Vegan Blueberry Cobbler With Blackberries

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Summertime and the living is easy, especially when you have a delicious Vegan Blueberry Cobbler with Blackberries recipe that is as easy as this delicious dessert. So go ahead and impress your friends and family with this summery showstopper.

Two bowls of vegan blueberry cobbler, one close up with a spoon in it with a side of vegan ice cream.

This easy-to-make vegan blueberry blackberry cobbler is terrific by itself or with vegan ice cream on top. It's a special summertime treat that's one of the best ways to enjoy fresh berries!

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What Is Cobbler?
Ingredients
Substitutions
Variations
How to Make Vegan Blueberry Cobbler With Blackberries
Expert Tips
How to Serve Vegan Blueberry Cobbler with Blackberries
Storage
Recipe FAQs
Related Recipes
Recipe
Comments

This vegan cobbler is the perfect summer dessert for any gathering. It will be a hit with everyone, and for good reason.

This easy treat is one of my favorite summer desserts, especially during July, when juicy blueberries and blackberries are in season. For another simple dessert, try my gluten-free vegan strawberry rhubarb crisp or Vegan Blueberry Popsicles.

The buttery biscuit topping is the perfect complement to the juicy blueberries and blackberries. It is made with a mix of gluten-free oats, einkorn flour, and almond flour, so it's a little healthier and has more fiber than the typical cobbler made with white flour.

Are you craving more cobbler with summer fruit? Try this Vegan Cherry Cobbler. If you're in the mood for chocolate, try this Vegan Chocolate Peanut Butter Skillet Cookie.

What Is Cobbler?

Perhaps you are wondering the difference between a cobbler, a crisp, and a crumble?

Cobblers are fruit desserts with a sweetened biscuit topping that resembles cobblestones once baked.
Crisps usually have oats in the streusel topping; crumbles do not.

Thank you so much for this recipe, it was exactly what I was looking for! I used blackberries for mine, and it came out perfect. The oats give the batter a really nice bite.

- VB

Ingredients

Here are a few notes about the ingredients to make this vegan blueberry cobbler without cornmeal. For substitutions, check further below.

Coconut sugar or Organic cane sugar - The amount of sugar you use will depend on the sweetness of the berries; if they are tart, you may want to add more sugar. If you can, try to taste your berries before you buy them to see if you can get the best flavor. I originally made this recipe with coconut sugar, but most of the time I use organic cane sugar, which is also vegan.
Arrowroot powder - this thickens the fruit mixture and helps avoid a runny cobbler.
Blueberries and blackberries - fresh or frozen. If using frozen berries, do not thaw them first.
Fresh lemon juice - don't use concentrate. You only need a little lemon juice for the best results.
Gluten-free rolled oats - also known as old-fashioned oats. We use Bob's Red Mill or Natural Grocers brand.
Einkorn flour - I used organic 100% all-purpose Einkorn flour by Jovial Foods. Did you know that Einkorn is an ancient grain? It has a slightly yellowish tint because it contains lutein, a powerful anti-oxidant. I love the flavor and highly recommend it, it's worth seeking out. It's easy to digest due to its weak gluten. If you use another flour, you may need to add another tablespoon or two of soy milk.
Almond flour - I used super-fine almond flour from Bob's Red Mill. It's made from blanched whole almonds.
Plant-based butter, chilled and cubed. I used Earth Balance Soy Free Buttery Sticks.
Organic soy milk - mix with lemon juice to make vegan buttermilk. Soy milk is the best for this, although other plant-based milk will work.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Almond flour: Use organic, unbleached all-purpose flour or cornmeal.
Arrowroot powder: Substitute organic cornstarch powder or tapioca flour.
Blueberries: Try this recipe with other fresh fruit such as blackberries, mixed berries, peaches, or strawberries and rhubarb; it's easily adaptable.
Einkorn flour: Try organic all-purpose flour or a mix of whole wheat and all-purpose flour.
Soy milk: Substitute with oat milk or cashew milk.
Organic cane sugar or coconut sugar: Substitute with date sugar or light brown sugar.
Plant-based butter - substitute with virgin coconut oil.

Variations

Blueberries and blackberries: try this with other berries such as raspberries, strawberries, or a mix!
Add lemon zest or orange zest for extra flavor. I recommend a teaspoon.
Gluten-free: Try a 1:1 gluten-free flour such as Bob's Red Mill in the blue bag. You can try cornmeal instead of einkorn flour.
Vanilla extract - add a teaspoon of this classic addition!

