Southern Vegan Blackberry Cobbler

Mar 31, 2020 | Desserts

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Sweet juicy blackberries come together with a thick buttery crust in this southern vegan blackberry cobbler. It’s such a simple recipe that anyone can make. If you love blackberries, give this a try!

Southern Vegan Blackberry Cobbler. Photograph by Happycowandme.com.

My grandmother had a ton of blackberry bushes in her backyard, and would make blackberry cobbler every summer when I was a child. It was one of my favorite desserts, and it still is. The only difference is that now I make a vegan version.

Her recipe is so simple- butter, batter, berries, right on top of one another. And it’s way more moist than a lot of other cobbler recipes I’ve seen. The result is more like a blackberry bread pudding to me. She would say that “you want lots of berries and juice on top because who wants to eat dry old bread.” I agree!

Southern Vegan Blackberry Cobbler. Photograph by Happycowandme.com.

This vegan recipe is pretty much the same as my grandmother’s recipe with just a few simple swaps. And I am so pleased to say that it is just as good! It’s also so easy to make- anyone can do it, and it only requires a few ingredients. So what do you need?

Southern Vegan Blackberry Cobbler Ingredients

almond milk, flour, blackberries, cornstarch, cinnamon, sugar, Earth Balance Butter. Photograph by Happycowandme.com.

To make southern blackberry cobbler, you will need the following ingredients:

  •  Blackberries– Fresh is best, but you can use frozen in the off season.
  •  Self-rising flour-You can substitute 1 cup of all-purpose flour. Just add 1 1/2 tsp baking powder and 1/2 tsp salt to your flour and mix thoroughly.
  • Sugar (divided)- You may choose to use less sugar. Or you can sweeten it with half stevia and half sugar as I do sometimes (when I’m wanting to eat a bit healthier).
  • Unsweetened almond milk– Any non-dairy milk will work fine. Just be sure it’s unsweetened and unflavored.
  • Corn starch– You can sub arrowroot.
  • Cinnamon– optional
  • Vegan butter– I used Earth Balance.
  • Water

How to Make Southern Blackberry Cobbler

This recipe is so easy. Just remember- butter, batter, berries. They go right on top of each other in an 8×8 baking dish, without stirring. It looks like this before baking-

Southern Vegan Blackberry Cobbler (unbaked). Photograph by Happycowandme.com.

The step by step instructions are as follows:

  1. Mix flour, 3/4 cup of sugar, and cinnamon together in a medium size bowl. Add in almond milk and stir until well combined. Set aside.
  2. Add the blackberries, 3 tbsp of water, and the remaining 1/4 cup of sugar in a small saucepan and bring to a boil. Lower the temp to med-low and sprinkle in cornstarch. Simmer for about 5 minutes or until mixture has thickened slightly. Remove from heat.
  3. Melt butter and pour into the bottom of an 8×8 baking dish or a pie plate.
  4. Pour batter on top of the butter. Do not Stir.
  5. Pour berry mixture on top of the batter. Do not stir that either.
  6. Bake at 350 degrees for an hour.

For Serving

Allow to cool for about 10 minutes before digging in to allow the blackberry sauce to thicken- if you can hold out. I can be pretty impatient. 😉

Southern Vegan Blackberry cobbler is so delicious warm with a scoop of non-dairy ice cream or whipped cream on top. But it’s also great right out of the fridge for breakfast- just ask my kids! They always get to it before me.

I hope you give this unfussy, unfancy, but still so DELICIOUS and COMFORTING blackberry cobbler a try. Let me know if you do.

Happy Eating!

Crystal

Southern Vegan Blackberry Cobbler
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Southern Vegan Blackberry Cobbler

Sweet juicy blackberries come together with a thick buttery crust in this southern vegan blackberry cobbler. It's such a simple recipe that anyone can make. If you love blackberries, give this a try!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Easy, Summer
Servings: 9
Calories: 228kcal
Author: Crystal Yentzen

Ingredients

  • 2 1/2 cups blackberries fresh or frozen
  • 1 cup self-rising flour see notes if using all purpose flour
  • 1 cup sugar divided
  • 1 cup unsweetened almond milk or non-dairy milk
  • 2 tsp corn starch
  • 1/4 tsp cinnamon optional
  • 1/2 cup vegan butter
  • 3 tbsp water

Instructions

  • Mix flour, 3/4 cup of sugar, and cinnamon together in a medium size bowl. Add in almond milk and stir until well combined. Set aside.
  • Add the blackberries, 3 tbsp of water, and the remaining 1/4 cup of sugar in a small saucepan and bring to a boil. Lower temp to med-low and sprinkle in cornstarch. Simmer for about 5 minutes or until mixture has thickened slightly. Remove from heat.
  • Melt butter and pour into the bottom of an 8×8 baking dish or a pie plate.
  • Pour batter on top of butter. Do not Stir.
  • Pour berry mixture on top of batter. Do not stir that either.
  • Bake at 350 degrees for an hour.
  • Enjoy warm with a scoop of non-dairy ice cream or whipped cream. It's also delicious cold!
  • Happy Eating!

Notes

All purpose flour can be substituted for self-rising. If you do so, stir in 1 1/2 tsp of baking powder and 1/2 tsp of salt to your flour. 
Store leftovers in the refrigerator for up to 3 days. 

Nutrition

Calories: 228kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 82mg | Potassium: 79mg | Fiber: 2g | Sugar: 24g | Vitamin A: 565IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg

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