Vegan Strawberry Cobbler
This delicious vegan strawberry cobbler is full of juicy, sweet strawberries topped with a crumbly sugar cookie topping! Fresh fruit and a few kitchen staples are all you need to make this incredibly easy dessert!
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Bonnie - Serene Trail
Servings: 8
Calories: 203kcal
Equipment
- pastry cutter or fork
Ingredients
For the Strawberries
- 4 cups fresh strawberries, halved, (1lb)
- 1/2 cup light brown sugar, (100g)
- 1 tbsp cornstarch
- 1/2 tbsp lemon juice
- 1/2 tbsp vanilla extract
- 1/4 tsp almond extract
For the Cobbler Topping
- 1 cup all-purpose flour, (120g)
- 2/3 cup cane sugar, + more for sprinkling on top, (135g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter, cold, (115g)
- 1/3 cup plant-based milk, (80ml)
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 1/2 tsp 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 too 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
Calories: 203kcal | Carbohydrates: 35.2g | Protein: 2.4g | Fat: 6.1g | Saturated Fat: 1.8g | Sodium: 511mg | Potassium: 451mg | Fiber: 2g | Sugar: 19.4g | Calcium: 72mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.