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Baked cornmeal biscuit topped berry cobbler in cast iron skillet

Cornmeal Biscuit Topped Berry Cobbler

Megan Calipari
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.
Course Dessert
Cuisine American
Servings 8 Servings


  • 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
  • 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
  • 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.
Keyword Vegan Berry Cobbler