Is there anything more summery than blackberries and lemons? I seriously don’t think so. This simple vegan blackberry lemon cobbler features tons of juicy blackberries. Toss with sugar and fresh lemon juice. Then topped with my favorite type of cobbler topping. It is somewhere between a dumpling and a biscuit. It has lemon zest that is dropped on top of the perfect berries and sprinkled with demerara sugar to give it a crunch. The blackberries get juicy and make their own sauce, while the cobbler topping becomes fluffy on the inside and crisp on the outside. I’m not sure there is anything better.
Well, maybe serving it warm with some vegan vanilla ice cream! Blackberries are one of my favorite fruits, but they are generally super tart when they aren’t in season. So summer is the best time to take advantage of the glory that is the blackberry! This is a really great option for summer dinners outside. You can serve it cool, or reheat portions when you are ready to serve.
Let me also mention, if this seems intimidating because you aren’t a baker, or have never made cobbler, this is THE easiest dessert. I don’t think you can mess this up. You toss blackberries with corn starch, sugar and lemon juice. Pour them into a baking dish. Mix up a one bowl cobbler topping. Add scoops of the batter on top of the berries. Sprinkle with sugar and bake. That’s it. I don’t think it could get any easier.
My mom used to make cobblers all the time in the summer. Peaches, all kinds of berries. I would get to freaking excited for cobbler days. This is a bit fancier than my childhood, but the look of pure joy on my daughter’s face when she tried it was exactly the same. Vegan blackberry lemon cobbler FTW!
Juicy blackberry lemon filling, soft on the inside crunchy on the outside lemony cobbler topping.
- 5 Cups Blackberries*
- 1/2 Cup + 3 Tbsps. Organic cane sugar, divided
- 1 Tablespoon Corn starch
- 1 Tablespoon Fresh lemon juice
- 1 1/2 Cups All purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/4 Cup Vegan butter, cold
- 3/4 Cup Non dairy milk, I used soy milk
- 2 teaspoons Lemon zest
- Demerara sugar for topping
In a large mixing bowl, add the blackberries, then sprinkle with the 1/2 cup of sugar, and the corn starch. Drizzle with the lemon juice. Then toss to coat the berries. Let sit for 10-15 minutes while you make the cobbler topping.
Now in a large mixing bowl, sift the flour, then add the remaining 3 tablespoons of sugar, the baking powder and the salt. Stir to combine.
Then break the cold vegan butter up into small pieces with your fingers and drop the little pieces into the flour mixture. Now, work the butter into the flour either using your fingers or a fork. Pinching and rubbing until the mixture resembles coarse sand and the butter is evenly distributed.
Next, pour the non-dairy milk into the mixture and stir until fully combined. The mixture will be more liquidy than biscuit dough.
Now, fold in the lemon zest.
Preheat the oven to 375 degrees(F).
Once the berries have been sitting for 10-15 minutes, grease a 9 inch baking dish. Then pour the berries into the dish.
Next, I like to use an ice cream scoop, scoop dollops of the batter on top of the berries. Sprinkle the top with the demerara sugar.
Bake for 45-55 minutes or until the top is golden brown.
Serve warm with vegan ice cream or cooled with any toppings you want.
*I use fresh berries, but you can use frozen. I recommend defrosting them first, then proceeding with the recipe as written.