Summertime is the perfect time to enjoy ALL the fresh berries & stone fruit, which makes this Vegan Blackberry Peach Cobbler the ultimate summer dessert! With a mix of juicy ripe peaches and tart blackberries in the filling plus a sweet biscuit dough on top, this vegan cobbler recipe is one you will be baking all season long.
What is a vegan cobbler?
I spent a decent amount of time researching the differences between a cobbler, crisp, and crumble and here's a quick recap of what I found. In the past, a traditional southern cobbler actually used to be baked similar to a pie with the dough layered on the bottom and top.
However, over time the definition of a cobbler has changed. Now when you hear the word cobbler, it's likely going to be a recipe like mine with a fruit filling and sweet biscuit-like dough on top.
This is a bit different than a crisp or crumble which traditionally has a crumbly mixture of butter, flour, and sugar baked on top of fruit. If you've tried my Vegan Nectarine Blueberry Crisp on SGTO, then you've also seen that a crumble topping can be made gluten-free by using a mix of oats and almond flour instead of wheat flour.
Let's be honest, when we're baking vegan nothing is ever entirely "traditional". However, that doesn't mean it doesn't taste *even better* than it's butter and dairy filled counterparts!
This cobbler recipe starts with a simple blackberry peach filling and then I topped it with a dough based off my favorite Vegan Blackberry Scones. It's a delicious, juicy, refined sugar-free, and buttery cobbler without any butter needed!
How to make a blackberry peach cobbler
This recipe is broken into two main parts- the blackberry peach filling and the sweet biscuit topping.
Make the vegan cobbler filling
The first part of this recipe involves mixing the filling ingredients together in an 8*8 baking tray.
It's really important to make sure the arrowroot powder has been mixed in completely and there are no clumps left.
If you're nervous about mixing it directly in the pan, simply add it to a bowl with the lemon juice first and whisk together until the starch has completely dissolved into a cloudy "slurry". Then, add that to the rest of the filling and use your hands to mix everything together.
Make the cobbler biscuit dough
Like my blueberry scone recipe, this vegan peach blackberry cobbler uses frozen & grated coconut oil instead of butter in the dough. Grating in the coconut oil is important because it gives the cobbler dough flaky layers.
Unlike cookie recipes, we always add the dry ingredients to the mixing bowl first when it comes to a scone or biscuit dough. This means adding in the flour, sugar, baking powder, and salt to a bowl and sifting together. Then, grate in the frozen coconut oil.
As a pro tip- I like to scoop out my coconut oil and add it to a freezer-safe bowl for 15-20 minutes before making this recipe. That way, the coconut oil isn't TOO frozen, but it's the perfect texture for grating.
Once the coconut oil is in, I use a pastry cutter to "cut" the coconut oil into the dough. Then, add in the oat milk and continue to mix the dough using a fork or pastry cutter until a shaggy dough forms (see pictures below or the video for reference of what a shaggy dough looks like).
How to assemble vegan cobbler
At this point, the 8*8-inch baking dish should be filled with the sugar-coated fruit and the cobbler dough should be ready. Luckily, assembling a cobbler couldn't be easier!
Simply take chunks of the dough and add them to the top of the fruit filling. There's no magic formula for how many chunks you need, though as you can see I like my cobbler dough in 6 bigger pieces. Honestly, I think 6-10 is the perfect number for this smaller recipe.
After that just add the vegan blackberry cobbler to the oven and bake for 45-50 minutes until the fruit is bubbly and the cobbler dough is browned and cooked through.
Once the cobbler is baked, serve as is or with a giant scoop of vegan vanilla ice cream on top of this vegan peach cobbler!
FAQ & Substitutions:
You bet! If using frozen fruit, I would add the fruit to a colander and run it under water to thaw them and get rid of the extra moisture/water that comes from frozen fruit. Otherwise, your cobbler filling may end up a little too soupy.
I personally haven't tried this recipe with canned fruit, but I would imagine it would work just as well (but the fruit may break down more as canned fruit tends to be softer than fresh).
Honestly, I would not recommend it. Cobblers are truly best 15 minutes after they're out of the oven.
Since most of the time for this recipe is spent with the cobbler in the oven, I pop it in right as I'm about to serve dinner and it's usually ready to eat right when we are starting to get a second wind for dessert.
Leftovers can be stored in a closed container in the fridge for 2 days or in the freezer for up to 1 month.
I find the cobbler tends to get too soggy after 2 days in the fridge as the dough will absorb more moisture from the fruit. For this reason, I actually always store my leftovers in the freezer and reheat for about 60-90 seconds in the microwave before eating.
Of course! Sub blackberries for blueberries, raspberries, blueberries, or any berry variety! I've also subbed peaches for nectarines and apricots in this recipe and they are just as amazing.
So excited for you all to try the very first cobbler recipe to make it to SGTO! I live for fruit-filled vegan cobblers and crisps in the summer and I know this Vegan Blackberry Peach Cobbler is bound to be a favorite. Enjoy!
More vegan fruit-filled summer desserts you will love:
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Vegan Blackberry Peach Cobbler
- Before starting this recipe make sure to place the coconut oil in the freezer for at least 15-20 minutes so it is frozen and preheat the oven to 375F.
- First prepare the fruit filling. Add the slices peaches and blackberries to an 8*8 baking dish and top with the maple sugar, lemon juice, and arrowroot powder. Mix together until the arrowroot is completely dissolved and the mixture is evenly coating the fruit slices. Set aside the pan and make the cobbler topping.
- Add the all-purpose flour, maple sugar, baking powder, and salt to a large mixing bowl and sift together. Then, take the frozen coconut oil from the freezer and grate it into the bowl of dry ingredients. It's okay if large chunks fall off. Use a pastry cutter or a fork to "cut" the coconut oil into the dry ingredients until crumbly.
- Next, add in the oat milk and vanilla bean paste. Use the same pastry cutter or fork to cut the milk into the bowl until a shaggy dough forms. The dough should be moist, but not be fully together and should have chunks or pieces of coconut oil throughout.
- Take the cobbler dough and break it into 6-10 pieces and arrange the chunks of dough on top of the fruit filling. Then, add the cobbler to the oven and bake for 45-50 minutes until the fruit filling is bubbling and the topping has browned and cooked through.
- Remove the cobbler from the oven and let sit about 15 minutes before serving so the filling can firm up. Then, serve as is or top with a big scoop of vanilla ice cream. Enjoy!
- Leftovers can be stored in a closed container in the fridge for 2 days or in the freezer up to 1 month. I find the cobbler tends to get too soggy after 2 days in the fridge as the dough will absorb more moisture from the fruit. For this reason, I actually always store my leftovers in the freezer and reheat for about 60-90 seconds in the microwave before eating.
- Peaches can be subbed for any stone fruit 1:1 (like apricots or nectarines)
- Blackberries can be subbed for any berry 1:1 (like blueberries or raspberries)