Vegan Stawberry Cobbler
Hello & Happy Thursday!!
If there is one dessert that the South is known for, it’s cobbler!! Some of my earliest memories are being at restaurants with my family and ordering this every time. While there are countless variations to this perf dessert, there is something about the classic version that I just love.
In addition to being the perf dessert, cobblers are great for any season as you can tailor the filling and toppings to whatever is thriving at the time. On top of having endless options for fillings, they are just SO EASY. You need just a handful of ingredients and a pan, and boom..
You have a fab effortless dessert!!
This recipe is one of my favorites for countless reasons! It’s quick, easy, affordable, flavor packed, packs less sugar than most cobblers, has multiple textures, you can easily switch up the fruit to cater to your preferences, it’s perf for any season, great for entertaining, you can easily make more than one and throw in the oven, and it’s just such a staple!!
If you love iconic desserts, you have to try my staple vegan Strawberry Cobbler!!
Why this recipe rocks:
Packed with strawberries and less sugar
Perf for any season
Great for entertaining
Eat Drink Shrink
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 16oz package strawberries, or 2 cups, sliced
- 1/4 cup cane sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup can sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons vegan butter chilled
- 1/2 cup almond milk
- 2 tablespoons coarse sugar
- Vegan ice cream
- Preheat your oven to 400 degrees F.
- In a large bowl, stir together the strawberries, sugar, lemon juice, cornstarch, kosher salt, and vanilla extract.
- Add the strawberries to the cast iron skillet and bake for 10 minutes.
- Remove from heat, set aside. In the meantime, prepare the biscuit topping. In a large bowl, whisk together the flour, sugar baking powder, and salt. Using a pastry blender, cut in the vegan butter until it resembles peas.
- With a fork, stir in the milk just until the mixture comes together. Avoid overmixing.Drop spoonfuls of the biscuit dough onto the baked strawberries. Slightly smooth to avoid any overly thick areas.
- Sprinkle the top of the dough with coarse sugar.
- Return the cobbler to the oven and bake for an additional 25-30 minutes or until bubbly and browned on top. A toothpick inserted near the center should come out clean.
- Allow the cobbler to rest for at least 30 minutes. Serve warm or at room temperature with vegan ice cream.