Vegan Blackberry Cobbler

Vegan Blackberry Cobbler

  • Filling:
  • 4 Packages (170 grams each) Driscoll's Blackberries
  • 80 ml Maple Syrup
  • 3 Tablespoons Quick-cooking tapioca
  • Topping:
  • 190 gram All-purpose flour
  • 67 gram Sugar
  • 2 Teaspoons Baking powder
  • 1/2 Tsp. Fine sea salt
  • 78 ml Solid refined coconut oil
  • 118 ml Canned coconut milk

15 min + 50 min | 8-10 | vegan | dessert | other cooking styles

Vegan Blackberry Cobbler

Vegan blackberry cobbler has never been so irresistible! Blackberries, coconut milk, and maple syrup will bring delight to your guests on any special occasion.


PREHEAT oven to 190°C.

GREASE a 25 cm cast iron skillet with coconut oil.

STIR blackberries, maple syrup, and tapioca in a large bowl.

POUR berry mixture into skillet. Set aside.

WHISK flour, sugar, baking powder, and salt in a medium bowl.

CUT coconut oil into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.

STIR IN coconut milk with a fork until dough comes together. Do not over-mix.

POUR dough onto a lightly floured surface.

ROLL OUT dough to about +/- 1 cm thick.

CUT dough into discs with a 7.5 cm biscuit cutter, re-rolling scraps as necessary.

PLACE dough discs onto berry mixture.

BAKE 45 to 50 minutes or until berries are bubbling and dough discs are golden brown.

COOL SLIGHTLY on a wire rack before serving.

CELEBRATE with a bite of your blackberry vegan cobbler!

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.