- Prep-time: / Ready In:
- Makes one 2-quart cobbler
- Serving size: ⅙ of recipe
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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!
For more vegan cobbler recipes, check out these tasty ideas:
- Chocolate Cherry Vegan Cobbler
- Peach-Cranberry Cobbler
- Blackberry-Peach Cobbler
- Easy Vegan Peach Cobbler
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.
Per serving (⅙ of recipe): 292 calories, 56 g carbohydrates, 6.2 g protein, 6 g total fat, 0.7 g saturated fat, 0 g cholesterol, 341 mg sodium, 7.1 g fiber, 28 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(5 from 4 votes)This recipe turned out incredible! It was a hit with our whole family. I halved the sugar, and only used 2 tablespoons of arrowroot starch (instead of the corn starch); it was fantastic!! Will be making this again!
I thought the FOKs model of a Whole Food Plant Based diet excludes sugar to prevent and heal cancer and other chronic diseases. Why do I see sugar in FOKs recipes? Based on FOK's recommendations, I have been completely whole-food plant-based for five years and have no SOS. Is there new evidence that having some sugar is ok? Thank you, Shelley
Hi Shelley, In some cases we recommend using a small amount of cane sugar (or white flour.) While these ingredients are processed, we think that the payoff in taste and texture is worth using them sparingly because a little really does go a long way. If you want to omit the cane sugar in this recipe, you could replace it with coconut sugar or date sugar. Let us know how it goes!
Nutrition statistics for this and all recipes should be included. From an Ornish guy. PB, FF& WG
Nutrition information should be included for this and all other recipes. I am an Ornish follower. Fat free, plant based & whole grained as much as possible.
Can you use arrowroot instead of cornstarch? Same measurement?
Nice variety
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!
Any ideas for a WFPB replacement for the sugar in this recipe? Would date paste work?
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.
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!
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!