Vegan Strawberry Cobbler

This vibrant and 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!

It’s like a fruit pie topped with crumbly sugar cookies!

This dessert 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 on top. The doughy 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. So good!

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Ingredients and Substitutions

• Strawberries – Fresh, ripe strawberries are best here, but frozen can work too. If frozen, just rinse them in room temperature water to defrost and then pat them dry before slicing.
• Brown Sugar – I like brown sugar for the warm, deep level of sweetness it gives. However, you can use any granulated 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. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 350°F and grease an 8×8 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 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 1/2 tsp of cane sugar on top. 

Bake the cobbler 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.

Variation Ideas

• Add chocolate chips, nuts, or shredded coconut to the cobbler. 
• Mix in other fruit such as raspberries, blueberries, or peach slices.

Storage & Reheat

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. 

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.