Blackberry cobbler: it’s a quintessential recipe that is simple, sweet, and relaxing. The kind of dessert where cold ice cream and warm berries confront each other in such a pleasing way. The kind you don’t stress about making because when you mix it with ice cream, no matter what, it always turns out. The kind that makes your eyes close during the first bite. The kind of dessert you need to make.
In the PNW you can just go ahead and officially call the second half of summer blackberry cobbler season because blackberries are ripe & juicy & abundant!
It tastes like memories of sunshine, purple smiles, and foresty walks.
Get nostalgic with me.
A Cobbler, a Crisp, and a Crumble walk into a bar…
Before we get into how to make this berry cobbler let’s unpack the options we have on the table. What’s the difference between a cobbler, a crisp, and a crumble? Which one should you make? Here’s my own personal take on the berry dessert madness. Yes it’s science.
Okay, a cobbler is the most cake-like of the three. Typically with any cobbler recipe, you’ll create a batter (biscuit or cake-like), pour that batter into your baking dish and top with berries. Some berries sink into the batter and some stay on the surface giving the final dish an old-world ‘cobblestone street’ appearance.
Now a crisp, on the other hand, is usually the opposite order of operations resulting in extra crispy crunchy bits. A crisp is most likely to have oats or nuts in the batter and the batter is much drier than that of a cobbler. You pour the berries into the baking dish first, then pour the batter over top of the berries for a crisp. The juices from the berry mixture don’t seep down into the batter further allowing crisp factor and exxxtra golden browness.
A crumble is closely related to a crisp as you place the berries in the pan, then top with the batter. In my opinion, a crumble topping is closer to the consistency of coffee cake, or streusel– kinda crumbly, kinda soft, get everywhere deliciousness, you know?
Today, we’re making a blackberry cobbler!
How to make a blackberry cobbler?
This recipe is one my mother-in-law uses, which she adapted from the pioneer woman, which I veganized from both of their versions. It’s extremely simple to put together and you could use a variety of fruits or berries in this blackberry cobbler recipe.
We’ll compile the batter (no appliance needed!), grease our baking dish, and pour it in!
Next, we rinse the berries, dust them with a touch of flaxseed meal, and pour them on top!
Bake for 45 minutes, serve warm with vanilla bean ice cream and hit status: summer has arrived.
Tips on making
We want your blackberry cobbler to turn out fantastic and in testing a vegan version I noticed several key points worth mentioning.
When you pour the berries into the cobbler if they don’t sink down into the mixture lightly press them down. This will help ensure there is a happy balance of berries/crust in every bite.
If the berries you have are more on the tart side than sweet, consider adding a touch of sugar to coat the berries.
If you have an oil sprayer (like a misto) you can lightly spray to the surface of this cobbler prior to baking for a more golden crust! Also, if you let the blackberry cobbler cool for 10-15 minutes prior to serving, the crust will crisp up a bit!
FAQs / Variations of this blackberry cobbler
- How to make this gluten-free? We have replaced the AP flour with oat flour and this has worked perfectly! The end result may be a bit more crumbly, but it works as a substitution!
- Can I use peaches or strawberries in this recipe? Yes! You can swap in just about any berry- or any fruit. A couple items to note: if you are using a really tart fruit, you may need to add more sugar. Second, if the fruit you want to use has high water content (aka is really juicy: e.g. peaches) you’ll need to address this. You could slice the fruit and let it drain extra juice in a colander for an hour, or give it an extra dusting of flaxseed meal/cornstarch, or plan to increase the baking time. We recommend draining AND tossing with flaxseed meal.
- Can you make personal cobblers? 100%! Just note that the baking time will be lower if you make smaller, individual portions.
- Do you have to refrigerate blackberry cobbler once cooked? As we like to eat/serve this warm I typically don’t place leftovers in the fridge especially as the entire cobbler is gone within 3 days. You absolutely CAN save leftovers in the fridge.
- Can I make 2 and freeze one? I’ve never tried this honestly. We imagine the best route would be to bake, cool, then freeze but please report back if you attempt it!
- Can I use frozen berries? Yes, you can. I prefer to thaw them first but you CAN use frozen. Be sure to still toss them with flaxseed meal for the best results!
