Sharing is caring!

Sweet juicy blackberries come together with a thick buttery crust in this southern vegan blackberry cobbler. It’s such a simple recipe that anyone can make. If you love blackberries, give this a try!

My grandmother had a ton of blackberry bushes in her backyard, and would make blackberry cobbler every summer when I was a child. It was one of my favorite desserts, and it still is. The only difference is that now I make a vegan version.

Her recipe is so simple- butter, batter, berries, right on top of one another. And it’s way more moist than a lot of other cobbler recipes I’ve seen. The result is more like a blackberry bread pudding to me. She would say that “you want lots of berries and juice on top because who wants to eat dry old bread.” I agree!

This vegan recipe is pretty much the same as my grandmother’s recipe with just a few simple swaps. And I am so pleased to say that it is just as good! It’s also so easy to make- anyone can do it, and it only requires a few ingredients. So what do you need?

Southern Vegan Blackberry Cobbler Ingredients

To make southern blackberry cobbler, you will need the following ingredients:

•  Blackberries– Fresh is best, but you can use frozen in the off season.
•  Self-rising flour-You can substitute 1 cup of all-purpose flour. Just add 1 1/2 tsp baking powder and 1/2 tsp salt to your flour and mix thoroughly.
• Sugar (divided)- You may choose to use less sugar. Or you can sweeten it with half stevia and half sugar as I do sometimes (when I’m wanting to eat a bit healthier).
• Unsweetened almond milk– Any non-dairy milk will work fine. Just be sure it’s unsweetened and unflavored.
• Corn starch– You can sub arrowroot.
• Cinnamon– optional
• Vegan butter– I used Earth Balance.
• Water

How to Make Southern Blackberry Cobbler

This recipe is so easy. Just remember- butter, batter, berries. They go right on top of each other in an 8×8 baking dish, without stirring. It looks like this before baking-

The step by step instructions are as follows:

1. Mix flour, 3/4 cup of sugar, and cinnamon together in a medium size bowl. Add in almond milk and stir until well combined. Set aside.
2. In a small bowl, stir together 2 teaspoons of cornstarch and 2 tablespoons of water. Set aside. Add the blackberries, the remaining 1 tablespoon of water, and the remaining 1/4 cup of sugar in a small saucepan and bring to a boil. Lower temp to med-low and stir in the cornstarch slurry. Simmer for about 5 minutes or until mixture has thickened slightly. Remove from heat.
3. Melt the butter and pour into the bottom of an 8×8 baking dish or a pie plate.
4. Pour the batter on top of the butter. Do not Stir.
5. Pour the berry mixture on top of the batter. Do not stir that either.
6. Bake at 350° degrees for an hour.

For Serving

Allow to cool for about 10 minutes before digging in to allow the blackberry sauce to thicken- if you can hold out. I can be pretty impatient. 😉

Southern Vegan Blackberry cobbler is so delicious warm with a scoop of non-dairy ice cream or whipped cream on top. But it’s also great right out of the fridge for breakfast- just ask my kids! They always get to it before me.

I hope you give this unfussy, unfancy, but still so DELICIOUS and COMFORTING southern vegan blackberry cobbler a try. Let me know if you do.

Happy Eating!

Crystal