Southern Vegan Blackberry Cobbler

5 from 4 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Easy, Summer

Servings:

Calories: 228kcal

Author: Crystal Yentzen

Ingredients

2 ½ cups blackberries fresh or frozen
1 cup self-rising flour see notes if using all purpose flour
1 cup sugar divided
1 cup unsweetened almond milk or non-dairy milk
2 teaspoon corn starch
¼ teaspoon cinnamon optional
½ cup vegan butter
3 tablespoon water divided

Instructions

Mix flour, ¾ cup of sugar, and cinnamon together in a medium size bowl. Add in almond milk and stir until well combined. Set aside.
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 ¼ 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.
Melt the butter and pour into the bottom of an 8x8 baking dish or a pie plate.
Pour the batter on top of butter. Do not Stir.
Pour the berry mixture on top of batter. Do not stir that either.
Bake at 350° degrees for an hour. Remove from the oven and allow it to cool for 10-15 minutes.
Enjoy the cobbler warm with a scoop of non-dairy ice cream or whipped cream. It's also delicious cold!
Happy Eating!

Notes

All purpose flour can be substituted for self-rising. If you do so, whisk 1 ½ teaspoon of baking powder and ½ teaspoon of salt in your flour.

Store the leftovers in the refrigerator for up to 3 days.

Nutrition