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

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Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: 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.

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