Summer is here and blackberries are in peak season, so I thought I’d make a vegan southern blackberry cobbler from scratch and I think it’s the best blackberry cobbler ever!
The Southern Blackberry Cobbler recipe is easy to make and only requires 7 ingredients. It’s not overly sweet allowing the blackberries to shine, and with every bite you’ll find a berry or two along with a hint of warming cinnamon. Sounds delicious, well yes it is!
TYPES OF COBBLERS
Cobblers come in different styles depending on your location. Commonly, in the U.K. and parts of the U.S., they are made with the fruit at the bottom and then covered with a biscuit or batter before baking.
For this cobbler, I’ve used the technique of making a batter, pouring it into the baking dish and dropping the blackberries over top. According to Wikipedia, this technique is widely used in the American South. The result is a perfectly moist style of cake with plump, juicy fruit speckled throughout.
Let’s get to it and make this easy vegan blackberry cobbler!
HOW TO MAKE A SOUTHERN BLACKBERRY COBBLER
First, a few notes about the ingredients:
- I’ve used spelt flour but you can use your favorite flour. If using an all-purpose flour or light spelt flour, your batter and end result with be much lighter looking. Whole spelt flour does cook up a little darker but it also yields the best nutritional profile. If using self-rising flour, you can omit the baking powder from the recipe.
- For the sugar, I mainly use coconut sugar when baking but it can be changed up as well using what sugar you have on hand.
- I’ve used coconut oil, but you can just as easily use vegan butter or margarine in its place. If using coconut oil, be sure to warm the milk before combining or the oil will harden.
- Berries can be fresh or frozen. I wanted this cobbler to be more fruit than batter. Typically this style cobbler recipe calls for 2 cups of fruit, I have used 3 cups here. Feel free to use a little less if you prefer.
- Lastly, feel free to add a bit more cinnamon, at the called for amount it adds just a hint.
Mix your batter, pour into baking dish, top with plenty of blackberries and bake.
And there you have it, easy as can be! It’s an incredibly easy recipe that will be ready in under an hour to enjoy and share with friends and family!
Pair it with a scoop of vanilla non-dairy ice cream and it’s a perfect way to enjoy the seasons abundance of blackberries!
If you try this southern cobbler recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SOUTHERN BLACKBERRY COBBLER (VEGAN + EASY)
With only 7 ingredients this flavorful vegan blackberry cobbler is a great way to use up the season’s abundance of blackberries.
- 1 cup spelt flour
- 1/2 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup unsweetened vanilla cashew or almond milk, warmed if using coconut oil
- 1/3 cup coconut oil or vegan butter/margarine, warmed to liquid state
- 3 cups fresh or frozen blackberries
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, sugar, baking powder and cinnamon. Be sure to warm your milk if using coconut oil before using or it will harden the coconut oil when combined. Add milk and mix well. Add oil/butter, mix well again.
Pour batter into an 8 inch baking dish. Drop blackberries into batter, distributing evenly all over. You may even push down some of the blackberries into the batter, then add more over top. Sprinkle a little pure cane sugar over top if you like. I would refrain from using coconut sugar as it may burn. If you want to add coconut sugar, sprinkle some at least half way through baking time.
Place in oven on the middle rack and bake for 35 – 40 minutes. Let cool a few minutes and serve.
Pairs great with a scoop of non-dairy vanilla ice cream for dessert and a scoop of vanilla non-dairy yogurt for breakfast (yes, this would be a fine way to start your day!)
I really wanted this cobbler to be more fruit than batter. Typically this style cobbler recipe calls for 2 cups of fruit, I have used 3 cups here. Feel free to use a little less if you prefer.
Feel free to use olive oil or any other neutral oil in place of the coconut oil.