A Vegan Berry Cobbler To Keep On Rotation

Vegan Blackberry Cobbler

A sweet treat after dinner is always a bonus, especially a crumbly homemade blackberry cobbler. So, if you need a special pick-me-up, this easy dessert from Chloe Coscarelli’s new cookbook Chloe Flavor will do the trick x a million. Here’s how to whip it up with pantry ingredients…

Vegan Blackberry Cobbler
From Chloe Coscarelli

When I’m having friends over for dinner and I want to make an easy dessert that doesn’t require a ton of bowls or equipment, I always turn to this cobbler. It’s so easy to grab a bag of frozen berries from the grocery store and whip up this cobbler topping. You can top it with store-bought vegan ice cream.

Recipe: Vegan Blackberry Cobbler
Serves 8

You’ll need:

For the dough:
1 1/3 cups all-purpose flour
2 tbsp sugar, plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup vegan margarine or coconut oil, melted
1/2 cup almond milk, plus more for brushing

For the berries:
1/2 cup sugar
2 tbsp all-purpose flour
1 tso ground cinnamon
16 to 20 oz frozen blackberries

Preheat the oven to 375F. Lightly grease an 8-inch square baking pan or six ramekins with cooking spray.

To make the dough, whisk together the flour, sugar, baking powder and salt in a medium bowl. In a separate small bowl, whisk together the melted margarine and almond milk. Add the wet ingredients to the dry and mix with a wooden spoon until combined. The dough will be sticky. Do not overmix.

To make the berry mixture, whisk together the sugar, flour and cinnamon in a medium bowl. Add the blackberries and toss with a large spoon to coat. Transfer the blackberries to the prepared pan.

Using a tablespoon, scoop lumps of the dough on top of the blackberries, leaving the berries peeking through. Brush the top of the dough with almond milk and generously sprinkle with sugar.

Bake, rotating the pan halfway through, for about 1 hour, or until the dough is thoroughly cooked and lightly browned on top. Let the cobbler sit for at least 5 to 10 minutes before serving with store-bought vegan ice cream.

Thank you so much, Chloe! Your new cookbook is awesome.

P.S. More delicious recipes, including a crumble recipe for any fruit and baked blueberry oatmeal.

(Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.)

  1. Tatiana says...

    Today I did the recipe for a birthday dinner. It was a total hit!! Everybody loved it!! The best part was that there was only one vegan person in the party.

  2. This cobbler looks amazing! With such simple instructions and ingredients I think I might make it soon!

  3. Jen says...

    Omg love love love Chloe and all of her amazing recipes!!!!

  4. I was going to try this with fresh bluberries. I’m wondering if I’ll need more sugar.

  5. Tasty vegan desserts have been the theme of my week. My husband made some excellent chocolate chip cookies with virgin coconut oil that are sooo good. Then we took a shot a vegan jamoca shakes that were to die for. Now, This looks absolutely delicious and blackberries are for sure on sale at my Kroger this week! Pinning this one to my vegan desserts board for this weekend…along with some workouts to my fitness board for after. :)

  6. Diana Navarro says...

    Another vegan recipe!
    Thanks a lot guys ;)

  7. Katherine Land says...

    Thank you for the vegan recipe! Would love to see them regularly. Can’t wait to try this.

  8. Crystal says...

    Thank you so much for a vegan recipe! This looks beautiful.

  9. Nathalie says...

    This looks so good and easy to make! Thanks for another vegan dessert :-)

  10. Brooke says...

    This looks amazing! I’d love more vegan recipes!

  11. Clare Agra says...

    Yay! Thrilled to see a vegan recipe included. Cows, chickens, pigs, goats – they’re just as cute & feel just as much as the pets we call family members. I’ve never understood how people can love their pets like crazy but not think twice about eating meat & dairy. I don’t understand the disconnect.

    • Joyce says...

      Clare, I think it is a really interesting disconnect. Have you read David Foster Wallace’s piece “Consider the Lobster”? Something you might enjoy. I have two cats (whom I adore) but still eat meat (occasionally, not too often) and I do often think of them while eating it. (Then again, my cats LOVE chicken! Ah!)

      However I do want to provide a counterpoint: How does someone plan a $30k (or $90k) wedding knowing there are millions of people who cannot even afford food? How does one person buy a $1000 laptop while considering all the people who live without plumbing?

