Cherry Berry Cobbler

vegan, whole food plant-based, easy, healthy, oil-free

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 Time10

Cook Time50

Total Time1

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 9x13-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