Vegan Blackberry Lemon Cobbler

5 from 3 votes

Juicy blackberry lemon filling, soft on the inside crunchy on the outside lemony cobbler topping.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Servings:

Calories: 345kcal

Author: Lauren Hartmann

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.