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Home » Recipes » Vegan Desserts » Pies & Tarts » Homemade Mixed Berry Cobbler

Homemade Mixed Berry Cobbler

by Sarah McMinn / Posted: July 2, 2018 / Updated: July 19, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 45 mins

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This mixed berry cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat.
This mixed berry cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat.

This mixed berry cobbler is an easy and delicious dessert to add to your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat. Sweet, tart, and bursting with buttery flavor.

Finished cobbler in a white bowl with ice cream

Disclosure: This post may contain affiliate links.

This post was originally published on July 2, 2018. Last updated on July 1, 2020.

Can you believe it? It's almost the 4th of July.

This year, more than any other has continued to shock me as it flies by. We are now entering the best parts of summer. Hot days, short nights, camping trips, and backyard barbecues. I love it!

And today, I've got just the treat for you.

Along with your pasta salad, potato salad, and grilled tofu, I've got a refreshing and zesty mixed berry cobbler to serve at your 4th of July potlucks. Filled with blackberries, raspberries, blueberries, and strawberries and topped with a sweet cobbler crust, this dessert is one of the best ways to celebrate summer.

Berry Cobbler in a glass casserole dish
Table of Contents show
Recipe Video
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Crisps and Cobblers
Mixed Berry Cobbler

Recipe Video

Ingredients & Substitutions

Good news, friends. Cobblers are one of the easiest desserts to make. It's a matter of macerating the fruit, making a sweet biscuit topping, and baking to golden brown perfection.

Here is everything you need.

  • Mixed Berries -When making any kind of fruit cobbler, I always recommend fresh fruit. However, when fresh berries are not possible, frozen berries can be substituted
  • Granulated Sugar - Check out my guide to vegan sugars and sugar alternatives.
  • Cornstarch
  • Lemon
  • All-Purpose Flour - I have also made this cobbler with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate links)
  • Baking Powder & Soda
  • Salt
  • Vegan Butter - When working with few ingredients, it’s important to use high-quality, non-hydrogenated butter. I suggest using Miyoko’s cultured vegan butter for this recipe. If you can’t find Miyoko’s butter at your local grocery stores, Earth Balance is the best alternative.
  • Non-Dairy Milk - Thick and creamy is best. Soy, cashew, and coconut are the kinds of milk I recommend.

Step-by-Step Instructions

Step One - Macerate the Berries

Macerating berries is a method that involves letting the berries sit in a fine coating of granulated sugar. The process of adding sugar enhances their natural sweetness and flavor as well as creates a thin berry syrup that, when cooked, becomes thick and compote-like. This method is used in most fruit pies, crisps, and cobblers.

To macerate the berries, simply sprinkle sugar and cornstarch over the top. Gently toss to coat and let the berries sit for at least 30 minutes (longer is fine) until the juices have been released into a light berry syrup.

Pour the berries into the casserole dish and set aside.

Mixed berries in a glass bowl with a wooden spoon

Step Two - Make the Drop Biscuit

To make the drop biscuit, combine the flour, sugar, baking powder, baking soda, and salt in a small bowl.

Add the butter in small cubes and mix it in with the dough using your fingers or a pastry cutter until small pea-sized pieces have formed. Add the non-dairy milk and stir together until a stiff dough has formed.

Biscuit dough in a glass mixing bowl

Step Three - Assemble and Bake

Drop pieces of dough over the mixed berries so that it is mostly covered with a large piece of dough. It should resemble a cobbled road.

Did you know?Cobbler gets its name from the drop biscuit topping which is meant to resemble a cobbled road.

Bake the mixed berry cobbler until the berries are bubbling up and the dough is golden brown.

Pro Tip: Make sure to cook your cobbler until the juices are bubbling over. Cornstarch is activated in heat and won’t thicken unless the internal temperature reaches a boiling point.

Vegan Cobbler fresh out of the oven

Serving and Storing

Serving - Let the cobbler sit for at least 20 minutes once out of the oven. This gives the syrup time to cool and thicken into a nice berry compote. Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Enjoy alongside your favorite summer bbq recipes.

Storing - Store leftover cobbler in an airtight container in the refrigerator for up to 2 days.

