Can I use fresh blackberries instead of frozen?

You can, but keep in mind that fresh berries contain a little less moisture than frozen berries, and the filling may cook a bit faster.

Do I need to thaw frozen blackberries first?

No! Use them straight from the freezer. Thawing them first can release excess liquid and make the filling too runny.

Why is my blackberry cobbler runny?

The filling may need more time to bake or cool. Let the cobbler rest for 20-30 minutes after baking so the juices have time to thicken.

Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in both the filling and the topping.

How do I know when the cobbler is done?

The topping should be golden brown, and the blackberry filling should be bubbling around the edges and through the center.

Why is my cobbler topping dense instead of fluffy?

This usually happens if the batter was over-mixed. Stir just until the ingredients are combined to keep the topping light and tender.

Vegan Blackberry Cobbler

vegan blackberry cobbler

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Tart blackberries surrounded by sweet, soft, buttery cobbler topping.

Author: Lyndsey Hiltner
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

Scale

For the Filling

24 ounces frozen blackberries

1/4 cup granulated sugar

1/4 cup all purpose flour

1 tablespoon cornstarch

1 tablespoon lemon zest

1 tablespoon lemon juice

For the Cobbler Topping

1 cup all purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

pinch of salt

1/2 cup melted vegan butter

3/4 cup nondairy milk

1/2 tsp vanilla extract

coarse sugar for sprinkling

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and grab a 2 quart baking dish. Set aside.
Toss: Add the frozen blackberries, granulated sugar, all purpose flour, cornstarch, lemon juice and lemon zest to a large bowl and toss together gently. The mixture will look quite dry. Pour everything into the prepared dish.
Mix: For the topping, add all purpose flour, sugar, baking powder and salt to a large bowl and whisk together. Pour in the melted vegan butter, nondairy milk and vanilla extract. Whisk until just-combined.
Assemble: Pour the cobbler topping evenly over the blackberries in the baking pan. You want to leave some of the blackberries peaking through. Sprinkle granulated sugar generously over the top.
Bake: Bake in preheated oven for 52-60 minutes, or until crust is golden brown and a toothpick inserted in the middle comes out clean. Allow cobbler to cool for at least 30 minutes before serving. Serve with nondairy vanilla ice cream if desired.

Equipment

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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 tsp of xanthan gum if the ingredient is not already included in your gf flour blend.

Find it online: https://censoredbaker.com/vegan-blackberry-cobbler/