This incredible Vegan Blackberry Cobbler is full of sweet, tangy berries and topped with the best, butteriest cobbler topping around – all dairy-free! Serve it with nondairy vanilla ice cream and/or nondairy whipped cream for the best experience.
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What is Vegan Blackberry 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 a pie, 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.
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 is considered to have a moderate/average amount of protein when compared to other flours. 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 is the leavener of choice in cobbler. It 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. It also creates a nice balance with the sweetness.
- 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. Vanilla chemically adds more flavor to desserts without covering up the other flavors you would still like to shine through.
- 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 the Best Vegan Cobbler
As stated above, cobbler is fairly easy to make! It uses a lot of staple ingredients and requires very little prep time. While vegan baking can get a little dicey, the following tips will keep you on the right track.
- When baking a berry cobbler, using frozen berries is ideal. When baked, frozen berries keep a little more of their integrity. This will leave you with great texture in your final result. Fresh berries tend to break down faster leaving you with a slightly thinner filling.
- The use of lemon juice and zest really adds a lot of flavor and freshness to your completed cobbler. It compliments the sweetness and lightens the final product.
- For the cobbler topping, using cold butter is important. You want the butter to melt while it is in the oven and not before. Also, be careful not to over-mix the cobbler topping. Once the topping is wet, the baking powder begins to activate and air bubbles form. Over-stirring eliminates the bubbles and makes it impossible for the cobbler to rise.
- Serve with nondairy vanilla ice cream and/or nondairy whipped cream if you are feeling fancy! In my opinion, this is truly the only way to eat cobbler.
Frequently Asked Questions
Why is my blackberry cobbler gummy?
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.
How do you keep cobbler from getting soggy?
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.
What is the difference between berry crisps and berry cobbler?
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.
How to Store Vegan Blackberry Cobbler
This might be controversial, but I 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.
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Vegan 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: 1 9-inch Cobbler 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the Filling
24 oz frozen blackberries
1/4 c sugar
1/4 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 1/2 tsp baking powder
1/4 tsp sea salt
3 tbsp vegan butter, cold
1 tsp vanilla extract
1/2 c nondairy milk
- Prepare Filling: Preheat oven to 375 degrees F (190 C) and grab an 8 or 9 inch square 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 20 minutes before serving. Serve with nondairy ice cream or whipped cream if desired.
*Prepared cobbler will keep tightly-sealed at room temperature for 2-3 days. I would not recommend freezing.
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