When you’re in need of a drool-worthy dessert to wow a crowd, this vegan berry cobbler is the ultimate comfort food. Juicy berries bubble up underneath a cinnamon biscuit dough that uses a blend of applesauce and almond butter to remain moist and fluffy. While we don’t often use cane sugar in our recipes, we think using a small amount in this tantalizing treat is absolutely worth the amazing end result. (If you want to skip cane sugar altogether, you could try using coconut or date sugar in its place, but it may not turn out as sweet.) Feel free to enjoy the cobbler as is, or serve with some Vanilla Nice Cream or Aquafaba Whipped Cream for an extra decadent experience. Perfect for special occasions, this fruit-forward recipe will soon become the most-requested dessert in your household!
From Forks Over Knives—The Cookbook
For more vegan cobbler recipes, check out these tasty ideas:
Comments (8)
Can you use arrowroot instead of cornstarch? Same measurement?
Hi LuAnn,
We reached out to one of our recipe developers, Mary Margaret Chappell, about your question and she says that you can! Here’s her full response:
“You can sub arrowroot 1:1 in this recipe. It will work as a thickener just like the cornstarch. I love using it. Arrowroot has an added benefit in fruit recipes like this one because it makes the filling brighter and less cloudy.” Let us know how it goes!
Nice variety
Any ideas for a WFPB replacement for the sugar in this recipe? Would date paste work?
Hi Stacey,
Coconut sugar or date sugar would be a nice replacement for the cane sugar here. Using date paste or maple syrup would likely make everything too wet and runny to hold together, and it could change the consistency of the cobbler. Let us know how it goes!
Would maple syrup work as a substitute for the cane sugar? Maybe it’s too runny, but when I make this cobbler I’ll try it.
Do you have any suggestions for a replacement of the almond butter? We can’t do nuts or sun butter in our house.
Hi Christie,
Tahini (sesame seed paste) is a similarly creamy option that would likely produce the same textural result as nut butter, but you may want to add a touch more sugar to balance out its earthy flavor. Let us know how it goes!