Vegan Blackberry Cobbler

Ingredients

For the filling:

• 4 cups fresh or frozen blackberries

• ½ cup cane sugar (adjust to taste)

• 2 tbsp cornstarch (or arrowroot powder)

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For the topping:

• 1 cup all-purpose flour (or gluten-free blend if needed)

• ¼ cup cane sugar

• 2 tsp baking powder

• ¼ tsp salt

• ½ cup non-dairy milk (almond, oat, or soy)

• ⅓ cup coconut oil or vegan butter (melted)

Optional: extra sugar + cinnamon to sprinkle on top

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Instructions

1. Prep the berries

   • In a bowl, mix blackberries with sugar, cornstarch, lemon juice, and vanilla. Stir gently until coated.

   • Pour into a greased 9×9 baking dish or deep pie pan.

2. Make the topping

   • In a separate bowl, whisk flour, sugar, baking powder, and salt.

   • Add melted coconut oil (or vegan butter) and non-dairy milk. Stir until a thick batter forms.

3. Assemble

   • Drop spoonfuls of batter evenly over the blackberry mixture (it doesn’t have to cover completely).

   • Sprinkle a little sugar + cinnamon on top for extra crunch.

4. Bake

   • Bake at 375°F (190°C) for 35–40 minutes, until the topping is golden brown and the filling is bubbly.

5. Serve

   • Let cool slightly, then serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream.

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✨ Sweet, tangy, and perfectly cozy — this Vegan Blackberry Cobbler is a crowd-pleasing dessert that’s easy to whip up anytime.