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Easy Vegan Berry Cobbler

5 from 3 reader reviews
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 -8
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Ingredients

Cobbler Topping

  • 1 teaspoon lemon juice
  • scant ½ cup non-dairy milk (I prefer soy here)
  • 1 cup light spelt flour
  • ½ cup whole spelt flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup vegan butter, very cold and cut into small pieces
  • ¼ cup cane sugar
  • ½ cup rolled oats

Berry Cobbler Filling

  • 800 grams mixed berries (about 5 cups total–see notes)
  • ¼ cup cane sugar, or more to taste (see notes)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice or balsamic vinegar
  • 2 tablespoons arrowroot powder

For Serving

  • vegan vanilla ice cream

Instructions

  • Preheat the oven to 350. Grab a baking dish that can hold 1.2 litres (5 cups).
  • Make the cobbler topping. In a measuring cup, combine the lemon juice and soy milk. Give it a little stir and set aside for 5 minutes.
  • In a large bowl, combine the light spelt flour, whole spelt flour, baking powder, salt, and cold vegan butter. Using a pastry cutter or your hands, work the vegan butter into the flour until you have a meal-y, wet sand-like texture. Stir in the sugar and rolled oats, and then add the curdled soy milk mixture. Bring the dough together with a spatula until just combined.
  • Portion the dough out into 10 balls and flatten them slightly. Place them back in the bowl and refrigerate while you make the filling.
  • Make the fruit filling. In the baking dish, combine the berries, sugar, vanilla, lemon juice, and arrowroot powder. Stir to combine and then spread it out evenly in the dish.
  • Retrieve the portions of topping from the fridge and place them on top of the filling. Slide the baking dish into the oven and bake until biscuit topping is golden brown on some edges and the berry filling is bubbly and juicy, about 30-35 minutes.
  • Let the cobbler cool for at least 20 minutes before serving with ice cream.

Recipe Notes

  • I have not tested a gluten-free version of this recipe. If I was attempting to do so, I would ensure that my oats were certified GF, and I would replace the light spelt and whole spelt flours with 1 ½ cups GF all purpose flour (such as Pamela’s or King Arthur).
  • White whole wheat flour and 100% whole wheat flour will sub for the light spelt and whole spelt flours. You could also use all light spelt or all white whole wheat!
  • Strawberries and raspberries are much juicier than blueberries or blackberries! I like to use blueberries and blackberries for at least a third of the total amount for this reason.
  • I chop strawberries in half for this recipe.
  • You can use frozen berries! Don’t thaw them. Just drop them into the dish and stir with the other filling ingredients.
  • If you like your cobbler sweet, I would go to ⅓ - ½ cup cane sugar in the filling.
My easy vegan berry cobbler features a buttery oat and spelt biscuit topping and juicy, tangy berries with the added warmth of vanilla. Top with vegan vanilla ice cream for the perfect summer dessert.