Name: Bursting with Berries Cobbler
Prep time: 40 min
Total time: 1 h
Ingredients: 5 cups mixed fresh berries (such as blueberries, raspberries, and strawberries); 2 tablespoons lemon juice; ½ cup + 1 tablespoon pure cane sugar; 3 tablespoons cornstarch; ¼ teaspoon + pinch sea salt; ½ cup unsweetened, unflavored plant-based milk; 1 teaspoon apple cider vinegar; 1 teaspoon pure vanilla extract; 1½ cups oat flour; 1 tablespoon regular or sodium-free baking powder; 3 tablespoons unsweetened applesauce; 2 tablespoons almond butter; ¼ teaspoon ground cinnamon

Prep-time: 40 minutes / Ready In: 1 hour
Makes one 2-quart cobbler
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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:

By Isa Chandra Moskowitz, Apr 19, 2023

Ingredients

5 cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
2 tablespoons lemon juice
½ cup + 1 tablespoon pure cane sugar
3 tablespoons cornstarch
¼ teaspoon + pinch sea salt
½ cup unsweetened, unflavored plant-based milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1½ cups oat flour
1 tablespoon regular or sodium-free baking powder
3 tablespoons unsweetened applesauce
2 tablespoons almond butter
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 425ºF. Line a 2-quart baking dish with parchment paper, making sure parchment goes all the way up sides of pan (or use a silicone baking pan and skip the parchment).
For filling, in a large bowl stir together berries, lemon juice, ¼ cup of the sugar, the cornstarch, and pinch of salt. Transfer berry mixture to prepared pan. Cover pan with foil. Bake 25 minutes.
For biscuit topping, in a large measuring cup whisk together milk and apple cider vinegar. Let stand a few minutes to curdle, then stir in vanilla. In a large bowl sift together oat flour, baking powder, ¼ cup of the sugar, and the remaining ¼ teaspoon salt.
In a small bowl stir together applesauce and almond butter. Using a fork, cut applesauce mixture into flour mixture until crumbly. Add milk mixture; stir until just moistened. Do not overmix. In a very small bowl stir together the remaining 1 tablespoon sugar and the cinnamon.
Reduce oven temperature to 350°F. Remove foil from pan. Drop spoonfuls of biscuit batter over berry filling. Sprinkle cinnamon-sugar evenly over biscuit dough. Bake, uncovered, 20 minutes more or until biscuits are golden brown. Cool cobbler slightly on a wire rack; serve warm.

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LuAnn4 weeks ago

Can you use arrowroot instead of cornstarch? Same measurement?

Forks Over Knives2 weeks ago

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!

Celeste Kennedy3 weeks ago

Nice variety

Stacey4 weeks ago

Any ideas for a WFPB replacement for the sugar in this recipe? Would date paste work?

Forks Over Knives3 weeks ago

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!

Lindsay Parks4 weeks ago

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.

Christie1 month ago

Do you have any suggestions for a replacement of the almond butter? We can’t do nuts or sun butter in our house.

Forks Over Knives1 month ago

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!

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about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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