Juicy, sweet strawberries are topped with a crisp, buttery topping in this Vegan Strawberry Cobbler! Fresh fruit and a few kitchen staples are all you need for this incredibly easy dessert. Enjoy this homemade treat in the summer, during strawberry season, or any time your heart desires!
This vibrant, beautiful crumble dessert is perfect for any potluck or party. It seems quite fancy but is such a breeze to whip up!
First, the strawberries are halved and mixed with a few flavor-enhancing ingredients. Next, combine a few basic items to make the cobbler topping. Then, simply bake it and enjoy!
Make this even more heavenly by topping the warm cobbler with vegan vanilla ice cream. Or enjoy a decadent version of strawberry shortcake by adding vegan whipped topping!
This is similar to a pie but so much easier. My favorite part is where the bursting strawberries meet the cobbler topping. It’s even better when cold ice cream melts into the warm deliciousness.
Some cobblers start with the batter at the bottom of the dish, but this one is traditionally made with a pillowy, cobblestone look. The topping puffs up nicely and forms a crisp, buttery layer above the sweet strawberries. The baked dough's flavor and texture are like a cross between a biscuit, vanilla cake, and a sugar cookie.
Ingredients and Substitutions
Strawberries - Fresh, ripe strawberries are best here, but frozen can work too. Just rinse them in room temperature water to defrost them and then pat them dry before slicing them.
Brown Sugar - I like brown sugar for the warm, deep level of sweetness it gives. However, you can use any sweetener of your choice.
Cornstarch - Just a bit of cornstarch helps to thicken the strawberry juice. Arrowroot powder can be used as a substitute.
Lemon - A squeeze of lemon juice helps to balance out the tartness.
Vanilla & Almond - Pure vanilla and almond extract add nutty, warm flavors. Either one can be left out if you don’t have it.
Flour - I use all-purpose flour, but a gluten-free 1-to-1 replacement would work.
Baking Powder - Helps to make the cobbler dough nice and fluffy.
Salt - A small amount of salt enhances all the flavors. Feel free to leave it out if you are watching your sodium intake.
Cane Sugar - Gives the cobbler dough a delicious cookie-like taste.
Vegan Butter - Use your favorite vegan butter here. I prefer the salted variety, but not required.
Plant Milk - Any plant-based milk works!
Step-by-Step Instructions
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Preheat the oven to 350°F and grease an 8x8 or similar-sized oven-safe dish.
Slice the strawberries in half or quarter them if they’re very large.
Combine the strawberries, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large bowl.
Spread the strawberries out in the oven-safe dish.
Mix the flour, cane sugar, baking powder, and salt in a medium-sized bowl.
Cut the cold butter into the flour mixture until it’s crumbly. You can use a fork or pastry cutter for this.
Pour the milk into this crumbly mixture and stir it into a very thick batter. Make sure to incorporate all of the dry ingredients.
Spoon the clumps of cobbler dough over the strawberries. Leave some gaps between the cobbler clumps so the steam can escape during the baking process.
Sprinkle about ½ teaspoon of cane sugar on top of the cobbler.
Bake the cobbler in the middle of the oven for 40-50 minutes or until the topping is light golden brown.
Let the piping hot cobbler cool for 5-10 minutes so it can firm up. Serve it warm with vegan whip cream, ice cream, or yogurt on top.
Recipe Variation Ideas
- Add chocolate chips, nuts, or shredded coconut to the cobbler.
- Mix in other fruit such as raspberries, blueberries, or peach slices.
Storage & Reheating
Cover the cobbler and store it in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave until warm.
More Fruit-Filled Vegan Recipes
I hope you loved this Vegan Strawberry Cobbler! Please leave a star rating and comment below.
Vegan Strawberry Cobbler
Ingredients
For the Strawberries
- 4 cups fresh strawberries, halved
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- ½ tablespoon lemon juice
- ½ tablespoon vanilla extract
- ¼ teaspoon almond extract
For the Cobbler Topping
- 1 cup all-purpose flour
- ⅔ cup cane sugar, + more for sprinkling on top
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegan butter, cold
- ½ cup plant-based milk
Instructions
- Preheat the oven to 350°F and grease an 8x8 or similar-sized oven-safe dish. Slice the strawberries in half or quarter them if they’re large.
- Combine the strawberries, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large bowl. Spread them out in the oven-safe dish.
- Mix the flour, cane sugar, baking powder, and salt in a medium-sized bowl. Use a fork or pastry cutter to cut the cold vegan butter into the flour mixture until it’s crumbly.
- Pour the plant milk into this mixture and stir it until it's a thick batter. Spoon clumps of cobbler dough over the strawberries, leaving gaps in between so the steam can escape during the baking process.
- Sprinkle about ½ teaspoon of cane sugar on top of the cobbler. Bake the cobbler in the middle of the oven for 40-50 minutes or until the topping is a light golden brown.
- Let the hot cobbler cool for 5-10 minutes so it can firm up. Serve it warm with vegan whip cream, ice cream, or yogurt on top (optional).
Video
Notes
- Dish sizes that work are 8x8, 1.5 qt, 1.4 L, or a 9-inch cast iron pan.
- Keep the butter cold until you add it to the flour mixture. This way, it will steam up in the oven, forming pockets of air into the dough as it bakes.
- If your strawberries are overripe (very soft), reserve some of the liquid before adding them to the baking dish. This will prevent the cobbler from becoming runny.
Storage & Reheating
Cover the cobbler and store it in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave until warm.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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