Vegan Cherry Berry Cobbler

Name: Cherry Berry Cobbler
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 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; 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

Hannah Kaminsky

8 months ago

vegan cherry berry cobbler no refined sugar, WFPB, whole food plant-based, oil-free, whole grain, healthy, frozen fruit, holiday dessert, fall treat

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:

Cherry Berry Cobbler

There’s something undeniably joyful about a bubbling fruit cobbler, especially when it’s packed with the vibrant colors and flavors of ripe cherries and berries. Don’t worry if summer has passed you by; frozen fruit is every bit as resplendent. This version is wholesome and cozy, the kind of sweet indulgence you can let yourself sink into like a plush pillow, using just a touch of maple syrup to let the natural sweetness of the fruit shine. A hint of lemon and vanilla lifts the filling, while the tender, golden topping comes together in minutes with pantry staples.

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 227kcal

Author Hannah Kaminsky

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

Serving suggestion: Pair with a scoop of banana “nice” cream to really put this dessert over the top! If you have leftovers the following morning, add a spoonful of vegan yogurt for breakfast.

Notes: Leftovers can be stored in the refrigerator for up to 4 days, though the cobbler topping will continue to soften over time. Warm individual portions in the microwave for 1 – 2 minutes or oven set to 350℉ degrees for 5 – 10 minutes.

Any combination of fresh or frozen fruits will work just as well, so don’t be afraid to experiment! Everything from a tropical combination of mangos, pineapples, and coconut to the autumnal bounty of apples, pears, and persimmons; cobbler will never miss the mark.

Nutrition

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