Vegan Blackberry Cobbler
You're going to be making this blackberry cobbler recipe all summer long. A fluffy batter topping surrounds juicy, bubbling blackberries in this simple, yet classic dessert (or breakfast!).
Ingredients
- 1 tablespoon unsalted vegan butter for greasing the pan, 14g
- 1 cup all-purpose flour 120g
- 1 cup light brown sugar 200g
- 2 teaspoons baking powder 8g
- ¼ teaspoon kosher salt about 1g
- ⅓ cup unsalted vegan butter melted, 75ml
- 1 cup unsweetened plant milk 240ml
- 1 teaspoon vanilla extract 5ml
- 2 cups fresh or frozen blackberries 300g
- Vegan vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish well with the 1 tablespoon (14g) of vegan butter so the cobbler does not stick.
- In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until everything is evenly combined.
- Pour in the melted vegan butter, plant milk, and vanilla extract. Whisk just until you have a smooth batter with no dry streaks left. The batter should be pourable but not thin.
- Pour the batter into the prepared baking dish and spread it into an even layer with a spoon or spatula.
- Scatter the blackberries evenly over the top of the batter. Do not stir them in. As the cobbler bakes, the batter will rise up around the berries.
- Bake for 40-45 minutes, or until the top is golden brown, the centre looks set, and the berries are bubbling around the edges. If you gently shake the pan, the middle should not look liquid.
- Let the cobbler rest for 10-15 minutes before serving. This gives the filling time to settle slightly and makes it easier to scoop.
- Serve warm, as is or with vegan vanilla ice cream.
Notes
- Grease the pan. And grease it well. This cobbler loves to stick.
- Don't overmix. Overmixing the batter will cause the glutens in the flour to overdevelop, which will throw off the texture of the topping.
- Don't stir. No need to stir the blackberries into the batter. The batter will rise up around the berries in the oven.
- Rest. Give the cobbler 10-15 minutes to rest at room temperature before serving. This will give the filling time to settle for easier scooping.
- Storage. Seal the fully cooled leftover cobbler in an airtight container. It'll keep on the counter for 2 days, in the fridge for up to 5 days, and in the freezer for 3 months.
- Reheating. Allow the leftover cobbler to thaw (if applicable) before reheating in the oven at 350°F (175°C) for 5-10 minutes or in the microwave.
Nutrition
Serving: 1slice | Calories: 343kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 365mg | Potassium: 210mg | Fiber: 3g | Sugar: 39g | Vitamin A: 826IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 2mg