Vegan Fruit Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(30)

Warm, bubbling fruit and a golden biscuit topping — this is the kind of dessert that makes everyone crowd around the pan before it even hits the table. The filling comes together with six cups of fresh or frozen fruit, a splash of lemon juice, and vanilla, thickened with cornstarch so it sets into that perfect jammy consistency as it cools. Cold vegan butter gets worked into the flour until the mixture looks like coarse crumbs, then plant-based milk brings it together into a rustic, drop-style dough that bakes up tender and lightly crisp on top. No eggs, no dairy, no compromises — just a genuinely satisfying cobbler that serves six and disappears fast. A light sprinkle of sugar on the biscuits before baking gives them a subtle crunch that makes every bite feel a little special. Whether you go with peaches, blueberries, blackberries, or cherries, the method stays exactly the same, so you can work with whatever fruit looks best right now.

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Ingredients

6 servings

For the fruit filling

6 cups mixed fresh or frozen fruit (such as peaches, blueberries, blackberries, or cherries), pitted and sliced if needed
⅓ cup organic cane sugar
2 tbsp cornstarch
1 tbsp lemon juice
½ tsp vanilla extract

For the biscuit topping

1 ½ cups all-purpose flour
3 tbsp organic cane sugar
2 tsp baking powder
¼ tsp salt
⅓ cup vegan butter, cold and cut into small cubes
½ cup plant-based milk

For serving

1 tsp organic cane sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2
In a large mixing bowl, toss the fruit with 1/3 cup sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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