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A white skillet with cooked vegan blackberry cobbler.
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5 from 2 votes

Vegan Blackberry Cobbler

This delicious vegan blackberry cobbler is made with brown sugar and sweet vegan buttermilk biscuits for an epic summer vegan dessert!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 868kcal

Ingredients

For the Filling

  • 4 cups blackberries (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
  • ½ cup brown sugar
  • 1 teaspoon lemon zest (sub with 2 tablespoon lemon juice)
  • 1 teaspoon vanilla
  • 2 tablespoon cornstarch
  • ½ teaspoon salt

For the Biscuits

Vegan Egg Wash

  • 2 tablespoon maple syrup
  • 3-4 tablespoon dairy free milk (reserved from step 4)

Topping

  • 2 tablespoon turbinado sugar

Instructions

  • Preheat the oven to 425 degrees F and grease a 9x13 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

Notes

*If using frozen berries, DO NOT thaw them first.  They will be mushy

Nutrition

Serving: 2biscuits w/berries | Calories: 868kcal | Carbohydrates: 142g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 1541mg | Potassium: 756mg | Fiber: 10g | Sugar: 50g | Vitamin A: 2009IU | Vitamin C: 32mg | Calcium: 307mg | Iron: 6mg