If you are looking for a sweet, comforting cherry cobbler that is perfect for summer, you're in the right place. This Vegan Cherry Cobbler features the ever-delicious Rainier cherries. It's a breeze to make and even easier to eat. Let's get baking!
This easy Vegan Cherry Cobbler recipe is a great way to enjoy the bounty of summer cherries. Its warm, juicy filling and golden biscuit topping make it a dessert that will impress family and friends. It's easy to make and a crowd-pleaser, making it ideal for family gatherings or potlucks!
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Rainier cherries add a special touch with their unique flavor and beautiful color. Their natural sweetness makes them an ideal ingredient for desserts.
Try this Vegan Blueberry Cobbler for a gluten-free variation of this cobbler. If you have a lot of cherries, try this Cherry Compote, Vegan Cherry Pie, or Vegan Cherry Clafoutis. These recipes would all be delicious with Rainier cherries!
When Are Cherries in Season?
- Cherries are in season from April through early September, and in Colorado, they are in season from mid-June through October.
- Sweet, fresh cherries, such as Bing, Lambert, or Rainier, are firm and typically available at grocery stores when in season. They are perfect for eating out of hand or in desserts.
- Sour cherries (Balaton, Montmorency, and Morello) are softer, tart, and acidic, making them perfect for cherry pies, jam, or dried cherries.
How To Choose Fresh Cherries
If possible, choose shiny cherries without bruising. Once you bring fresh, sweet cherries home, refrigerate them for up to a week. Sour cherries do not last as long as sweet cherries; find a use for them promptly!
Enjoyed this for dessert last night and it was a success! Was quick, easy and decadent; definitely, a new favorite recipe!
- Sara
Ingredients
To make this Vegan Cherry Cobbler, you need simple ingredients that can be easily found at the local grocery store.
- Pitted Rainier cherries - use Rainier cherries like I did, dark sweet cherries, or sour cherries, fresh or frozen. I removed the cherry pits and left the cherries whole. Slice the cherries in half if you prefer.
- All-purpose flour - for the buttery biscuit topping.
- Organic cane sugar - this is vegan. The amount of sugar needed depends upon your taste and the sweetness of the cherries. Add more sugar if using sour cherries.
- Almond extract and vanilla extract - these complement the flavors of the cherries.
- Arrowroot powder - to thicken the fruit juices.
- Lemon zest and lemon juice - use a fresh organic lemon for the best results.
- Soy milk - combine with lemon juice to make vegan buttermilk.
A full ingredient list with exact amounts can be found in the recipe card below.
Substitutions
- All-purpose flour - Instead of all-purpose flour, try whole wheat pastry flour.
- Arrowroot powder - use organic cornstarch instead.
- Cherries - If Rainier cherries are unavailable, use Bing cherries or sour cherries. You can use fresh or frozen.
- Lemon juice and zest - Use orange juice and zest instead.
- Organic cane sugar - Swap for coconut sugar or brown sugar.
- Soy milk - Use other non-dairy milk like oat milk or cashew milk.
- Vegan butter - Use coconut oil instead.
Variations
- Mixed Berry Cobbler - Add some blueberries or raspberries for a delightful berry mix.
- Blueberry Cherry Cobbler - Add some blueberries to the mix.
- Peach-Cherry Cobbler - Combine fresh peaches with cherries for a summery twist.
- Spiced Cherry Cobbler - For a warm, spicy flavor, add a half teaspoon of cinnamon or a pinch of nutmeg to the filling.
How to Make Vegan Cherry Cobbler with Rainier Cherries
This vegan cobbler is the perfect summer dessert to make during cherry season. Did I mention it's easy? The most challenging part (not to mention time-consuming) is removing the cherry pits. I recommend using a cherry pitter to pit fresh cherries.
- Step 1: Preheat the oven to 375°F. Lightly butter a deep-dish 9-inch pie dish or deep cast-iron skillet.
- Step 2: Prepare the cobbler filling: In a large bowl, combine the pitted cherries, sugar, lemon zest, lemon juice, arrowroot powder, vanilla extract, and almond extract. Pour the mixture into the prepared pie plate.
- Step 3: Make the cobbler topping: Combine the rest of the dry ingredients in a medium mixing bowl. Cut in the chilled vegan butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Step 4: Add the wet ingredients: Add the soy milk with lemon juice and gently combine until mixed.
- Step 5: Assemble the cobbler: Using a large spoon, place the biscuit topping in dollops on top of the cherries in the prepared baking dish.
- Step 6: Bake the cobbler for 35 to 40 minutes until golden brown on top and the cherries are bubbling. Remove from the oven and let cool on a wire rack for 20 to 30 minutes.
Tip: For the best results, ensure your vegan butter is very cold before cutting it into the dry ingredients. This will help create a tender, flaky biscuit topping that's perfect with the juicy cherry filling.
