- 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
Sweet, tart and fully vegan blackberry cobbler.
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!
Make The Fruit Filling
Mix Wet Ingredients
Mix Dry Ingredients
Add Dry to Wet Ingredients
Assemble and Bake