Vegan Blackberry Cobbler
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Recipes
- Method: Oven
- Cuisine: Dessert
We interrupt our regularly scheduled broadcast to remind you that summer is almost over and have you even made a vegan blackberry cobbler yet?! This is a crazy simple and crazy delicious recipe to help your vegan berry cobbler dreams come true!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3/4 cup alternative milk (I used coconut)
- 1/2 cup melted coconut oil (or melted vegan butter)
- 2 cups blackberries
- 1 tablespoon flaxseed meal
- Heat the oven to 350 and grease a 9″ baking dish.
- In a mixing bowl add the flaxseed meal to the blackberries and stir to coat the berries in flaxseed meal. Set aside.
- Mix the batter: combine flour, sugar, salt, and baking powder into a dish and stir to combine.
- Add in the wet ingredients: melted coconut oil & milk.
- Pour the batter into your baking dish.
- Pour the blackberries (coated in flaxmeal) into the batter evenly scattered across the pan- lightly pressing the berries down.
- Bake for 45-50 minutes. Check at 45 minutes, if the edges are golden brown and berries are bubbly it is ready. If you prefer a crispier cobbler, bake an additional 5-10 minutes.
- Slice and serve warm with vegan vanilla ice cream!
** Be sure to lightly press the berries down into the cobbler batter.
** If you’re after a very golden, crispy crust- lightly spray/brush the top of the cobbler with oil prior to baking.
** You can sprinkle on another 2-4 tablespoons of sugar on top of the cobbler prior to baking for a sugary golden-crisp top.
** If you use a smaller/larger pan to make this blackberry cobbler, adjust baking times to ensure proper cooking. Smaller pan = thicker cobbler & longer baking time. Larger pan=thinner cobbler & less baking time!
Keywords: Dessert, Blackberry, PNW Inspired
I checked this website today and found the recipe for the Blackberry Cobbler. It looks and reads as simply delicious! I have to try it! I’ll let you know how it turns out.
This was absolutely amazing!! The tartness of the berries ensures it is not too sweet! Absolutely amazing!
Thanks for leaving us a review and we’re so glad you liked the blackberry cobbler recipe! It works great with any berry– we did a strawberry blueberry cobbler last weekend and it was DELISH!
I made this using frozen blackberries, followed all the steps closely and it turned out great. I’ll try with strawberries as strawberry season is just around the corner.
Thanks Erica! I love the idea of making this with strawberries.
This is an easy and yummy cobbler. My kids made most of it lol
Hahaha! Even better 🙂
I like that you don’t use cornstarch to toss the berries. You’re using flaxseeds here, which I never thought of but did the job just right. Good tip for those who avoid corn.
This was amazing! Best cobbler ever- I used oat/coconut flour, a mixture of fresh wild blackberries & some frozen wild blueberries and even subbed some of the coconut oil with applesauce. It turned out soooo good! Trying it again with blueberries and cherries and strawberries for July 4th!
Thanks so much for leaving a comment and review, Amanda! Glad it turned out delicious and could add to the festivities 🙂
So delicious! My toddler and husband love it! I used fresh picked wild blackberries from my yard, extra creamy oat milk, ground flaxseed, and added a teaspoon of vanilla extract—absolutely amazing! Thanks so much for sharing your delightful recipe:)
I made this cobbler several times and it always turned out delicious! Works well with any fresh berries (strawberries, raspberries,…) and with frozen fruits as well. Even made one with frozen apricots. The cooked cobbler itself can be frozen and reheated and still turn out great!
Thank you sooooo much for sharing your recipe!
Thrilled you enjoyed it!
This blackberry cobbler was excellent. I used almond milk, and melted vegan spread, a tiny splash of vanilla extract, and I sprinkled sugar on top it’s very delicious with nice crispy edges . I served it with a Ripple brand vegan vanilla ice cream , the best nondairy ice cream I’ve ever had, just a little promo there for that product
Great to hear it, Mary!
Great recipe! Thanks!
So simple, it’s bullet-proof.
It’s blackberry season here now where I live, and
this is such a welcome way to use all these fresh berries, that
come out of the oven less than 2 hours after they are picked!
I had just a couple of days ago made something similar using a more traditional sponge recipe made with milk and an egg. It was delicious, We had friends coming over for dinner who have a small child with severe food allergies and I needed a desert without milk or eggs so I started looking for a vegan version and found this and decided to give it a try. ..when you make something where you have to leave out or substitute for a key ingredient the question is always “will this be as good as the real thing?”…..well this absolutely is.