      I give $ each month to a child in Mexico, and have for 7 years (ever since my first-ever job after college)…and I think it’d be easy for me to say: How is it possible that EVERYONE doesn’t do this?? Look at world hunger!! But I don’t say that.

      I am working toward a point of nonjudgement and just allowing others to be. Are you familiar with Abraham Hicks’ “the Law of Allowing”? Kind of like that.

      For example: I’m supportive of the fact you’re vegan, but I’m also supportive of the fact I’m not.

    • Libby says...

      The disconnect is willful ignorance. There is no argument. People will talk themselves in circles to validate their lack of consciousness. If only they realized it. #veganforever

    • Joyce says...

      “When we judge people, we have no time to love them.”

      “Let he who has not sinned throw the first stone.”

  12. C says...

    Making vegan whipped cream to go w/this would be super and easy. Chill a can of full fat coconut milk until firm, generally overnight or a few hours in the freezer (I know that Thai Kitchen Organic works for this as not all do). Open it and pour of the liquid and put the solid coconut in a mixer and whip. When it’s puffy, add a tsp of Maple Syrup and a pinch of salt. So easy. Yum!

  13. Erin says...

    I’m not vegan, but I don’t eat any dairy, and I highly recommend Coconut Bliss Vanilla Island ice cream with this cobbler– its the best vegan ice cream I’ve ever had!! Their Ginger Cookie Caramel is pretty good with cobblers, too, especially apple. As you can see, I’ve done a lot of research on this topic! ; O

    • Jeni’s new dairy-free chocolate flavor is INSANE! :)

  14. Jessica says...

    Thank you for sharing a vegan recipe!! Look delish!

  15. Julie says...


  16. This looks SO delicious! I always keep frozen berries in my freezer for smoothies, but I never thought to use them for dessert. I also probably wouldn’t tell anyone it was vegan (my husband is biased), LOL, but I bet it is absolutely delectable!


  17. Melissa says...

    Thank you so much for sharing a vegan recipe!! This one looks amazing :)

  18. Lori Allen says...

    Wheat flour work with the blackberry cobbler.?

  19. Ann-Marie says...

    Yes! So excited to see more dairy free recipes lately, thank you!

  20. Yum. Can someone make this for me RIGHT NOW and bring it to my apartment and get a spoon and feed it to me? Thank you.

  21. Yay!!! So excited to see her recipe here. I will definitely give this a try. I made the Corn Carbonara from her newest cookbook the other day, and it packed so much flavor with only a few ingredients. Her mac and cheese is always on rotation in my house, too. Cannot recommend her cookbooks/recipes enough!

  22. LOVE Chloe’s recipes – thank you for another excellent vegan recipe! xo

  23. Edie says...

    It’s like finding chocolate in my peanut butter (peanut butter in my chocolate?) to see Chef Chloe here on Cup of Jo! Chloe is the absolute queen of easy and delicious. Thank you for sharing, CoJ!

  24. Allison says...

    This looks delicious, I love Chloe’s recipes! And thank you so much for including vegan recipes on Cup of Jo. It means the world to your vegan readers. <3

  25. Milka says...

    Love vegan recipes!!! I saw the documentary “Cowspiracy” about how going vegan is the best thing we can do for Earth and stop climate change!

  26. I love all of Chloe’s cookbooks but Flavor is already my favorite!


  27. Denise says...

    I’m transported right into the heat of August with that pic and blackberry cobbler recipe. Delicious! I don’t know why it never occurs to me that I can have that year round with the frozen berry section! Brilliant (and obvious.) I’m deep in rhubarb love at the moment since it’s rhubarb season here in Oregon. Hmm, but now I wonder what a rhubarb-blackberry cobbler would taste like.

    • Sasha says...

      I’m peeking at my rhubarb plants every day! Actually multiple times a day. Man, I can’t wait for pie this year. I think if winter would stop snowing those stalks might grow a little faster!

      I think rhubarb blackberry ANYTHING would be delicious.

  28. This looks amazing! I’m always on the hunt for delicious dairy free dessert. Now that it’s spring and all the berries are hitting the shelves I can’t wait to make this. xAllie

  29. Katie says...

    A vegan dessert recipe….AND it’s easy?! What a great mid-week treat. I’m so excited to whip this up later. Thank you!

  30. Amanda G says...

    Oh boooooy, this looks exactly like the kind of cobbler I like! Bonus: fresh blackberries are on sale for $0.77/pint here :)