Tips and Tricks

  1. Fresh berries are always best. However, if you have to use frozen berries, place them in a colander and run them under water to allow excess juices to run off. Pat the berries try before mixing them with the sugar and cornstarch.
  2. For the best biscuit topping, you will want to make sure your dough is fairly dry and crumbly. Add only enough liquid for the dough to come together. If it’s too wet, it will lose its buttery flakiness.
  3. For a gluten-free alternative, use Bob’s Red Mill 1:1 Gluten Free BakingBlend. For a paleo version, substitute Bob’s Paleo Baking Flour Mix, arrowroot or tapioca flour for the cornstarch, and coconut sugar for the granulated sugar.

Frequently Asked Questions

Can I make this recipe in advance?

Why, yes! It can. If you want to prepare this berry cobbler in advance but don’t want soggy biscuits, you can prepare the filling and biscuit separately.

Instead of layering the biscuit over the berries, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. The fruit can be covered and stored in the refrigerator. The topping should be stored in an airtight container at room temperature.

When ready to serve, add the topping to the cooked berries and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.

What kind of berries should I use?

When making any kind of fruit cobbler, you can choose between fresh or frozen. I always prefer fresh fruit. Unlike frozen berries, they don’t contain extra liquid, meaning you get the most delectable filling. More importantly, they have THE BEST flavor and texture.

Since fresh berries aren’t always in season, frozen berries are a great alternative. To use frozen berries, place them in a colander and run them under room temperature water, breaking them up with your fingers. This will allow the excess juices and water to run out. Let the berries sit in the colander for at least 30 minutes so all the water has drained from them. If they are still wet, they will add liquid to your filling. Gently pat the berries dry with a paper towel before mixing them with sugar and cornstarch.

Why won't my filling thicken?

To ensure that the cornstarch properly activates, make sure to cook your cobbler until the juices are bubbling over. Cornstarch is activated in heat and won’t thicken unless the internal temperature reaches a boiling point. Your cobbler filling will continue to set as it cools so let your pie cool completely before serving.


More Vegan Crisps and Cobblers

  • Classic Cherry Cobbler
  • Vegan Peach Cobbler
  • Blackberry Bourbon Crisp
  • Vegan Fruit Tarts
  • Perfect Vegan Apple Pie

Make sure to try out all our vegan pies and tart recipes.

Berry Cobbler in a glass casserole dish

Mixed Berry Cobbler

This mixed berry cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat. 
4.86 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 223kcal
Author: Sarah McMinn

Ingredients

  • 8 cups fresh or frozen mixed berries
  • ½ cup granulated sugar, divided
  • 4 tbsp. cornstarch
  • juice of 1 small lemon
  • 1 ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup vegan butter,
  • ¼ cup non-dairy milk,
US Customary - Metric

Instructions

  • Preheat the oven to 375 F.
  • In a small bowl, combine the berries, ¼ cup granulated sugar, cornstarch, and lemon juice. Stir together and set aside for 30 minutes while making the dough. 
  • In a separate mixing bowl, combine flour, remaining ¼ cup sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time. 
  • Transfer the berry mixture to a 9x13 casserole dish. Drop pieces of dough onto the berry mixer so that it is mostly covered with a large piece of dough. 
  • Bake for 45-60 minutes, uncovered until the berries are bubbling up and the dough is golden brown. Remove from the oven and let sit for 20 minutes before serving. 

Video

Notes

Serving and Storing - Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Enjoy alongside your favorite summer bbq recipes. Store leftover cobbler in an airtight container in the refrigerator for up to 2 days.
Make in Advance - If you want to prepare this cobbler in advance, prepare the filling and biscuit separately. Instead of layering the biscuit over the berries, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. When ready to serve, add the topping to the cooked berries and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.
Frequently Asked Questions 
  • What kind of berries should I use? Fresh berries are always best. However, if you have to use frozen berries, place them in a colander and run them under water to allow excess juices to run off. Pat the berries try before mixing them with the sugar and cornstarch.
  • Why won't my filling thicken? To ensure that the cornstarch properly activates, make sure to cook your cobbler until the juices are bubbling over. Cornstarch is activated in heat and won’t thicken unless the internal temperature reaches a boiling point. Your cobbler filling will continue to set as it cools so let your pie cool completely before serving.
 