How to Make Vegan Blueberry Cobbler With Blackberries

This cobbler is easy to make, even if it is your first attempt. It's one of the easiest desserts to make with only a few minutes of prep time.

Rinse and drain the fresh blueberries and blackberries in a colander. If you use frozen berries, you do not need to thaw or rinse them.

Berries combined in a large bowl with coconut sugar, lemon zest, lemon juice, and arrowroot powder.

Step 1: Preheat the oven and lightly oil a deep-dish 9-inch pie dish or deep cast iron skillet. Make the fruit filling: In a large mixing bowl, combine the fruit, sugar, arrowroot powder, lemon juice, cinnamon, nutmeg, and zest. Be sure to scrape the sides of the bowl.

Blueberry fruit mixture placed in the pie dish.

Step 2: Place the blueberry and blackberry mixture in a 9-inch deep-dish pie plate. Add lemon juice to the soy milk before moving on to the next step.

You can see I added a small handful of blackberries to the blueberries. Feel free to go half and half with the berries.

Mixing the dry ingredients for the cobbler toping a large mixing bowl

Step 3: Make the biscuit dough topping: In a medium mixing bowl, combine the rolled oats, flour, sugar, baking powder, and sea salt.

Adding cubed butter and incorporating in the biscuit topping mix to make the topping for the vegan blueberry cobbler.

Step 4: Add the cubed vegan butter to the dry dough mixture and mix it with your fingers or a fork into the dry ingredients, breaking the butter between your fingers.

Adding coconut milk to the cobbler topping in a large mixing bowl.

Step 5: Next, add the soy milk with lemon juice and gently combine until mixed.

Unbaked vegan blueberry cobbler in a pie dish before baking.

Step 6: Put the topping on the blueberry and blackberry mixture. Taking a large spoon, place the topping in dollops on top of the berries in the pie dish.

Baked vegan blueberry cobbler in a pie dish.

Step 7: Place your pie plate on a sheet pan to catch any overflow from the bubbling berries and bake until golden brown on top. Remove from the oven and let the cobbler cool slightly before serving. Top with dairy-free ice cream or coconut whipped cream if desired!

The blueberry and blackberry cobbler is ready when the fruit filling is bubbling and the biscuit topping is golden brown. You now have the perfect summer dessert!

Expert Tips

You can adjust the amount of sugar and lemon juice to your taste, depending on the fruit you use and its sweetness.
Add a little more arrowroot flour or cornstarch if you use frozen fruit, approximately half a tablespoon.

Two servings of vegan blueberry cobbler in bowls with whipped coconut cream.

How to Serve Vegan Blueberry Cobbler with Blackberries

This easy vegan blueberry cobbler with blackberries is delicious all by itself or with non-dairy vanilla ice cream.
The leftover cobbler is great at room temperature or warmed the next day for breakfast! You can reheat it in the oven at 350°F until it is warmed through.
You can top it with more fresh berries and coconut whipped cream.

Storage

After the cobbler cools, refrigerate it in an airtight container for 4 to 5 days or keep it in the baking dish, covered loosely with plastic wrap or foil.

It makes a tasty breakfast the next day; leave it on the counter to warm up for about half an hour.

Store any leftover cobbler at room temperature for up to 2 days.

Recipe FAQs

Can I use frozen blueberries and blackberries to make this vegan blueberry cobbler?

Yes. Use them straight from the freezer after you have measured and prepared the rest of the ingredients. Add another tablespoon of arrowroot powder or cornstarch to the berries; because of the extra liquid, you may need to bake the cobbler for slightly longer.

Can I use other berries or fruit to make this vegan cobbler?

Yes, you can use raspberries, strawberries, a mix of strawberries and rhubarb, or blackberries and peaches.

Can I make this vegan berry cobbler for a crowd?

Yes! To make this vegan berry cobbler for a crowd, double the recipe and bake it in a 9-inch x 13-inch pan for 45-60 minutes or until the fruit bubbles and the biscuit topping turns golden brown.

Can I bake individual vegan blueberry and blackberry cobblers?

Yes, you can make individual vegan berry cobblers by baking in many oven-safe ramekins instead. The bake time would depend on the amount of berries and biscuit topping in each ramekin. Place the ramekins on a large, rimmed baking sheet until the berries bubble and the biscuit topping is golden brown. I find baking easier in a large dish and serving in individual ramekins.

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!