Easy Blackberry Cobbler (Vegan)

This easy blackberry cobbler is jammy, golden, and basically makes itself. Mix a quick batter, scatter in the berries, and bake—no pie crust, no fuss. Serve it warm with vegan vanilla ice cream or dairy-free whipped cream for the ultimate summer dessert.

Summer is here, and this cobbler knows exactly how to match its mood—low effort, high reward, and just sweet enough. There’s no fancy latticework here, no pastry perfection required. Just a quick batter, a scatter of berries, and a skillet that brings it all together while you let the oven do the work. What comes out is golden at the edges, soft in the center, and bursting with jammy fruit in every bite. Cobbler was built for this season—lazy energy, warm days, and that craving for something a little nostalgic, a little indulgent, and totally unfussy.

Whether you’re picking berries fresh or pulling a bag from the freezer, this recipe makes the most of summer in a single pan. Blackberries and blueberries bake down into a glossy, sweet-tart layer while the crust rises up around them—fluffy in the middle, crisp on the edges, and perfect with a cold scoop of something creamy on top. It’s casual enough for a weeknight but holds its own at a picnic or backyard hang. Serve it warm or at room temp, pass the spoons, and let it do its thing.

Why You’ll Love This Easy Blackberry Cobbler

This cobbler hits that sweet spot between homemade and no-stress. It skips the pie crust, skips the mixer, skips the stress—and still lands as something warm, buttery, and deeply nostalgic. As the fruit bubbles up and the edges turn golden, your whole kitchen smells like summer and comfort baked into one. Here are more reasons to love it:

• Jammy, juicy fruit in every bite: Blackberries and blueberries soften into a sweet-tart filling that’s bold, bright, and balanced. Fresh berries shine when they’re in season, but frozen ones hold their own—making this recipe easy to love any time of year.
• Crispy around the edges, soft in the center: The batter rises up between the fruit, forming a golden crust with a tender, cake-like middle and chewy, caramelized edges.
• Built for ease: No dough to roll. No fussy steps. Just a simple batter, a skillet, and an oven that does the rest.
• 100% vegan: There’s no need for swaps or substitutes here—this cobbler is dairy-free and egg-free by design, using plant-based basics that bake up beautifully.
• Perfect with a scoop of ice cream: Served warm and topped with vegan vanilla, this is the kind of dessert that disappears fast—whether it’s a casual weeknight or a weekend gathering.

Key Ingredients

This dessert is a lean-in, scoop-it-straight-from-the-skillet kind of recipe. The ingredients are simple, but the payoff is big: tart-sweet berries, a buttery golden crust, and that soft, cake-like middle that holds it all together. Every element here has a job, and together they make magic with almost no effort. Here’s what you’ll need:

• Frozen (or Fresh) Blackberries + Blueberries: These two team up to bring bold, sweet-tart flavor and a jammy texture as they bake. Blackberries give depth and slight tang, while blueberries soften into rich pockets of sweetness. Use fresh when they’re in season, or stick with frozen for an easy year-round option. Both work beautifully.
• Lime Juice + Zest: This is the balancing act. Lime adds acidity that wakes up the berries and cuts through the sweetness, while the zest brings in citrusy brightness without watering anything down. Together, they sharpen the fruit filling into something vibrant and craveable.
• Melted Vegan Butter: This is where the richness comes from. Melted butter gets stirred straight into the batter, giving it moisture, flavor, and that golden, crisp edge when baked. Use your favorite vegan stick butter for the best results—skip the coconut oil or margarine here.
• All-Purpose Flour: The structure behind that fluffy middle. This is what holds the batter together and helps it puff up just enough to hug the berries while baking.
• Baking Powder: The leavener that gives the batter lift. As it bakes, the batter rises around the fruit, creating a soft, cake-like texture under the bubbling berries.
• Sugar: Sweetens both the berries and the batter, helping the filling turn jammy and the edges caramelize into a golden crust.
• Soymilk: A neutral, creamy base that keeps the batter moist without overpowering it. Soymilk works especially well here for its fat and protein content, but any unsweetened plant-based milk will do in a pinch.

