An Easy Vegan Cherry Cobbler Recipe with a syrupy cherry filling and topped with buttery biscuits. Vegan, delicious, and simply perfect.
Cherry season is coming to an end, sadly, at least in our parts, but there is still time to make an epic cherry dessert. And if making a Black Forest Cake is too much effort, try this Easy Vegan Cherry Cobbler recipe that takes far less prep time, but still packs a lot of flavors, and is great as a dessert, or for breakfast.
This recipe consists of a syrupy cherry filling and a buttery biscuit topping.
To make the cherry filling you will need:
- cherries, fresh or frozen cherries can be used in this recipe, so really, you can make it any time of the year. The cherries will need to have pits removed
- sugar, regular granulated sugar is fine, but I like to mix some brown sugar in there, too, which gives it a more caramel-like flavor
- cornstarch will help thicken the sauce and make it glossy
- lemon, we will use the zest and the juice, so choose an organic lemon. Lemon will add acidity and freshness to the sweet filling.
- vanilla extract
This is what the filling should look like once it is done cooking (see instructions below or in the recipe box):
To make the biscuit topping you will need:
- flour, all-purpose flour is perfect in this recipe
- sugar, regular granulated sugar is fine
- baking powder will help the dough rise
- salt, just a pinch to enhance the flavors
- vegan butter, make sure the butter is cold (regular butter will also work)
- plant milk, we used almond milk in this recipe, but soy milk or rice milk will also work (regular cow milk will also work)
Apart from these main ingredients, you will also need:
- some more vegan butter, melted and brushed on top of the biscuits
- coconut sugar, just a sprinkle on top to add color and a caramel flavor. You can substitute it with brown sugar, or regular granulated sugar
How to make this Easy Vegan Cherry Cobbler
Start by prepping your cherries – if you are using fresh cherries, make sure to remove the pits, which may take a while. We recommend using a cherry pitter for this. You will need about 2 lbs / 1 kilo of cherries.
Next, prepare your cherry filling: to an oven-safe skillet, add the pitted cherries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Let it cook on medium heat, stirring regularly until the filling thickens and becomes glossy, like a syrup. It should take about 10 minutes. Once the sauce thickens and is bubbly, remove from heat and set aside.
While the cherry filling is cooking, preheat the oven to 160°C / 320°F.
Next, make your biscuit topping: to a bowl add flour, sugar, baking powder, and a pinch of salt. Whisk until combined, then add the diced cold vegan butter and mix it into the flour using your hands, until the mixture resembles coarse sand.
Lastly, stir in the plant milk until dough is formed – the dough should be scoopable and not firm. See the pictures below for consistency:
Once the dough is ready, scoop it with a tablespoon and drop it over the cherry filling in heaps.
Brush the dough with melted butter and sprinkle some coconut sugar on top.
Place the cherry cobbler into the preheated oven and bake for about 25-30 minutes, until the dough is golden brown in color and crispy, and the cherry filling is bubbly.
Then, remove the cobbler from the oven and let cool down for about 10 minutes.
And you’re ready to serve!
This cherry cobbler is best served slightly cooled down, so it has a chance to rest. We like to cool it for at least 10 minutes (if you can wait).
Then, scoop out some filling along with a buttery biscuit, place it in a serving bowl, and add a big scoop of vegan vanilla ice cream on top.
It can also be served cooled down, or refrigerated, but in this case, we recommend reheating it slightly, so the butter in the biscuits melts a little, and the filling warms up. Just pop it in the oven for 5-10 minutes, or microwave it quickly.
This dessert is best served fresh and does not keep very well long-term, as the biscuits will soak up the cherry liquids and get soggy. But you can absolutely refrigerate it for a day or two in an air-tight container. Make sure to refrigerate it without the ice cream on top.
See serving suggestions above.
You can make the cherry filling up to a day ahead before baking, but make the biscuits just before baking.
More similar recipes:
- Vegan Black Forest Naked Cake
- Peach and Plum Vegan Crumble
- Crispy Berries and Plum Crumble
- Vegan Blueberry Crumble
- Aronia Oatmeal Crumble Bars
- 2 lbs / 1 kg cherries, fresh or frozen – pitted and halved
- 1/3 cup / 70 grams sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup / 130 grams flour
- 1 tbsp sugar
- 1 ½ tsp baking powder
- pinch of salt
- 3 tbsp / 45 grams butter, cold and cubed
- ½ cup / 125 ml milk (regular or plant)
- 1 tbsp butter, melted
- 1 tbsp coconut sugar (or brown sugar)
- Preheat the oven to 160°C / 320°F.
- Prepare the cherry filling: to an oven-safe skillet, add 2 lbs / 1 kg pitted and halved cherries, 1/3 cup / 70 grams sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract.
- Cook on medium heat, stirring regularly until the filling thickens and becomes glossy, like a syrup, about 10 minutes. The sauce should be bubbling. Remove from heat.
- Prepare the biscuit topping: in a bowl whisk together 1 cup / 130 grams flour, 1 tbsp sugar, 1 ½ tsp baking powder, and a pinch of salt. Add 3 tbsp / 45 grams diced cold vegan butter and mix it into the flour using your hands, until the mixture resembles coarse sand. Stir in ½ cup / 125 ml plant milk until dough is formed – the dough should be scoopable and not firm.
- Scoop the dough with a tablespoon and drop it over the cherry filling in heaps.
- Brush the dough with melted butter and sprinkle coconut (or brown) sugar on top.
- Place into the preheated oven and bake for about 25-30 minutes, until the dough is golden brown in color and crispy, and the cherry filling is bubbly.
- Remove the cobbler from the oven and let cool down for about 10 minutes.
- Serve with a scoop or two of vanilla ice cream.
You can make the cherry filling up to a day ahead before baking.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 1317mgCarbohydrates: 65gFiber: 4gSugar: 38gProtein: 5g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.