slightly less sweet.
If you're a cobbler fan, be sure to check out our Vegan Banana Cobbler and Vegan Peach Cobbler!
Vegan Blackberry Cobbler Ingredients
While a cobbler may seem intimidating, it is actually quite easy! They require very little prep time and are made with the following simple, easily found ingredients.
Blackberry Filling Ingredients
- Frozen Blackberries: While I prefer to use frozen blackberries when baking due to cost, you can absolutely substitute fresh berries.
- Sugar: Only a small amount of granulated sugar is needed for the cobbler. It will aid in congealing the filling as well as add a bit of additional sweetness to the berries.
- All Purpose Flour: Here, all purpose flour is used as a thickening agent. It will help ensure that your filling isn't too runny or wet.
- Lemon Zest + Juice: While not totally necessary, I really like to add lemon juice and zest to berry filling. It adds a nice tang and compliments the blackberry flavor really nicely.
Cobbler Topping Ingredients
- All Purpose Flour: All purpose flour will give your cobbler sturdiness without compromising the lightness you desire in pastry.
- Sugar: Cobbler topping is traditionally subtle in its sweetness. A little is mixed in with the cobbler dough and a little extra is sprinkled on top. This helps makes the top sweet and golden.
- Baking Powder: Baking powder will help the cobbler topping rise and achieve a tender texture that resembles a cross between biscuit and cake.
- Sea Salt: Salt is added for additional flavor and texture.
- Vegan Butter: Vegan butter is the dairy-free version of traditional butter. When using it in cobbler, you want it to be nice and cold.
- Vanilla Extract: Vanilla adds a beautiful dimension and flavor profile to the cobbler.
- Nondairy Milk: Any nondairy milk will do here. The only milk I wouldn't recommend (you can still totally use it) is coconut milk. It might overpower the flavor.
How to Make Vegan Blackberry Cobbler (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by mixing the filling ingredients together in a large mixing bowl. Pour into the bottom of a 2 quart baking dish.
Whisk the dry topping ingredients together in a separate bowl. Cut in the cold vegan butter using a pastry cutter until mixture is pebbly. Form a well in the center and pour in the nondairy milk and vanilla extract. Mix until just combined.
Scoop dollops of the prepared cobbler dough over the top of the berry filling, distributing as evenly as possible. You can use your fingers to spread out the dough slightly. Not every inch needs to be covered.
Sprinkle the dough generously with coarse sugar. Bake cobbler at 350 degrees F (175 C) for 40-45 minutes or until golden. Allow to cool for at least 30 minutes before serving.
Tips for Making the Perfect Vegan Cobbler
Making a vegan blackberry cobbler is a delightful endeavor! Here are some tips to ensure it turns out deliciously:
- Choose Ripe or Frozen Blackberries: Select ripe and juicy blackberries for the best flavor. If fresh blackberries are not available, you can also use frozen ones.
- Sweeten to Taste: Depending on the sweetness of your blackberries, adjust the amount of sugar you use in the filling.
- Don't Over-mix: When making the cobbler topping, avoid over-mixing the batter. This can result in a tough texture. Mix until just combined for a tender topping.
- Allow to Cool Slightly: While many of us love a warm cobbler, it's important to wait at least 30 minutes after removing it from the oven to dig in. This will allow the filling to thicken up slightly, helping you avoid cobbler soup.
- Individual Servings: Consider making individual servings of blackberry cobbler by baking them in ramekins or muffin tins. Not only does this make for a charming presentation, but it also ensures everyone gets an equal portion.
- Serve with Vegan Ice Cream: For the perfect finishing touch, serve your vegan blackberry cobbler warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
Frequently Asked Questions
If too much thickening agent is used, cobbler filling can over-congeal. This is usually flour or cornstarch. This gumminess occurs when your fruit doesn't release enough juice to justify the amount of cornstarch in the recipe. The best way to avoid this is to accurately measure your ingredients and use ripe or frozen fruit. Frozen fruit you buy at the store is frozen at peak freshness.
Your cobbler topping can get soggy if the fruit in the filling produces too much juice. This can occur if your fruit is over-ripe OR if you do not use enough cornstarch in the cobbler filling. Measure the ingredients as well as you can and make logical adjustments based on the quality of your fruit. This may take practice.
