Blackberry Cobbler

Blackberry Cobbler

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Adjust Servings:
12 ounces Blackberries
0.25 cup Sugar
1 Tablespoon Cornstarch
1, zest & juice Lemon
0.5 cup, melted (I use vegan butter) Butter
1 cup Sugar
1 teaspoon Pure Vanilla Extract
1 Tablespoon (I use unsweetened almond milk) Milk
1.5 cups All-Purpose Flour
1 teaspoon Baking Powder
0.5 teaspoon Sea Salt

Blackberry Cobbler

  • Serves 6
  • Easy


  • Dough



Sweet, tart and fully vegan blackberry cobbler.

This berry dessert has a layer of fruit on the bottom, as well as a layer of dough is scattered on top.
It is baked until the top is lightly golden brown, the fruit is cooked and its juices are bubbling.

No shade to the traditional peach cobbler but this blackberry cobbler ticks all of my flavor and texture goals!

Although I am a chocolate lover, I will almost always choose a berry dessert first!

I love the fresh burst of that berry flavor with the sweet and crunchy top dough layer.

It is the perfect combination of sweet and tart with a hint of lemon.

Food science magic happens while this cobbler is in the oven.

With the help of cornstarch, the blackberries’s juices thicken during the bake time which results in a jam like consistency.

Don’t skip out on both the lemon zest and the juice, it takes the brightness to another level.

The dough comes together quickly and just uses 7 ingredients.

It is similar to a cookie dough that results in a slightly crumbly and crunchy outcome.

Yes, you can certainly serve your cobbler with whipped (coconut) cream or ice cream but this blackberry cobbler does not need it.

It is fully satisfying on its own!

Blackberries are visually stunning and while they bake in the oven, some slightly burst and turn a beautiful red-pink color which I love.

I chose this berry for it’s look and flavor but you can also use raspberries, blueberries, strawberries or even cherries!

We are keeping things vegan by using non-dairy almond milk and vegan butter.







Quick Prep

First, preheat your oven to 350°F and lightly grease your baking dish with (vegan) butter.

Wash and dry the blackberries and lemon.

Get all of your ingredients out and ready.


Make The Fruit Filling

Add the blackberries to a bowl along with 1/4 cup of sugar, 1 Tablespoon of cornstarch and the zest and juice of 1 lemon.

Mix to combine with a spoon then set aside.


Mix Wet Ingredients

Whisk together 1/2 cup of melted (vegan) butter, 1 cup of sugar, 1 teaspoon of vanilla extract and 1 Tablespoon of unsweetened non-dairy milk in a large bowl then set aside.


Mix Dry Ingredients

In another bowl, whisk together 1 + 1/2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon of sea salt.


Add Dry to Wet Ingredients

Add the dry mix to your wet then use a large spoon or spatula to combine.

The dough will be thick, similar to cookie dough.


Assemble and Bake

Add the blackberry mix to the bottom of your baking dish then spoon over the dough, leaving some of the blackberries exposed for a rustic look.

Bake in your preheated oven for 30-35 minutes or until lightly golden on top and bubbling.


Serve Warm

Remove from the oven and allow to cool for 5-10 minutes before serving.

You can serve this cobbler with whipped cream or ice cream but I love it as is.

Store any leftovers in an air-tight container at room temperature for 2 days or in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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