Can I make this cobbler with other fruit?

Yes—this cobbler batter is flexible. Try it with peaches, plums, cherries, or any berry combo you love. Just keep the total fruit to about 4 cups, and if you’re working with tart fruit like raspberries, add a touch more sugar to balance it out.

Can I use frozen fruit?

Definitely. This recipe was tested with both fresh and frozen berries, and both work beautifully. Just make sure to coat the fruit with sugar and lime first—this draws out excess moisture and helps the filling stay thick and jammy while it bakes.

Why did my cobbler turn out runny?

Runny cobbler usually means the fruit released too much liquid or the thickening step was skipped. Frozen berries especially need that sugar-and-lime coating to draw out juices. Let the cobbler rest after baking so the filling can set.

Easy Blackberry Cobbler (Vegan)

Description

Juicy, jammy, and golden-edged—this vegan cobbler is what summer dessert dreams are made of. A mix of blackberries and blueberries bubbles into a sweet-tart filling while the simple batter rises into a crisp, cake-like crust. It’s a no-fuss finale for lazy summer dinners and casual hangs with friends.

Ingredients

For the filling:

2 cups blackberries (fresh or frozen)
2 cups blueberries (fresh or frozen)
1/3 cup granulated sugar
Zest and juice from 1 lime
If using fresh berries, toss with 1½ tablespoons cornstarch before baking

For the batter:

1/2 cup melted vegan butter
1/2 cup granulated sugar
1/2 cup unsweetened soymilk (or other plant milk)
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt

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Instructions

Preheat your oven to 375°F.

Make the filling:

In a medium bowl, combine the blackberries and blueberries (fresh or frozen).
Add the sugar, lime juice, and lime zest, then toss gently to coat.

Make the batter:

In a separate bowl, whisk together the melted vegan butter, sugar, and soymilk.
Sift in the flour, baking powder, and salt. Stir just until combined—don’t overmix.

Assemble the cobbler:

Lightly grease a 9-inch cast iron skillet with cooking spray (or use an 11×7-inch glass baking dish).
Pour the batter into the pan and spread evenly.
Spoon the berry mixture evenly over the top—no need to stir or press it down. Just scatter and bake!

Bake and cool:

Bake for 45 minutes, or until the edges are golden brown and the top is set.
Let cool slightly before serving.

Notes

Storage: Once fully cooled, transfer leftovers to an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat in a 300°F oven until warmed through.
Serving Suggestions: This vegan cobbler is best served warm with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. It’s also delicious at room temperature—straight from the skillet, no fuss required.
Fresh Berry Tip: If using fresh berries instead of frozen, add 1½ tablespoons of cornstarch to the filling to help thicken the juices while it bakes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked
Cuisine: American