Vegan Blackberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Juicy blackberries bubble away under a golden, biscuit-style topping in this classic cobbler, their tart-sweet juices thickened with a touch of cornstarch and brightened with fresh lemon juice and zest. The crumbly topping gets dropped in rustic spoonfuls, leaving little gaps so steam can escape and the fruit peeks through as it bakes. A sprinkle of turbinado sugar on top adds a satisfying crackle and extra sparkle once it comes out of the oven. Baked until deeply golden and left to rest so the filling sets up thick and glossy, this is warm, cozy dessert territory at its finest. It spoons beautifully into bowls alongside a scoop of something cold and creamy, and it's a genuinely solid choice for a vegan table, no matter the occasion.

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Ingredients

6 servings

For the filling

6 cups fresh or frozen blackberries
Signature SELECT Blackberries Whole Frozen - 12 Oz Private Selection Frozen Blackberries Essential Everyday Blackberries 12 oz Cascadian Farm Organic Blackberries Woodstock Blackberries, Organic, Whole
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½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp vanilla extract
1 tbsp turbinado sugar (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.

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