Fresh Blackberries Are Irresistible Right From The Brambles Or Off The Farmers' Market Counter, But Bubbly Warm With A Vegan Crust Makes These Nutrient-Dense Recipes Even More Of A Swoon-Worthy Treat.

Fresh blackberries are irresistible right from the brambles or off the farmers' market counter, but bubbly warm with a vegan crust makes these nutrient-dense recipes even more of a swoon-worthy treat. Best yet, this vegan dessert recipe can be made with any sweet ripe berry in season.
Fresh blackberries are irresistible right from the brambles or off the farmers' market counter, but bubbly warm with a vegan crust makes these nutrient-dense recipes even more of a swoon-worthy treat. Best yet, this vegan dessert recipe can be made with any sweet ripe berry in season.

Vegan Blackberry Cobbler

Serves 6

Ingredients:

  • 3 to 4 cups fresh blackberries

  • 1/3 cup sugar, divided

  • 1-1/4 cups white whole wheat flour, divided

  • Juice of 1 orange

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup vegan margarine, chilled, cut into pieces

  • 1/2 cup coconut milk


Directions:

  1. Preheat oven to 400 degrees F.

  2. In a medium saucepan over medium-high heat, cook blackberries, sugar, 2 tablespoons flour, and orange juice.

  3. Transfer berries to an 8-inch baking dish sprayed with cooking spray.

  4. In a medium bowl, whisk together remaining flour, sugar, baking powder, and salt.

  5. Add margarine and use your fingers to rub margarine into flour mixture until it resembles a coarse meal.

  6. Add coconut milk and stir to form a thick, sticky dough.

  7. Drop dough in mounds to cover the blackberries.

  8. Bake for 20 to 25 minutes or until topping is lightly browned and cooked through.

  9. Serve warm with vegan ice cream.


More mouthwatering vegan dessert recipes!

Recommended for you

Comments

Comments on "Vegan Blackberry Cobbler"

Michele July 02, 2013 | 2:59 AM

Diana, yes, the sugar should be divided in half. Cook, stirring occasionally, until the berries soften then transfer to the baking dish.

diana June 28, 2013 | 4:37 PM

How long should one cook the berries on the stove (step 2)? If not a specific time, is there a sign to look for? (e.g. when they bubble? When 1/2 liquefied? Or what?) Anthony Again: I made an assumption that the sugar should just be divided in half (so, 1/6 c in with berries, 1/6 cup whisked in with crust-base/dry ingredients?). It doesn't look like whoever posted this recipe was big on detail, does it? Frustrating... My attempt/experiment (after just eyeballing the berry cookery and doing those haphazard divisions) is in the oven now, so we'll see!

Anthony Again June 13, 2013 | 4:58 PM

AND I JUST REALIZED IT DOESN'T EVEN SAY HOW TO DIVIDE THE ------- SUGAR.

Anthony June 13, 2013 | 4:57 PM

1 1/4 cups of flour minus 2 tbsp for the crust? ---- you. You separate out the measurements for us. You think I'm reading this Web site because I excel at mathematics? MAYBE. BUT I DO NOT.

+ Add Comment


(required - not published)