Vegan Crockpot Berry Cobbler
Total time2 hr 45 min
Prep time15 min
Cook time2 hr 30 min
4.6(15)
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Learn more →Ingredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, blackberries, and raspberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 4 tbsp unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vanilla extract
- 1 tbsp turbinado sugar or coarse sugar (optional)Chef's tipSimilar coarse sparkle - swap 1:1.
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray.
- 2
In a large mixing bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Transfer the berry mixture to the prepared slow cooker insert and spread into an even layer.
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