Vegan Classic Berry Cobbler

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Juicy mixed berries bubble away under a golden, biscuit-style topping in this cobbler, with fresh lemon juice and zest brightening every spoonful. The filling thickens into a glossy, jammy sauce studded with blueberries, blackberries, and raspberries, while a sprinkle of coarse turbinado sugar gives the top a satisfying crackle. Big spoonfuls of dough bake up into craggy, golden mounds with soft, tender centers that soak up the fruit beneath them. It's an easy one-dish dessert that comes together with a simple whisk-and-toss method, no fancy equipment required. Serve it warm straight from the baking dish for a cozy, crowd-pleasing finish to any meal, and know it fits neatly into a vegan spread without any fuss.

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Ingredients

6 servings

For the filling

6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
Wymans Blueberries Wild - 3 Lb Driscolls Limited Edition Sweetest Batch Blueberries - 11 OZ Wyman Wild Blueberry - 15 OZ Dole Blueberries Fresh Jumbo Blueberries
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½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp fine 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 soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp turbinado sugar or coarse sugar, for sprinkling
Omit this
This ingredient likely doesn’t work for the diet.

For serving

vanilla ice cream or whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the oven to 375°F (190°C). In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the filling into a 9x13-inch baking dish and spread into an even layer.
2
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

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