This Vegan Blackberry Cobbler is one of those “dump it in and bake it” kind of desserts that tastes like it took way more effort than it did. It’s made right in the baking dish, so clean up is a breeze. And it can be made with fresh or frozen berries plus a few pantry staples. This is a great option for a special occasion or the perfect dessert for that last minute brunch or summer cookout.
For more easy vegan fruity desserts, try this Strawberry Shortcake Ice Cream Cups, Key Lime Tart, Vegan Lemon Bars, or Vegan Strawberry Cake.
Why You’ll Love This Recipe
- Simple ingredients – You probably have everything to make this recipe already in your pantry. Maybe not the blackberries, but that’s the beauty of being able to use frozen!
- Perfect texture – Golden edges, soft in the middle, juicy berries throughout.
- No Mess – You’ll add all of your ingredients right into your baking dish, so there won’t be any extra bowls to clean!
Ingredients
- Cane sugar* – You can swap for white sugar, just make sure to select a vegan variety (see notes). You can also swap for coconut sugar for a less refined option.
- All-purpose flour – Swap for a 1:1 gluten-free all-purpose flour blend to make this cobbler gluten-free!
- Baking powder – Adds fluff to the batter.
- Salt – A half teaspoon salt sharpens the sweetness and balances the batter.
- Oat milk – Unsweetened is best. Any plant milk works.
- Vegan butter – Melted into the batter for a rich, buttery flavor. Swap for a neutral-flavored oil or melted coconut oil if you prefer.
- Vanilla extract – Adds some depth to the flavor.
- Blackberries – Frozen or fresh blackberries work great. Just make sure to keep them frozen when you add them, otherwise the batter will become very soggy.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- 9 x 9-inch baking dish
- Whisk
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 350°F.
Melt your vegan butter and pour it into your baking dish. Add in the remaining ingredients: sugar (reserve 1/4 cup for the top), flour, baking powder, salt, oat milk, and vanilla extract. Stir the flour mixture until everything is combined in an even layer.
If you’re using frozen blackberries, do not thaw them. Toss the juicy blackberries right on top of the batter. Don’t stir. Just scatter them across the top of the batter and let them be. Sprinkle the remaining sugar right over the top of the berries.
Transfer to the preheated oven and bake for 40 to 50 minutes. You’re looking for a light golden brown color, slightly crisp edges, and a cobbler topping that looks set and dry on the surface. Don’t underbake—it’s worth the wait.
That’s it! Serve with vegan vanilla ice cream or vegan whipped cream. Enjoy!
Variations
- Use your favorite fruits – This can be any flavor of fruit cobbler you desire! Swap for any variety of berries (blueberry, mixed berry, raspberry, etc.) or stone fruit like peaches or plums. Just make sure you have enough berries to cover the majority of the top of the batter.
- Double this recipe to make it in a 9 x 13-inch baking dish. Baking times may vary slightly depending on the thickness, so begin checking at 30 minutes.
- This also makes a great base for a crumble topping or a biscuit topping if you’re into more texture.
- Use brown sugar instead of cane sugar for a deeper flavor.
How to Store
- Fridge – Let the cobbler cool completely before covering it. Store leftovers in the fridge for up to 4 days. Reheat in the oven to crisp up the edges again, or just eat it cold. It works either way.
More Tips
- Not Vegan? Use dairy milk or butter instead of a vegan version.
- Gluten-Free? Swap for a 1:1 gluten-free baking flour.
- Oil-free? Swap the vegan butter for equal parts unsweetened applesauce.
- Don’t stir in the berries—just pour the batter, top with fruit, and bake.
- Frozen berries are totally fine, just don’t defrost them.
- Let it sit for 10-15 minutes after baking so it firms up slightly and scoops cleanly.
FAQ
Yes, coconut oil works well here, but it’ll add a mild taste to the batter. Vegan butter gives a more traditional flavor.
Use any unsweetened plant milk—soy, almond, or even rice milk will work.
Definitely. This recipe is flexible—just aim for the same amount of fruit. Peaches, cherries, or mixed berries are all fair game.
It can be! Use a 1:1 gluten-free flour blend and you should be good to go. I prefer King Arthur brand.
Yes, add an extra 1/3 cup of oat flour for every cup or all-purpose flour.
Absolutely! As long as it is oven-safe, follow the same directions and you should be set. Consider the size of your skillet and add more or fewer berries so as not to overpack the pan.
I wouldn’t swap the entire amount for a liquid sweetener because your batter may not bake through, but you could swap up to 1/2 the amount of sugar for maple syrup.
Vegan Blackberry Cobbler
Equipment
- Whisk
Ingredients
- 1 ¼ cup cane sugar (divided)
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup oat milk
- 4 tbsp vegan butter
- 1 tsp vanilla extract
- 16 oz blackberries (fresh or frozen)
Instructions
- Preheat oven to 350°F
- Melt the vegan butter and combine all ingredients except the blackberries and ¼ cup of the sugar into the baking dish and whisk together until evenly distributed.
- If you are using frozen blackberries, make sure they are frozen when added to the batter. Add the blackberries on top of the batter. Sprinkle with remaining sugar.
- Bake at 350 for 40-50 minutes or until the batter is a light golden brown and appears dry.
- That's it! Enjoy!
Notes
- Not Vegan? Use dairy milk or butter instead of a vegan version.
- Gluten-Free? Swap for a 1:1 gluten-free baking flour.
- Oil-free? Swap the vegan butter for equal parts unsweetened applesauce.
- Don’t stir in the berries—just pour the batter, top with fruit, and bake.
- Frozen berries are totally fine, just don’t defrost them.
- Let it sit for 10-15 minutes after baking so it firms up slightly and scoops cleanly.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
