This Vegan Berry Cobbler is full of fresh summer berries and topped with dairy free cornmeal biscuits. This is the perfect easy and delicious summer dessert.
This is it- The recipe that I developed the Fluffy Cornmeal Biscuits for. Berry season is just beginning and that means lots of berries on sale at the supermarket. Which is the perfect excuse to make a cobbler. Especially this Vegan Berry Cobbler.
I have always loved cobbler. In my opinion, its WAY better than pie. I much prefer the ratio of crust to filling in a cobbler. And I love a biscuit topping. It gets a nice crisp crust but stays light and tender on the inside. And this Cornmeal Biscuit topping is so nice. The flavor of the cornmeal really comes through and works so well with the berries.
Ingredients and substitutions for making Vegan Berry Cobbler
I kept this Vegan Berry Cobbler recipe super simple so the flavor of the summer berries would be the star of the show. So you don't need much to make this delicious cobbler.
For the filling you need:
Blueberries: If you cant find good fresh blueberries, frozen will work here. My favorite brand of frozen blueberries is Wymans.
Blackberries: Please wait for fresh blackberries. I have not had good luck with frozen blackberries- the flavor just isn't there. So wait for some nice fresh blackberries to make this Vegan Berry Cobbler.
Granulated Sugar: For a little sweetness.
Cornstarch: To thicken the juices. You can substitute all purpose flour if you don't have cornstarch.
Salt: Salt brings out and balances the flavors.
Vanilla: Because I put vanilla in literally every single baked good.
And for the cornmeal biscuit topping you will need:
Flour: Regular old all purpose.
Cornmeal: Be sure to purchase cornmeal and NOT corn grits or polenta. They will be too coarse and the biscuit topping will stay crunchy which we don't want.
Leaveners: I use a combo of baking powder and baking soda to help the biscuits get nice and fluffy.
Sugar: To promote browning and to help tenderize the biscuit topping.
Salt: For balance.
Vegan Butter: I recommend soy-free earth balance buttery sticks for all baking. They taste great and have a nice firm texture- perfect for making biscuits.
Plant Milk: To keep the biscuits and this cobbler dairy free, chose plant milk. I always use So Delicious coconut Milk, but any plain, unsweetened plant milk will work.
Lemon Juice: To help activate the leaveners.
How to make the Cobbler
This Vegan Berry Cobbler is super easy to make. The filling ingredients are placed in the baking dish and tossed together, then set aside.
Then, make the biscuits. Combine the plant milk and lemon juice to make a non dairy buttermilk. Then, set it aside. Next, combine the dry ingredients in a bowl, and cut the butter in.
After that, add the plant milk into the bowl and stir.
Then simply crumble the biscuit mixture on top of the cobbler. No need to toll out the biscuits which keeps this Vegan Berry Cobbler recipe easy and fast.
Now you're ready to bake!
What kind of baking dish to choose for the Vegan Berry Cobbler
I bake this dairy free berry cobbler in a cast iron skillet because its one of my favorite kitchen tools. If you don't have a cast iron skillet- well you should definitely get one. This is the one that I have. They last a lifetime and somehow make all food taste better. But, in the mean time you can make this Vegan Berry Cobbler in a 9x9 square pan.
Looking for More Summer Desserts?
Cornmeal Biscuit Topped Berry Cobbler
- 9 inch cast iron skillet or 9x9 pan
- Mixing Bowl
- Measuring Cups and Spoons
For the Berry Filling
- 2 6oz Containers of Fresh Blackberries About 2 ¾ Cups
- 2 Pint Containers of Fresh Blueberries About 4 Cups
- 6 tablespoon Granulated Sugar
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla
- Pinch Salt
For the Biscuit Topping
- 1 ⅓ Cups All Purpose Flour
- ⅔ Cup Cornmeal NOT polenta or grits
- 2 ¼ tsp Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tsp Granulated Sugar
- 8 tablespoon Cold Plant Based Butter, cut into cubes I used 1 Country Crock Plant Butter Stick
- ⅔ Cup Plant Milk
- 1 teaspoon Lemon Juice
- Preheat oven to 350*
- Into a 9" cast iron skillet or a 9x9 square pan, combine berries, sugar, cornstarch, salt and vanilla. Toss to combine with your hands and set aside.
For the biscuit topping
- Combine plant milk and lemon juice in a small measuring cup. Set aside.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, sugar and salt.
- Add plant butter cubes into the dry ingredients and work the butter into the flours using a pastry cutter, two forks or your hands until the mixture resembles coarse meal.
- Add the plant milk and lemon juice mixture into the dry ingredients and gently fold together until everything is combined.
Assemble the Cobbler
- Evenly distribute the biscuit mixture across the top of the berry mixture.
- Bake in a 350* oven for 60-65 minutes or until the biscuit topping is lightly browned and baked through.
- Let cool and serve.
Let me know how this recipe works for you!