Yes, you can substitute gluten-free flour for the regular flour in the cobbler topping. Just ensure it's a blend suitable for baking.
Yes, you can use a variety of fruits in your cobbler, such as raspberries, blueberries, strawberries, or a combination of different berries. Just adjust the sweetness and spices accordingly.
Berry crisp has a streusel topping while berry cobbler has a biscuit topping. Like cobbler topping, crisp topping is made up of flour and sugar but it can sometimes have additions like oats and nuts. Both are absolutely delicious, you just need to decide what vibe you are going for.
Recipe Variations
Here are some Censored Baker approved recipe variations:
- Ginger Spiced Blackberry Cobbler: Add ground ginger and a pinch of cloves to the blackberry filling for a warm, spicy flavor. You can also mix crystallized ginger into the cobbler topping for bursts of sweet and spicy flavor.
- Almond Blackberry Cobbler: Use almond milk and almond extract in the cobbler topping for a nutty taste. Sprinkle sliced almonds over the top of the cobbler before baking for added crunch and flavor.
- Maple Pecan Blackberry Cobbler: Use maple syrup instead of sugar to sweeten the blackberry filling for a rich, caramel-like sweetness. Add chopped pecans to the cobbler topping for a buttery, nutty flavor and crunchy texture.
- Coconut Blackberry Cobbler: Use coconut milk instead of regular plant-based milk for a richer flavor. Sprinkle toasted coconut flakes over the top before serving for added texture.
- Berry Medley Cobbler: Use a mix of blackberries, raspberries, blueberries, and strawberries for a colorful and flavorful cobbler.
How to Store Vegan Blackberry Cobbler
This might be controversial, but we believe that cobblers are best when stored at room temperature. While they can retain freshness better in the fridge, they tend to grow soggy pretty quickly. To keep your cobbler as enjoyable as possible, cover it sightly with plastic wrap or tinfoil and store it in a cool, dry place. It is best to finish the cobbler within two days of baking. Do not freeze.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Blackberry Cobbler
This Vegan Blackberry Cobbler is to die for! Sweet, tangy berry filling with buttery cobbler topping. Serve with nondairy vanilla ice cream for the best experience.
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Filling
24 oz frozen blackberries
¼ c sugar
¼ c all purpose flour
1 tbsp lemon zest
1 tbsp lemon juice
For the Cobbler Topping
1 c all purpose flour*
2 tbsp sugar + extra for sprinkling
1 ½ tsp baking powder
¼ tsp sea salt
3 tbsp vegan butter, cold
1 tsp vanilla extract
½ c nondairy milk
Instructions
- Prepare Filling: Preheat oven to 375 degrees F (190 C) and grab a 2 quart baking dish. Set aside. In a large bowl mix together all of the filling ingredients until everything is well distributed. Pour mixture into your prepared pan.
- Prepare Topping: To prepare the cobbler topping, add all purpose flour, sugar, baking powder and salt to a large bowl. Whisk ingredients together. Cut in cold butter using a pastry cutter and work until mixture is crumbly. It’s ok if a few larger chunks of butter are left behind. Create a well in the center of the sandy mixture and pour in vanilla and nondairy milk. Stir together using a spoon until all dry ingredients are wet. Do not over-mix. Topping should resembler a loose, wet dough.
- Bake: Plop spoonfuls of the cobbler topping over the blackberries in the baking pan. Try and disperse the topping somewhat evenly. You want a rustic look so it’s ok if certain areas don’t have crust and blackberries are peaking through. Sprinkle crust with sugar and bake in preheated oven for 45-50 minutes or until crust is golden brown. Remove from oven and let cobbler cool for at least 30 minutes before serving. Serve with nondairy ice cream or whipped cream if desired.
Notes
*Prepared cobbler will keep tightly-sealed at room temperature for 2-3 days. This is not a freezer-friendly recipe.
*If making gluten free, simply replace the all purpose flour with gluten free all purpose flour. Add 1 teaspoon of xanthan gum if the ingredient is not already included in your gf flour blend.
More Vegan Cobbler and Crisp Recipes
- Vegan Banana Cobbler
- Vegan Peach Cobbler
- Vegan Strawberry Crisp
- Vegan Apple Crisp
- Vegan Lemon Blueberry Bars
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