Expert Tip
Clump the biscuit in mounds to let steam escape through the cherries and prevent sogginess.
How To Serve This Vegan Cherry Cobbler
Serve this irresistible cherry cobbler while warm. Top with dairy-free vanilla ice cream or coconut whipped cream!
Recipe FAQs
Leftover cobber can be stored at room temperature for up to 3 days, if it lasts that long! It will become soggy if you refrigerate it or cover the cobbler topping. Before serving, reheat individual portions in a preheated oven at 350°F for about 8 minutes until warm. These oven-safe mini cocottes are handy for this purpose!
You can use any cherries you like. If using sour cherries, you'll likely need to add a bit more sugar. Make this vegan cherry cobbler year-round with frozen cherries which are already pitted. Do not thaw them first.
Yes, you can freeze this vegan cobbler up to 3 months in an airtight container. Let it thaw overnight in the fridge or on the counter and bake it in the oven until warm.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Cherry Cobbler
INGREDIENTS
Fruit layer
- 4 cups pitted fresh Rainier cherries or frozen, do not thaw
- ¼ cup organic cane sugar
- ½ teaspoon lemon zest ½ a lemon
- 1 tablespoon lemon juice ½ a lemon
- 1 tablespoon arrowroot powder or organic cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Topping
- 1 ½ cups all-purpose flour
- ½ cup almond flour or all-purpose flour, cornmeal, or whole wheat pastry flour
- ½ cup organic cane sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup vegan butter cubed or coconut oil, approximately 5 tablespoons
- 1 cup soy milk with 1 tablespoon lemon juice to make vegan buttermilk
- 1 tablespoons plain vegan yogurt optional
INSTRUCTIONS
- Preheat the oven to 375°F. Lightly butter a deep-dish 9-inch pie dish.
- In a large mixing bowl, combine the pitted cherries, ¼ cup organic cane sugar, lemon zest, lemon juice, arrowroot powder, vanilla extract, and almond extract. Place the fruit mixture in the prepared pie plate.4 cups pitted fresh Rainier cherries, ¼ cup organic cane sugar, ½ teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon arrowroot powder , ½ teaspoon vanilla extract, ⅛ teaspoon almond extract
- In a medium mixing bowl combine the all-purpose flour, almond flour, the remaining organic cane sugar, baking powder, baking soda, and sea salt.1 ½ cups all-purpose flour, ½ cup almond flour, ½ cup organic cane sugar, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
- Add the cubed vegan butter and mix it into the dry ingredients with your fingers, a pastry blender, or a fork.⅓ cup vegan butter cubed
- Add the soy milk with lemon juice, and vegan yogurt, if using, and gently combine just until mixed.1 cup soy milk with 1 tablespoon lemon juice, 1 tablespoons plain vegan yogurt
- Taking a large spoon, place the topping in dollops on top of the berries in the pie dish. Clump the biscuit in mounds to let steam to escape through the cherries and prevent sogginess.
- Bake the cobbler for 35 to 40 minutes until golden brown on top. Remove from oven and let cool for 20 to 30 minutes before serving warm. Top with dairy-free ice cream or coconut whipped cream.
NOTES
- Leftover cobber can be stored at room temperature or in an airtight container in the refrigerator for up to 3 days. Before serving, reheat individual portions in a preheated oven at 350°F for about 6 - 8 minutes until warm.
- Clump the biscuit in mounds to let steam escape through the cherries and prevent sogginess.
- For the best results, ensure your vegan butter is very cold before cutting it into the dry ingredients. This will help create a tender, flaky biscuit topping that's perfect with the juicy cherry filling.
- You can double the recipe and bake it in a 9-inch x 13-inch baking dish. Bake for 45-60 minutes or until the cherry filling bubbles and the topping browns.
- The calorie count does not include optional ingredients.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Alex says
I can't wait to try this for my daughter's birthday!
Emily Miller says
I hope you all enjoy it, Alex! Happy Birthday to your daughter!
Harriet says
I LOVE cherry cobbler and this vegan version was absolutely delicious. Thank you for this recipe!
Emily Miller says
I'm glad to hear your enjoyed it, Harriet. Thank you for your review!
Sara says
Enjoyed this for dessert last night and it was a success! Was quick, easy and decadent; definitely, a new favorite recipe!
Emily Miller says
Thank you so much for your review, Sara! I'm thrilled to hear that you enjoyed this!
Charah says
I love this recipe, I'll add it to my menu list!
Emily Miller says
I'm glad to hear it, Charah. Happy baking!
Heather says
Delicious summer cobbler for my vegan friends, such bright flavors! Thank you!
Emily Miller says
Thanks so much, Heather, I appreciate it!
Emily Miller says
It's the time of year to make a cherry cobbler! I hope you enjoy this recipe as much as we have. Let me know in the comments!