The BEST Vegan Cherry Cobbler

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 are 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.

There are the freshest tomatoes, ALL the zucchini in the world, and, of course, cherries. My, oh my, do I love cherries.

If you, too, are on team cherry, then I think you're going to love this vegan cherry cobbler.

It's sweet.
It's tart.
And it's buttery delicious.

Recommended Ingredients & Equipment

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.

Recommended Equipment

For this recipe, you will need a 9×13 casserole dish or similarly sized baking dish. You will also need mixing bowls and basic kitchen utensils.

You may also find a pastry cutter to be helpful for your drop biscuit. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Vegan 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.

Disclosure: This post may contain affiliate links.

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

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 cherry 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.

Frequently Asked Questions

Can I make this recipe 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 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 cherries and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.

Can I use frozen cherries?

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 cherries aren’t always in season, frozen cherries are a great alternative. If you have to use frozen, here are a few tips for preparing frozen cherries for this vegan cobbler.

1. Place the cherries 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.
2. 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.
3. Gently pat the cherries dry with a paper towel before mixing them with sugar and cornstarch.

Following these steps, you’ll get a result as similar to fresh berries as possible.

More Vegan Crisps And Cobblers

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

Vegan Cherry Cobbler

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.

4.67 from 3 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 9 servings

Calories: 191kcal

Author: Sarah McMinn

Ingredients

Cherry Filling

• 4 cups fresh cherries, pitted
• ½ cup granulated sugar
• 2 tablespoon cornstarch
• 2 tablespoon lemon juice
• ¼ tsp salt

Cobbler Crust

• 1 cup all-purpose flour
• 2 tablespoon sugar
• ¾ tsp baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 6 tbsp. vegan butter, I use Miyoko's
• 2 tablespoon non-dairy milk

US Customary - Metric

Instructions

• 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 the oven and let sit for 20 minutes before serving. 
• Serve with non-dairy ice cream of your choice. 

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

Nutrition

Calories: 191kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 222mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg