There’s something magical about a warm cobbler fresh out of the oven. Juicy cherries and mixed berries bubble together under a golden, tender biscuit topping—comfort food at its finest. The best part? This Vegan Cherry Berry Cobbler is made with wholesome, plant-based ingredients and zero dairy or eggs, so everyone at the table can enjoy it guilt-free.
Whether you’re serving it for a cozy weeknight treat, a holiday dessert, or a backyard summer get-together, this cobbler is sure to impress. Pair it with a scoop of dairy-free vanilla “nice” cream or a dollop of coconut whipped cream, and you’ll have a dessert that tastes indulgent but is secretly nourishing.
Why You’ll Love This Cobbler
- 🌱 100% plant-based – no dairy, no eggs, and no refined oils.
- 🍒 Bursting with fruit flavor – cherries and berries bake down into a jammy, sweet-tart filling.
- 🥣 Easy to make – just 10 minutes of prep and into the oven it goes.
- 💚 Wholesome ingredients – whole grains, natural sweeteners, and fresh fruit.
Perfect Plant-Based Cobbler for Potluck or Party
This Vegan Cherry Berry Cobbler is proof that comfort food doesn’t need butter, cream, or refined sugar to taste decadent. It’s fruity, gooey, perfectly sweet, and topped with a soft, cake-like crust that soaks up all the berry goodness.
Bring it to your next potluck, family dinner, or holiday gathering—it’s a dessert that always disappears fast. And since it’s made with simple, plant-based ingredients, you’ll feel good about going back for seconds.
Other whole food plant-based recipes you might like:
- Easy Vegan Gingerbread Cookies
- 5 Minute Vegan Chocolate Hummus (5 Ingredient & Oil Free)
- Easy Vegan Pumpkin Pie (oil free, WFPB, gluten free)
- Healthy Vegan Carrot Cake
- Healthy Vegan Dark Chocolate Chip Cookies
Cherry Berry Cobbler
Ingredients
Fruit Filling
- 3 cups pitted cherries fresh or frozen
- 3 cups blueberries, strawberries, or raspberries fresh or frozen
- 2 tablespoons cornstarch
- 2 tablespoons pure maple syrup
- 1 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Cobbler Topping
- 1 cup white whole wheat flour or gluten free flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 350℉ degrees.
- In a large bowl, combine the cherries and berries. If using frozen, there’s no need to thaw. Add the cornstarch, maple syrup, lemon juice, vanilla extract, and lemon zest, and toss to coat.
- Transfer the filling to a 9×13-inch baking dish, spreading it out in an even layer.
- To make the cobbler topping, whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Pour in the non-dairy milk and maple syrup, stirring until just combined. It should have the consistency of pancake batter, and it’s perfectly fine if a few lumps remain.
- Spoon the batter on top of the fruit in random dollops, spacing them out more or less evenly across the pan.
- Bake for 45 – 50 minutes, until bubbly around the edges and golden brown on top. Let cool for at least 10 minutes before serving warm.
Notes
Nutrition
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This looks good, but I don’t consider cornstarch to be a healthy ingredient. You can use 2 tablespoons of tapioca/cassava flour to get the same thickening result with a much healthier ingredient. I use tapioca/cassava flour in my fruit pies and sauces with wonderful results.
Cornstarch Is Fine to Use:
In small amounts (like 1–2 tablespoons to thicken a large pot of soup or sauce)
As part of a whole food plant-based (WFPB) diet that’s otherwise full of fiber-rich veggies, legumes, and whole grains
For occasional recipes where the texture or consistency really benefits from it
I think this sounds quite delicious. Before I saw the tapioca/cassava substitute suggestion, my question was going to be (1) would arrowroot work for this recipe? It’s my usual thickener so I have a huge bag of it, (but I’m beginner level at baking. 🙂 (2) Also, any needed tips for making a slightly smaller amount? My pan is 8×8 (just for 2 elderly seniors). Thank you; I’m looing forward to making this, as I love, love both cherries and berries!
You can cut back on the fruit to make a smaller amount or you can make the whole dish and refrigerate the leftovers for up to 4 days.
Sunny, if you click on the “Print Recipe” button at the beginning of the recipe, it will bring up a print screen where you can adjust both the size of the print and the size of the recipe, either up or down.
Also, for those considering arrowroot, you should be able to substitute it 1:1 vs cornstarch. Actually, arrowroot is a good thickener for berry cobbler because it creates a clear, glossy, and smooth filling, which is ideal for fruit desserts. It’s a great alternative to cornstarch for those avoiding grains, can withstand high-temperature cooking, and is suitable for paleo, vegan, and gluten-free diets. You should mix the arrowroot with a little liquid to form a slurry before adding it to the fruit, as it can clump if added directly. It’s also best used with non-dairy liquids.