- 8 cups fresh or frozen mixed berries
- 1/2 cup granulated sugar, divided
- 4 tbsp. cornstarch
- juice of 1 small lemon
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup vegan butter,
- 1/4 cup non-dairy milk,
Preheat the oven to 375 F.
In a small bowl, combine the berries, 1/4 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 1/4 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.
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.
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