This delicious vegan blackberry cobbler is made with brown sugar and sweet vegan buttermilk biscuits for an epic summer vegan dessert!
Summer means berries! And plenty of them if you have a few bushes growing or live close to a farmers market. This vegan blackberry cobbler is seriously one epic vegan summer dessert.
Today, we’ll be showing you how to make this brown sugar blackberry cobbler with sweet buttermilk biscuits – and yes, it’s completely vegan.
You will see differences between how people make the bread portion of cobblers – even between some of our recipes. Some use a cake-like batter that rises up, whereas others use biscuits to pair with the berry mixture. Today we are using vegan buttermilk biscuits and they are out of this world.
All you have to do now is pair it with some vegan vanilla ice cream and you are set! People will be shocked you made this from scratch.
(Oh yea and you can totally make vegan vanilla ice cream from scratch).
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WHAT INGREDIENTS DO YOU NEED FOR VEGAN BLACKBERRY COBBLER?
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make the best dairy free blackberry cobbler:
- Blackberries – the star of dish, these little berries burst with sweet and juicy flavors.
- Blueberries – we added these in for a little twist of flavor. They combine perfectly with the blackberries for the perfect sweetness
- Brown Sugar – we chose to do brown sugar for our sugar source because it’s easily available for most people and it’s the perfect combination with the biscuits and berries
- Lemon – a little acid is added to this dish because it helps make the flavors standout amongst each other
- Cornstarch – needed to thicken the mixture and make the perfect texture for the filling
- Flour – the main component in making our biscuits
- Dairy Free Milk – we prefer to use oat milk to make our biscuits but any dairy free milk will work for this recipe
- Apple Cider Vinegar – when combined with dairy free milk, this makes a vegan buttermilk that makes a delicious take on classic buttermilk biscuits
- Vegan Butter – you don’t need much, but it adds richness to the dish that just enhances it enough
- Turbinado Sugar – there is a subtle caramel flavor to this sugar but also a crunchy that just adds a layer of texture difference that’s amazing
SUBSTITUTIONS AND VARIATIONS:
- Berries -you can use just blackberries and omit the blueberries in this recipe. Alternatively you can do blueberries if you’d prefer that as well. Feel free to try other berries like raspberries
- Brown Sugar – if you’d like to swap this you can do coconut sugar
- Lemon – lime could also be used
- Cornstarch – you need something to thicken the berries, so if you need to swap, you can do arrowroot powder
- Flour – you can use gluten free 1-to-1 flour. See notes below about texture.
- Dairy Free Milk – Any dairy free milk will work for this recipe
- Apple Cider Vinegar – can be replaced in the biscuits for lemon juice if needed, but we do recommend the vinegar
Frequently Asked Questions:
What is cobbler?
While a cobbler can be someone that lends shoes, that’s not what we are here for today. In this case, a cobbler is a deep-dish fruit dessert that has a thick crust on top of it. Often times, it will be made in a casserole dish or cast iron skillet.
How is cobbler different from pie?
Well first let’s talk about how they are the same? Both use a thick layer of cooked fruit as the filling or main component of the dish. Sometimes you can even use the same filling mixtures interchangeably.
Where they differ is the dough portion of the dish. Pies have a flakey crust and usually has both a top and bottom layer.
Cobblers do not have a bottom layer and on top is more doughy, cake like or biscuits.
How should vegan blackberry cobbler be served?
Cobbler is traditionally served warm but with something cooler like whipped topping or ice cream. Sometimes even both (okay maybe that’s a personal preference).
Can I serve vegan cobbler cold?
While cobbler is traditionally served warm, it doesn’t mean you have too. There’s nothing that says you can have cold cobbler. So if that’s how you like it, then feel free to enjoy it that way.
Can I use canned pie filling for vegan cobbler?
Look we understand. Everyone loves a good shortcut. But friend, this ain’t the place. Often times when using a canned fruit or pie filling in a cobbler recipe will lead to an overly sweet or sometimes even a gummy like texture. No one wants that.
So do yourself a favor and actually make the recipe according to the instructions. You’ll thank us later.
Also – not all pie filling is vegan due to the possibilities of non-vegan sugar being used (if you are in the US). Read more about why your sugar may not be vegan.
Can I omit the cornstarch?
No! Cornstarch not only helps thicken the mixture, but it makes sure that you don’t end up with undercooked biscuits and a fruit soup (trust us, no one wants fruit soup and soggy biscuits).
