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Home » Dessert » Vegan Mixed Berry Cobbler

November 3, 2014

Vegan Mixed Berry Cobbler

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Bumbleberry Cobbler

I love being in my kitchen this time of year, where it’s warm and everything smells good and hot food is always being planned or prepped. Casseroles are always great for cooler weather, and Julie Hasson‘s newest and ninth cookbook title, Vegan Casseroles, is perfect for warming up your kitchen with her array of trademark retro flavors infused into the comfiest of comfort dishes—all with easy-to-follow recipes that everyone will love.

Vegan Casseroles, by Julie Hasson

From one-dish appetizers to dutch oven and skillet casseroles and everything in between, Vegan Casseroles shows that you don’t need things like eggs, cheese and butter to create decadent comfort food favorites like truffled potato gratin, boozy baked penne with caramelized onions, roasted butternut squash casserole, baked penne with wild mushrooms and olive and sun-dried tomato quiche with hash brown crust.

Julie is known for her desserts and pies (she did open the original Babycakes Bakery in Los Angeles and is now the co-owner and head baker of Julie’s Original Gluten-Free Baking Mixes), so I thought I’d try a dessert recipe from the book first and decided on her bumbleberry cobbler. This was easy-as-pie to throw together and had a beautiful chewy crust which got softer towards the center and mingled perfectly with the bubbly berries throughout. We ate it straight out of the cast iron pan, and can’t wait to try more of Julie’s recipes as the weather gets cooler.

Bumbleberry Cobbler

The kind folks over at Running Press have not only allowed me to share Julie’s cobbler recipe here, but are also running a Rafflecopter Grand Prize giveaway for 1 Breville Smart Oven, and five runner ups will receive a free copy of Vegan Casseroles.

Scroll to the bottom of this post to enter for a chance to win. The giveaway ends on November 12, and shipping is limited to the US … good luck!

Bumbleberry Cobbler
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Bumbleberry Cobbler

Table of Contents

  • Bumbleberry Cobbler
    • Description
    • Ingredients
    • Instructions
    • Notes

Bumbleberry Cobbler


  • Author: julie hasson
  • Yield: 4-6 servings
Print Recipe
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Description

Reprinted with permission from VEGAN CASSEROLES © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.

In my book, you can never have enough berry dessert recipes. Ever! This is another perfect berry dessert to add to your dessert rotation, no matter the season. One of the coolest things about this cobbler is that even though the berries go on the top, the batter below bakes up into a cake-like topping over them. I adapted this recipe from my pie book, The Complete Book of Pies.


Ingredients

  • 4 cups (1 pound) fresh or frozen mixed berries, such as blueberries, blackberries, and raspberries (unthawed if frozen)
  • 1 cup granulated sugar, divided
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup plain unsweetened soymilk or other nondairy milk
  • 1/3 cup nonhydrogenated vegan margarine or coconut oil, melted
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease an 11 x 7-inch glass or ceramic baking dish.
  2. In a medium bowl, toss the berries with 1/4 cup of the sugar.
  3. In a separate medium bowl, whisk together the flour, baking powder, salt, and remaining 3/4 cup sugar. Add the soymilk, melted margarine, and vanilla, whisking to combine.
  4. Scrape the batter into the prepared baking dish. Scoop the berries evenly on top of the batter (don’t stir, as the batter will rise to the top as it bakes).
  5. Bake for about 65 to 70 minutes, or until the top crust is nicely browned and looks cooked through and the berries have formed a thick sauce. If it looks like there are a few spots where the batter isn’t cooked all the way through, which you can confirm by lightly touching the spots with your finger, continue baking for another 5 to 10 minutes, or until fully cooked through. Let the cobbler cool on a rack for 15 minutes before serving.

Notes

Gluten-Free:

Substitute a mix of 1/2 cup sorghum flour, 1/4 cup superfine brown rice flour, 1/4 cup potato starch, and 1/2 teaspoon xanthan gum for the all-purpose flour.

Did You Make This Recipe?

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Bumbleberry Cobbler

You may also like:

Coconut, Pomegranate and Lime Kanten
Easy Vegan Pumpkin Cupcakes
Green Tapioca Pudding with Salted Coconut Cream
Vegan Doughnuts (Deep-Fried)

Filed Under: Dessert, Fruity Tagged With: fruit

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Reader Interactions

Comments

  1. Lauren says

    November 3, 2014 at 3:23 pm

    I can't wait to cook from this one! Looks amazing!

    Reply
  2. Jody says

    November 3, 2014 at 3:47 pm

    I would try the butternut squash casserole first! Perfect for fall.

    Reply
  3. Michael says

    November 3, 2014 at 7:44 pm

    The recipes sound great. Thanks for the giveaway.

    Reply
  4. Megan Becker says

    November 3, 2014 at 3:34 pm

    Oh man, that cobbler looks delicious! And I just might have all the ingredients at home already…

    Reply
  5. Mary Lang says

    November 3, 2014 at 10:15 pm

    Whatever that is on the front cover looks like a good place to start!

    Reply
  6. Jennifer K says

    November 4, 2014 at 12:07 am

    Holy smokes that cobbler looks good. I just got the book a few weeks ago. I made the Spinach Florentine pasta and it was sooo creamy and satisfying. Thank you for this giveaway contest!

    Reply
  7. sarahhhhhh says

    November 4, 2014 at 12:53 am

    butternut squash! I can't get enough of it

    Reply
  8. Cole Sarar says

    November 4, 2014 at 1:44 am

    Oooh, that truffled mac sounds like a thing to be desired!

