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two white plates with cobbler on them

Vegan Peach Blackberry Cobbler

Megan Calipari
This Vegan Peach Blackberry Cobbler is full of summer fruit and is topped with a simple biscuit topping. This is the perfect summertime dessert for a crowd.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American


  • Measuring Cups and Spoons
  • Mixing Bowl
  • Cast Iron Skillet


For the Fruit

  • 5 Ripe Peaches, pits removed and sliced into 1/4 inch slices
  • 1 6oz Container of Blackberries this is about 1 1/2 cups of berries
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Cornstarch

For the Biscuit Topping

  • 2 Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3 Tbsp Granulated Sugar
  • 1/2 tsp Kosher Salt 1/4 tsp if using fine grain salt
  • 8 Tbsp Non Dairy Butter, cut into 1/4 inch cubes
  • 1/2 Cup Milk
  • 1 tsp Lemon Juice
  • Turbinado Sugar for Sprinkling on Top Optional


  • Preheat oven to 350* F. Lightly grease a 9-10 inch cast iron skillet with non dairy butter or coconut oil.
  • Add the peaches, blackberries, sugar and cornstarch directly into the skillet. Toss to combine and set aside.

For the Biscuit Topping

  • in a small bowl, combine non dairy milk and lemon juice. Set aside.
  • In a bowl, combine flour, sugar, baking powder, baking soda, salt. Stir to combine.
  • Add the cold cubed butter into the dry ingredients and cut the butter in with a pastry cutter, two forks or your hands until its the texture of coarse meal.
  • Add the milk mixture and mix until everything is moist.
  • Put the biscuit mixture all over the top of the fruit, distributing it as evenly as possible.
  • Sprinkle the top with a little turbinado sugar (optional step).
  • Bake in a 350* oven for 60-65 minutes or until the top is brown and the fruit mixture is nice and bubbly.
  • Serve warm or room temp.
Keyword vegan blackbery cobbler, vegan fruit cobbler, vegan peach cobbler