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Vegan Cherry Cobbler Recipe

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3.9 from 71 reviews

This Vegan Cherry Cobbler is a delightful plant-based dessert featuring a luscious sweet cherry filling thickened with cornstarch, topped with a soft, sugar cookie dough-like crust made from vegan butter and flour, baked to golden perfection. Ideal for serving warm with dairy-free vanilla ice cream or coconut whipped cream, it's a comforting and satisfying treat that’s completely vegan and perfect for any season.

Ingredients

Cherry Filling

  • 5 cups sweet dark red cherries, pitted and halved
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons cornstarch

Topping

  • 6 tablespoons vegan butter, melted
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon soy milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

For Serving

  • Dairy Free Vanilla Ice Cream
  • or Coconut Whipped Cream

Instructions

  1. Prepare Oven and Dish: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 2-quart baking dish or an 8x8 inch square dish. Alternatively, a 9-inch pie pan can also be used for baking this cobbler.
  2. Make Cherry Filling: In a medium saucepan, combine the pitted and halved cherries, granulated sugar, lemon juice, vanilla extract, almond extract, and cornstarch. Stir the mixture well and set the heat to low-medium. Simmer gently until the filling thickens slightly, then transfer this hot cherry filling evenly into the prepared baking dish.
  3. Make the Topping: In a large mixing bowl, combine the melted vegan butter, granulated sugar, vanilla extract, almond extract, and soy milk. Stir until well mixed. Next, add the all-purpose flour, baking powder, and salt. Mix thoroughly until the batter forms a thick consistency similar to sugar cookie dough.
  4. Prepare Cobbler and Bake: Using your fingers, pinch small pieces of the dough topping and place them evenly over the cherry filling in the baking dish. Bake the cobbler in the preheated oven for 30 to 35 minutes, or until the topping turns slightly golden and the cherry filling is bubbling around the edges.
  5. Serve: Allow the cobbler to cool slightly and serve warm with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for a decadent finishing touch.

Notes

  • To pit cherries easily, use a cherry pitter or gently press with the back of a knife.
  • The cornstarch helps thicken the cherry filling, so ensure you simmer until slightly thickened before baking.
  • If you don’t have soy milk, almond or oat milk are suitable plant-based substitutes.
  • Ensure the vegan butter is fully melted for easier mixing of the topping.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
  • This cobbler can be made with fresh or frozen cherries; if using frozen, thaw and drain excess liquid before cooking.

Find it online: https://recipethrive.com/vegan-cherry-cobbler-recipe/