It’s also important that you see the mixture bubbling before you remove it from the oven because that ensures that your cornstarch has cooked well enough to thicken the mixture as it’s cooling.
If you need this recipe to be corn free, then you can swap for arrowroot powder instead.
Do I have to cut out biscuits or can I make one large topping on top instead?
Making the biscuits into shapes helps with three things.
One- it visually looks better so if you are serving this to others, you will really impress them with how well this looks.
Two – It helps make sure that the biscuits cook evenly and quicker.
Three – and most importantly, creating the biscuits means that they slightly touch but there’s still openings for the fruit mixture to breath. If you cover the entire fruit mixture, it will steam the fruit and your biscuits making for a soggy bottom layer. Again, no one wants soggy biscuits!
Can I make this vegan cobbler Top 8 Allergen Free?
There are only two ingredients in this recipe that are Top 8 Allergens – dairy free milk and flour. Any dairy free milk can be used for this recipe so use one that is safe for your allergens. We usually do oat milk since most are safe.
For the flour – we recommend swapping out the regular for a 1-to-1 gluten free flour (like King Arthur Measure for Measure). Make the recipe as called for otherwise in order to make these gluten free dairy free biscuits.
*One important note, while these will taste delicious still (we tested them with a friend that is gluten free), they are more dense than the regular version.
Can I prep vegan blackberry cobbler ahead of time?
Yes! Make the recipe as instructed, then let it cool completely. Cover and store in the fridge. When ready to serve, let it come to room temperature for an hour and then place back in the over until warm – about 20 minutes at 350 degrees F.
If you need it faster you can reheat in the microwave.
Why is my filling mixture gummy?
One- your filling mixture may be gummy if you subbed the fruit for canned fruit or canned pie filling. You can use fresh or frozen berries, but do not use canned filling. It’s too much sugary syrup mixture.
The second reason would be that you added too much sugar or cornstarch. It’s very important that you accurately measure this recipe.
What kind of oven safe dish is best for this vegan blackberry cobbler?
It’s best to use 9×13 casserole dish or a 12 inch cast iron skillet.
Can I used canned vegan biscuits instead?
We have not tried this method personally, so what we would recommend is that you cook the biscuits separately from the mixture and then add the biscuits on top before serving.
What other vegan *** ideas could I make?
Here’s a few more ideas:
- Easy Vegan Grilled Fruit Tart
- No Bake Vegan Brownies
- No Bake Vegan Smores with Dark Chocolate Mousse
- Vegan Peanut Butter Fudge
- Vegan Orange Creamsicle Popsicles
- Easy Vegan Chocolate Chip Cookies
Pin this easy vegan blackberry cobbler for later!
Vegan Blackberry Cobbler
For the Filling
For the Biscuits
Vegan Egg Wash
- 2 tablespoon maple syrup
- 3-4 tablespoon dairy free milk (reserved from step 4)
- 2 tablespoon turbinado sugar
- Preheat the oven to 425 degrees F and grease a 9×13 casserole dish or oven safe skillet. Measure and cut the dairy free butter into tablespoon size pieces, then place in the freezer. In a glass measuring cup, combine the dairy free milk and apple cider vinegar. Set aside in the fridge to curdle for 10 minutes.
- In the baking dish, combine the berries, sugar, lemon zest, vanilla, cornstarch and salt. Toss well to combine.
- In a separate large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt for the biscuits to a large mixing bowl. Whisk to incorporate. Add the cold dairy free butter to the flour mixture and begin to cut into the dry ingredients using a pastry cutter or fork until “sandy like” coarse crumbs form.
- Reserve 3-4 tablespoon of the buttermilk for the vegan "egg" wash and add the remainder into your bowl. Stir until almost combined, being careful not to over-mix. Dough should be sticky. Lightly flour your surface then place dough onto the floured area and lightly flour the dough to prevent sticking to your hands. With your hands push the dough into a rectangle about 1 ½ inch thick. Using a biscuit cutter, cut out circles trying to get as many biscuits the first time. Re-roll and cut until you have no more dough to make 3" sized biscuits about 11 – 15 biscuits.
- Place the biscuits over the berries.
- Add maple syrup to reserved vegan buttermilk and brush each biscuit and sprinkle with turbinado (coarse) sugar.
- Transfer to the oven and bake 20-25 minutes or until the berries are bubbling and the biscuits are golden brown and cooked through. *If biscuits are browning quickly and not done, cover with foil until done.
- Serve warm with a scoop of ice cream, if desired