Warm and Bubbly: Vegan Fruit Cobbler Recipes

Peach cobbler, School Night Vegan

Cobbler is a popular North American dessert, made in a deep dish of sweet fruits, topped with a thick layer of baked dough. Adapted from suet pudding, it’s similar to say apple pie, but instead of a flat pie pastry, the top is a dropped biscuit (scone) dough. The topping bakes into an uneven bumpy texture, resembling a cobblestone street, hence the name. It’s served warm with vegan vanilla ice-cream or cream.

The most popular fruit is peach (especially in the Deep South, where Georgia is known as ‘the peach state’). Other options are blackberries, blueberries, raspberries or cherries. Some are cinnamon or nutmeg.

Keep cobbler away from pets due to fruit pips/seeds, fresh dough, vanilla and nutmeg.

For these recipes, use a good ice-cold vegan block butter with no palm oil (Flora and Myoko’s are good brands). Also be sure not to overmix the dough, and leave stem vents when baking.

Unless you have a food waste bin (made into biogas), it’s best to just bin citrus/rhubarb peels, as acids could harm compost creatures.

If using tinned fruits, rinse/remove lids (or pop ring-pulls over holes) then step on the can to pinch the inner rims together, to avoid wildlife getting trapped at recycling points.

Blackberry cobbler (just 7 ingredients)

This blackberry cobbler (The Simple Veganista) is a great recipe to start you off on your cobbler-making journey. You can swap up the fruits with raspberries, raspberries, strawberries or cherries. You can sub the butter with applesauce, for an oil-free version.

All you need to make this is flour, baking powder, sugar, cinnamon, vanilla plant milk, vegan butter and blackberries. You can buy organic frozen fruits from Pack’d, sold in paper packs.

Homemade delicious berry cobbler

This Berry cobbler (The First Mess) is easier on the digestion, in that it’s made with spelt flour. This is ancient relative of wheat (so not gluten-free) but has a wholesome taste, and tends to be lighter in taste than traditional wholewheat flour.