Southern Vegan Blackberry Cobbler
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 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Keyword: Easy, Summer
Servings: 9
Calories: 228kcal
Author: Crystal Yentzen
- 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
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!
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.
Calories: 228kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 82mg | Potassium: 79mg | Fiber: 2g | Sugar: 24g | Vitamin A: 565IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg