You’re going to love this vegan cherry cobbler. It’s a sweet and tart cherry pie filling topped with buttery biscuits and baked to perfection. Serve with non-dairy vanilla ice cream for the perfect summer dessert.
There are so many things I love about summer!
First of all, there is all the summer travels. I mean, now would be a good time to mention that as I am hitting publish on this post, I am landing in Rome (!!!) where I will spend the next few days before heading up the coast of Italy. I also love all the day adventures, summer potlucks and BBQs, and late evening bonfires. But one of the best things about summer is all the good food that grows this time of year.
If you, too, are on team cherry, then I think you’re going to love this vegan cherry cobbler.
And it’s buttery delicious.
What type of cherries should I use for cherry cobbler
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 and rich cherry pie filling. More importantly, they have a superior flavor and texture.
When it’s cherry season, why wouldn’t you use fresh cherries?
However, since fresh cherries are seasonal, it isn’t always possible to get them fresh. If you have to use frozen, here are a few tips for preparing frozen berries for this vegan cobbler.
- Place the berries in a colander and run them under room temperature water, breaking the cherries up with your fingers. This will allow the excess juices and water to run out of the cherries to help create that thick cherry filling.
- Let the cherries 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 cherries dry with a paper towel before adding them to your batter.
Following these steps, you’ll get a result as similar to fresh berries as possible.
Difference between a cobbler, crisps, and crumbles
A few years ago I thought the words were largely synonymous with each other; perhaps just regional variations of one another. But, as I culinary school graduate, a professional baker, and food blogger, people expect you to know things about food and after saying, “I don’t know” a few too many times, I decided it was time to do a little internet pastry research.
This is what I found out:
All three desserts are similar – a dessert containing fresh fruit, sugared and baked, then topped with a type of pastry. Like pie, all three desserts bake until the juices of the fruit begin to bubble up and create the thick, syrupy fruit filling we are all familiar with. Sounds about right. So what’s the difference?
Crisps and Crumbles:
These desserts may be interchangeable depending on the region but it seems like there is one simple difference: crisps are topped with a streusel that contains oats whereas crumble’s streusel does not.
Cobblers are topped with sweet drop biscuit that rises when cooked, creating the look of a cobbled road.
When it comes to crisps, crumbles, and cobblers, I almost always choose a buttery biscuit cobbler.
How to make a cherry cobbler
Good news, friends. Cobblers are one of the easiest desserts to make. It’s a matter of cooking down the cherries to make a thick, sweet filling and whipping together a buttery biscuit topping to drop on top. So easy!
Step One – Cook the cherries
Once your cherries are washed, pitted, and halved, combine all the ingredients for the filling in a large saucepan over medium heat. Bring the cherries to a boil and reduce heat to a simmer. Simmer for 5 minutes, stirring occasionally, until the cherries are tender and the juices have thickened. When they are done, the cherries will have a shiny glaze and sauce should be thick enough to coat the back of 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 until small pea-sized pieces have formed. Add the non-dairy milk and stir together until a stiff dough has formed.
(A word on vegan butter)
As always, when working with such few ingredients, it’s important that we use the highest quality. For that reason, I suggest using Miyoko’s cultured vegan butter for this recipe. This award-winning vegan butter is truly the best vegan butter on the market. Its taste and texture is identical to dairy-based butter and will give you the complete melt-in-your-mouth feel of this cobbler.
If you can’t find Miyoko’s butter at your local grocery stores, I would suggest Earth Balance as the next best alternative. Or you could just pick up a copy of her cookbook, and make your own incredible vegan butter.
Step three – Assemble and bake
Drop pieces of dough onto the berry mixer so that it is mostly covered with a large piece of dough resembling a cobbled road (see picture below).
Bake the mixed berry cobbler until the berries are bubbling up and the dough is golden brown. This should take about 20 minutes.
Serving and storing Cherry Cobbler
- Remove the cobbler from oven and let it sit for least 20 minutes. This gives the syrup time to cool and thicken into a nice cherry compote.
- Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream.
- Enjoy alongside your favorite summer bbq recipes.
- Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days.
Can this cherry cobbler be made in advance?
Why, yes! It can. If you want to prepare this cherry cobbler in advance but don’t want soggy biscuits, you can prepare the filling and biscuit separately.
Instead of layering the biscuit over the cherries, 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. The fruit can be covered and stored in the refrigerator. The topping should be stored in an airtight container at room temperature. This can be done up to 1 day in advance.
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.
You're going to love this vegan cherry cobbler. It's a sweet and tart cherry pie filling topped with buttery biscuits and baked to perfection. Serve with non-dairy vanilla ice cream for the perfect summer dessert.
Keyword: cherry cobbler
Servings: 9 servings
Calories: 191 kcal
Author: Sarah McMinn
Preheat the oven to 425F.
Start by making the cherry filling. Combine all the ingredients for the filling in a large saucepan over medium heat. Bring to a boil. Reduce heat to a simmer and simmer for 5 minutes, stirring occasionally, until the cherries are tender and the juices have thickened. Transfer cherries to a 9x9 baking dish.
To make the crumble topping combine flour, 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.
Drop pieces of dough onto the cherry filling so that it is mostly covered with a large piece of dough.
Bake for 20 minutes, uncovered until the cherries are bubbling up and the dough is golden brown. Remove from oven and let sit for 20 minutes before serving.
Serve with non-dairy ice cream of your choice.