Summer Fruit Swaps

Got a surplus of berries or stone fruit on hand? This recipe’s flexible enough to roll with it. Use what’s ripe, what’s on sale, or what you picked too many of—this vegan summer cobbler rolls with it all:

• Cherries: Sweet, juicy, and just a little dramatic. Pit them, slice them in half, and add a splash of balsamic to boost their jammy depth.
• Peaches: This is peak summer cobbler energy. Go for soft, ripe peaches, and don’t bother peeling—just slice and toss with a little sugar and lemon juice.
• Plums: Sweet-tart and naturally rich. Slice thin and add a squeeze of lemon to add some vibrance.
• Raspberries: Bright and bold. Use them on their own or mix with blueberries or blackberries to balance the tart with sweet.
• Strawberries: Soft and juicy—but they can get mushy quick. If they’re extra ripe, just slice and use as-is. If they’re underripe or firm, toss with sugar and let them sit for 15–20 minutes to draw out juices and deepen the flavor before baking.

How to Make This Vegan Blackberry Cobbler

This cobbler skips the pie crust, skips the fuss, and still pulls off something golden, jammy, and wildly satisfying. It comes together in one bowl, one pan, and just a few easy steps. For full ingredient amounts and instructions, scroll to the recipe card at the bottom of this post!

Step 1: Sweeten the Berries – Start with your blackberries and blueberries—fresh or frozen both work. Toss them with sugar, lime zest, and lime juice until they’re coated and glossy. This step wakes up the fruit and gets the juices flowing before baking.

If you’re using fresh berries, add 1½ tablespoons of cornstarch to help thicken the juices as the cobbler bakes.

Step 2: Mix the Wet Ingredients – In a separate bowl, combine melted vegan butter, soymilk, and a splash of vanilla. Give it a quick stir—this will be the base of your easy batter.

Step 3: Sift and Stir the Dry – Over the wet mixture, sift in flour, sugar, baking powder, and salt. This helps everything blend evenly and keeps the batter tender.

Step 4: Stir It All Together – Mix the wet and dry until just combined. The batter will be thick, but don’t overwork it—you want it light and fluffy in the oven.

Step 5: Build Your Cobbler – Pour the batter into a greased cast iron skillet or baking dish. Spread it gently, then spoon the macerated berries and their juices over the top. The batter will rise up between the fruit as it bakes, creating that signature cobbler crust.

Step 6: Bake Until Golden and Bubbly – Bake at 350°F until the top is golden and the fruit is bubbling at the edges, about 45–50 minutes. Let it cool for 10–15 minutes so the juices can thicken slightly.

How to Serve This Easy Blackberry Cobbler

Whether you’re serving this dessert at a summer barbecue, a backyard dinner, or just winding down on a weeknight, this cobbler keeps things casual, comforting, and irresistibly good. Here are a few ways to make it sing:

• Vanilla ice cream (of course): Cold meets hot in the best way. Go with a creamy vegan vanilla scoop that melts into the warm cobbler crevices and turns every bite into a gooey, golden moment.
• With a boozy summer drink: Pair this easy cobbler with a refreshing vegan summer cocktail. Try our kombucha cocktail for something crisp, light, and a little unexpected. The light tang and fizz of the kombucha balances the sweetness and makes it feel a little extra.
• As the grand finale to a summer dinner get-together: This cobbler’s laid-back charm fits right in after something smoky or savory. Serve it with our vegan pulled pork sandwiches, tempeh reuben, sweet potato black bean burgers, or vegan lobster rolls to round out a classic summer spread.
• With whipped coconut cream: Light, fluffy, and easy to make—just chill a can of full-fat coconut milk and whip it with a little sugar and vanilla. Spoon generously over warm cobbler for a creamy finish.
• Straight from the skillet: Serve it warm, family-style, straight from the skillet—this easy blackberry cobbler disappears fast.

FAQs

Try These Easy Vegan Summer Desserts Next

• Vegan Caramel Blizzard
• No-Bake Vegan Cheesecake Bars
• Lemon-Saffron Custard Tarts
• Mixed Berry Salad with Sweet Lime Dressing

We hope you love this easy blackberry cobbler recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

This recipe was first published in 2023. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.