Nutrition

Calories: 223kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 116mg | Fiber: 2g | Sugar: 21g | Vitamin A: 420IU | Vitamin C: 2.7mg | Calcium: 35mg | Iron: 0.9mg

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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. Eren says

    January 03, 2022 at 5:40 pm

    Where tf are the measurements—

    Reply
    • Julie says

      May 22, 2022 at 3:53 pm

      4 stars
      Definitely saving this to make again. I halved the ingredients and used a 9x9 pan (just 2 of us) but next time will keep the topping at suggested amount for a 9x13. Halving the cobbler part of the recipe made for a scant topping. Still tastes delicious!

      Reply
  2. Rebecca says

    September 19, 2021 at 8:21 pm

    5 stars
    Absolutely Amazing !!! Easy to make , made 1 1/2 X the dough for full coverage on the fruit. Thank you for a delicious dessert for my family !

    Reply
  3. Sue says

    November 17, 2020 at 6:58 am

    Canned coconut milk or coconut milk in a carton?

    Reply
    • Sarah McMinn says

      November 17, 2020 at 8:59 am

      Canned coconut milk

      Reply
  4. Margaret says

    September 05, 2020 at 11:23 am

    5 stars
    Delicious! Thank you!!!

    Reply
  5. Beth Cooper says

    July 04, 2020 at 6:30 pm

    5 stars
    I loved the recipe. I used a little less sugar and mixed up the flours, but followed everything else. It was perfect!

    Reply
  6. Emily says

    June 29, 2020 at 2:44 pm

    could you sub coconut oil for the vegan butter?

    Reply
    • Sarah McMinn says

      July 01, 2020 at 7:01 am

      It would work but you would lose some of the classic biscuit taste and texture

      Reply
  7. Felix says

    June 09, 2020 at 4:18 am

    5 stars
    This was delicious! I also sprinkled some cinnamon on top before baking and served it with banana ice cream that was just frozen bananas blended with almond milk and a tiny bit of vanilla extract. Will definitely make again in the future!!! 🙂

    Reply
  8. Trinity says

    August 19, 2019 at 11:51 am

    You do know most refined sugar goes through a bone char filter and thus makes it non-vegan

    Reply
    • Sarah says

      August 23, 2019 at 3:02 am

      Not all granulated sugar goes through bone char. Here's an article that helps explain what sugars are and aren't vegan.

      Reply
  9. Lisa says

    July 09, 2019 at 4:38 pm

    5 stars
    Really excellent. Baked it in a casserole dish because I don’t have a cast iron. My family loved it. Thank you!

    Reply
  10. Corinne says

    April 02, 2019 at 1:03 pm

    Would it cook the same with GF flour, I was thinking almond flour or chickpea flour or Red Mills GF flour?

    Reply
    • Sarah says

      April 03, 2019 at 9:29 am

      I would use Bob's Red Mill GF flour mix- that should work fine

      Reply
  11. Freddie says

    September 08, 2018 at 10:17 am

    what can be substituted for the cast iron skillet?

    can I use fresh berries instead of frozen? Is there any adjustment to be made?

    Thanks.

    Reply
    • Sarah says

      September 10, 2018 at 5:15 am

      Any oven-safe skillet should do. As far as fresh, that should be fine. You may not need to bake it quite as long in that case.

      Reply
      • MAE says

        December 05, 2018 at 3:49 pm

        Where does the 2tbsp sugar go?

        Reply
        • Sarah says

          December 07, 2018 at 10:46 am

          Sorry that wasn't very clear. I edited the recipe to make it clearer. The sugar goes in with the flour and baking powder in step 3

          Reply
  12. Lorie Garcia says

    July 08, 2018 at 9:53 am

    5 stars
    I made this today. It is delicious. This is the third recipe of yours I have made. They have all turned out full of flavor. Thank you!

    Reply
    • Sarah says

      July 09, 2018 at 7:24 am

      I'm so glad to hear that! Thanks for sharing.

      Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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