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Southern Blackberry Cobbler (Vegan + Easy)

This southern-style Vegan Blackberry Cobbler recipe is simple and easy to make with only 7 ingredients for a deliciously healthy snack or dessert everyone will love!

top down view of plated vegan blackberry cobbler in a bowl with scoop of ice cream.

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 ever!

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!

What Is A Cobbler?

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 the top.

According to Wikipedia, this technique is widely used in the American South, and the result is a perfectly moist style of cake with plump, juicy fruit speckled throughout.

So without further ado, let’s make something wonderful!

top down view of ingredients used to make southern-style vegan blackberry cobbler recipe.

Blackberry Cobbler Ingredients

First, a few notes about the main ingredients:

  • Flour – Here, I used unbleached all-purpose flour. I’ve also tested this with spelt flour, which turned out great. This is a pretty forgiving recipe so you can use just about any flour. I don’t recommend coconut flour (it’s tricky in vegan baking). If using self-rising flour, you can omit the baking powder from the recipe.
  • Sugar – I opted for coconut sugar, but any sugar will do. Use your favorite or whatever you have on hand.
  • Vegan butter – I used my favorite Miyoko’s plant-based butter. Alternatively, coconut oil can be used in its liquid state (be sure to warm the milk before combining, or the oil will harden). And if you prefer no oil or butter, opt for using unsweetened applesauce.
  • Blackberries – The 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.
  • Non-dairy milk – Use your favorite, preferably unsweetened plain or vanilla flavored.
side by side photos showing the process of making blackberry cobbler.
top down view of southern blackberry cobbler ready for the oven.

How To Make Vegan Blackberry Cobbler

Making a blackberry cobbler is as easy as 1 – 2 – 3!

  1. Combine the flour, sugar, baking powder, cinnamon, plant milk, and oil or vegan butter and mix well.
  2. Pour the cobbler batter into the baking dish and top with plenty of blackberries, making sure to push them into the batter.
  3. Bake for 40 – 45 minutes.

And there you have it, simple as can be!

This blackberry cobbler is straightforward and ready in under an hour to enjoy and share with friends and family!

Top Tips

  • Be sure to push the berries into the batter. The batter bakes up puffy and cakelike, and pushing the berries towards the bottom of the dish will ensure you will have a warm and juicy berry in every bite.
  • Bake a little longer for a crispy cobbler crust. Add another 10 minutes or so for a browner and crispier crust and tender inside.
  • Use a round or square dish. Both of these shapes will work, preferably with an 8 or 9-inch baking dish.

top down view of freshly made southern blackberry cobbler.

Serve it with a scoop of vanilla non-dairy ice cream, and it’s a perfect way to enjoy the season’s abundance of blackberries!


Can I use different fruits? Absolutely. You can substitute blueberries, raspberries, diced strawberries, or cherries for the blackberries.

Can I make this recipe gluten-free? Yes, you can easily make this cobbler gluten-free by using a good gluten-free flour blend.

Can I make this blackberry cobbler butter and oil-free? Yes, using unsweetened applesauce in place of butter or oil is a healthy and easy way to make a low-fat cobbler without sacrificing anything.

top down view of plated vegan blackberry cobbler in a bowl with scoop of ice cream.

More Healthy Desserts!

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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

With only 7 ingredients this flavorful vegan blackberry cobbler is a great way to use up the season’s abundance of blackberries.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Dessert
  • Method: bake
  • Cuisine: Southern, Vegan


  • 1 cup flour
  • 1/2 cup sugar
  • 1 heaped teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 cup unsweetened vanilla plant milk, warmed if using coconut oil
  • 1/3 cup coconut oil or vegan butter/margarine, warmed to liquid state
  • 23 cups (about 12oz.) blackberries, fresh or frozen


Preheat oven to 350 degrees F.

Batter: In a medium bowl, whisk together the 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.

Assemble: Pour batter into an 8-inch baking dish. Drop blackberries into the batter, distributing evenly all over. 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 halfway through baking time.

Bake: Place in oven on the middle rack and bake for 40 – 45 minutes. Let cool a few minutes and serve.

Serve: Pair 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!)

Serves 6

Store: Leftovers can be stored in the refrigerator for up to 5 days. Warm serving portions in the microwave or oven set to 350 for 10 – 15 minutes.


Oil-free: Use unsweetened applesauce in place of butter or oil.

Berries: 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.

Oil: Feel free to use olive oil or any other neutral oil in place of coconut oil.

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  1. We love blackberries and this recipe did not disappoint! Thanks for the great recipe, it’s a keeper!

  2. Recipe was fantastic!
    I would suggest fresh blackberries over frozen however for aesthetics.
    I used frozen and it created water holes in the cake… but came out just as tasty!

    1. Helen Gwyther says:

      Is this recipe gluten-free as well as vegan?

  3. Cleone Murphy says:

    If using the applesauce instead of the oil, what would be the difference in calories? Thank you!! I have made this recipe with blueberries. It is fantastic.

    1. Julie | The Simple Veganista says:

      Great question, Cleone! It will yield 143 calories and 1.6 grams of fat. That’s a great way to make it healthy. The blueberries sound wonderful too. Thanks for sharing!

  4. With our recent peach picking haul I swapped out the blackberry for diced up peaches. Also subbed applesauce for the oil. The cobbler came out amazing! Thank you for sharing.

  5. This was so easy and delicious! Thank you for another great recipe! xo

  6. Hello Julie,
    First, thank you for all the wonderful recipes, you’ve been a great inspiration.

    Second, in Lebanon where I’m from, blackberries are rare to find and when found, are quiet expensive. Is there any other berry i can use that could taste as good?


    1. Julie | The Simple Veganista says:

      Yes, you can use blueberries, raspberries, cherries, etc. So glad you’re enjoying the recipes!

  7. Is it 1/3 cup measured of coconut oil before turning to liquid state or 1/3 cup of liquefied coconut oil?
    Looks yummy and we have bazillions of free Blackberries up here in the Pac. NW !
    Thanks in advance!

    1. Julie | The Simple Veganista says:

      I’d say either way would be fine, but mine was in liquid state when I measured because of the temps around here. I would guess even if you measured the coconut oil in solid state it would be enough oil once it became liquified (the recipe could handle giving or taking of oil).

      How amazing must that be to have all those blackberries! Enjoy all the blackberries and the cobbler! Cheers :)

  8. To me, this is just one of those recipes that proves that good food doesn’t need to be complicated! Seriously, this cobbler may require minimal effort and few ingredients,but it looks absolutely high-class, nevertheless. So thank you for sharing this beauty of a dessert/snack with us :)

    1. Julie | The Simple Veganista says:

      Thank you so much for lovely comment! And you are so welcome, it’s my pleasure! Cheers :)

  9. Hello there, I am a first timer here. I too eat plant based food, and use processed food only rarely. Never baked a cobbler before, your dish definitely drew my attention. Thanks for sharing.

    1. Julie | The Simple Veganista says:

      Welcome to my little space on the web. It’s so easy and I know you’ll love it. You can switch of the fruit too. xoxo

  10. Never made Cobbler before. I really love to make my own nut milk. Never tried out cashew one. Such a nice recipe. xoxo Janine

    1. Julie | The Simple Veganista says:

      Thank you Janine, it’s delicious and I hope you give one a try sometime. I’ve yet to make my own nut milk, it’s def on my to-do list. Cheers xo

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