    Reply
  9. christina says

    November 4, 2014 at 1:50 am

    That cobbler looks great! I want to try that recipie!

    Reply
  10. T Bailey says

    November 4, 2014 at 2:16 am

    I think I'd like to try the roasted butternut squash casserole.

    Reply
  11. Jennifer Manriquez says

    November 4, 2014 at 1:19 am

    Oh my gosh. The cobbler looks AMAZING!! I want to try it. Get in my belly, cobbler!!

    Reply
  12. Marisa Rospos says

    November 4, 2014 at 3:51 am

    Yum!

    Reply
  13. Anonymous says

    November 4, 2014 at 11:18 am

    Truffled potato gratin

    Reply
  14. Lisa Brown says

    November 4, 2014 at 2:20 pm

    I would try making the Tamale Pie recipe

    Reply
  15. kzcakes says

    November 4, 2014 at 2:34 pm

    I want to try the enchilada casserole! I love mexican casseroles <33

    Reply
  16. Bridget Meghan says

    November 4, 2014 at 4:56 pm

    I normally make blueberry crisp, but I am going to have to try this cobbler! I would love this mini oven so I wouldn't have to heat up the whole house with the big one

    Reply
  17. Heather says

    November 4, 2014 at 5:05 pm

    Definitely going to have to try this!

    Reply
  18. Carolina L says

    November 4, 2014 at 5:09 pm

    One of the things I have struggled with since cooking more plant-based foods is how to re-train my brain to come up with casserole recipes that do not involve dairy milk and cheese – LOVE this concept!!

    Reply
  19. Jill says

    November 4, 2014 at 5:37 pm

    I would love to win this and try out some new recipes

    Reply
  20. Sophia says

    November 4, 2014 at 6:06 pm

    Oh, I want this cobbler right now! And that boozy penne sounds amazing!

    Reply
  21. susan says

    November 4, 2014 at 7:43 pm

    I look forward to this book. I love casseroles.

    Reply
  22. April - The Traveling Austin Vegan / Knightime Creations says

    November 4, 2014 at 10:09 pm

    The cobbler looks delicious, and I'm very glad that there's a gluten-free option there, so that my mother can enjoy it with me!

    Reply
  23. birdgherl says

    November 5, 2014 at 12:50 am

    Just in time for winter!!

    Reply
  24. Christina says

    November 5, 2014 at 1:32 am

    I think I'm going to have to check this book out! Yum!

    Reply
  25. mollyjade says

    November 5, 2014 at 2:06 am

    I love casseroles. I'm really looking forward to trying her bread pudding recipe since that's my favorite dessert.

    Reply
  26. Brenda Haines says

    November 5, 2014 at 4:50 am

    Any of the pasta bakes, yum! Thanks for the chance!

    Reply
  27. Birdie Bee says

    November 5, 2014 at 6:32 am

    What an awesome oven that I would love to cook the olive and sun-dried tomato quiche with hash brown crust in.

    Reply
  28. rika@vm says

    November 5, 2014 at 2:59 am

    That looks…..soooooooooo delicious! Yummmy!

    Reply
  29. M says

    November 5, 2014 at 1:19 pm

    I don't have a copy of the book so don't know yet what I would like to try. I do know that I'm looking forward to seeing my cast iron pan get some serious action when I do get a copy of it, though.

    Reply
  30. Michelle says

    November 5, 2014 at 8:16 pm

    I would like to try some of the Mexican casseroles.

    Reply
  31. Ashley says

    November 5, 2014 at 11:42 pm

    Thanks so much for the chance to win! I love casseroles, especially in the fall!

    Reply
  32. Bobbie || the vegan crew says

    November 6, 2014 at 1:07 pm

    Boozy baked penne with caramelized onions!

    Reply
  33. Anonymous says

    November 6, 2014 at 7:04 pm

    I want this cookbook so badly! lol411@ymail.com

    Reply
  34. Anonymous says

    November 6, 2014 at 10:11 pm

    I have been looking for a vegan book just like this!

    Reply
  35. betty moreno says

    November 7, 2014 at 4:50 am

    I like casseroles, thanks

    Reply
  36. Elizabeth says

    November 7, 2014 at 5:00 am

    I will go straight for the Tamale Pie recipe!

    Reply
  37. Bridgette Furrow says

    November 7, 2014 at 4:58 pm

    I would try the tator tot casserole first just because my husband would love it!

    Reply
  38. Lili Hastings says

    November 7, 2014 at 9:38 pm

    Can't wait to try these delicious looking casseroles, love them!

    Reply
  39. linda s says

    November 7, 2014 at 11:11 pm

    love butternut squash!

    Reply
  40. Michelle Blanken says

    November 8, 2014 at 10:28 pm

    Wow. As a brunch fanatic, I have to say the olive and sun-dried tomato quiche with hash brown crust is calling my name.

    Reply
  41. Amanda Sakovitz says

    November 11, 2014 at 9:42 pm

    id love to try the Tamale Pie

    Reply
  42. Anonymous says

    November 23, 2014 at 11:39 pm

    I made the bumbleberry cobbler in the cast iron skillet for a potluck this weekend. Yummy! Had many compliments on it at the potluck. Someone even asked for the recipe! And I shared it with another friend out west who went out that afternoon and bought the ingredients to make one for her potluck. Your site is bookmarked for future recipes. Looking forward to trying more! Thanks! And congratulations for being the 2014 First Place Winner on the Women's Vegan Food Blog!

    Reply
    • erinwyso says

      November 24, 2014 at 2:34 pm

      So happy you liked! I am a huge fan of Julie's recipes, too. Thanks for your kind words about the blog. 🙂

      Reply

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