Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Summer produce is making me so happy right now. I feel like I’ve been eating my body weight in fresh peaches, plums, apricots, cherries and more. I know that the season will end in just a few short weeks, so I’m trying to make the most of it.
This cobbler is one of my favorite ways to enjoy fresh cherries– well, besides eating them by the handful. I had Vander up on the counter with me as I was making this and he was a giant bird everytime I would pit another cherry. Hands extended, mouth open wide and begging for another bite.
If you’re looking for a delicious way to enjoy fresh cherries, this vegan cherry cobbler is it.
Did I mention how easy this one is? Throw the cherries into a baker, mix together the cobbler topping and bake. It’s simple because it’s summer. No one wants to be spending a lot of time in the kitchen this time of year.
I call for coconut milk beverage in this recipe because I think it makes the best cobbler biscuits of all the plant based milks. I learned this trick from one of my favorite cookbooks, America’s Test Kitchen. Oat milk makes for sweeter biscuits, soy is too wet and almond creates a tougher cobbler. So, coconut milk beverage it is.
I’m also using coconut oil instead of butter in this vegan cobbler, but I prefer a triple filtered version that has very little coconut taste.
Also, like almost every other recipe I’ve been posting these days this one is super flexible. Peaches, plums, apricots, berries– any combination of fresh fruit will work. I love this cobbler best slightly warm with a generous serving of ice cream or whipped coconut cream on top.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Vegan Cherry Cobbler
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours 20 minutes
- Yield: 6 servings 1x
- Category: dessert
- Cuisine: American, Vegan
Description
Vegan Cherry Cobbler! You’ve gotta try this delicious cherry cobbler, perfect for summer entertaining. A must-make for when you are craving a delicious vegan dessert!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours 20 minutes
- Yield: 6 servings 1x
- Category: dessert
- Cuisine: American, Vegan
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours 20 minutes
- Yield: 6 servings 1x
- Category: dessert
- Cuisine: American, Vegan
Scale
Ingredients
- 6 cups pitted and halved fresh cherries
- 1/2 cup + 2 tablespoons sugar
- 2 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk beverage (I love Pacific Foods coconut beverage– see notes)
- 1/2 cup melted and cooled coconut oil
- 1 tablespoon white vinegar
Instructions
- Preheat oven to 350 degrees F.
- Toss together the pitted cherries, 1/2 cup sugar and 1 tablespoon flour and place in a 9×13″ baking pan. Set aside.
- In a large bowl, whisk together the remaining 2 cups flour, 2 tablespoons sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut milk, coconut oil, and vinegar. It’s OK if the oil clumps together, that’s normal.
- Add the wet to the dry and stir together until just formed. Dollop the cobbler onto the cherries; I roughly divided the mixture into 1/6ths and made large cobblers, but any formation works. You can also spread the entire batter on top.
- Bake for 30 minutes, then increase the temperature to 375 degrees F and cook for 5-10 more minutes until golden brown and cooked through. Remove and let cool slightly before serving. This taste AMAZING with ice cream or whipped coconut cream.
Notes
America’s Test Kitchen taught me how to make the best vegan shortcakes, which I’ve adapted to this recipe. It’s why I call for coconut milk beverage; oat milk makes these sweeter, soy makes for a wetter biscuit and almond makes for a tough cobbler.
did you make this?
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(8 comments) leave a comment
Thanks much for your speedy reply, Alex. Now hoping I can find fresh cherries this time of year… at least frozen if not. Merry Christmas!!!
Can’t wait to make this cobbler for Christmas but I cannot find anywhere in your recipe or description whether these cherries are tart or sweet. And even though not the best option, if necessary can you substitute fresh for canned cherries? Thanks much for your help.
Hi Jeannie- how yummy for Christmas! They are sweet cherries, sorry for any confusion. I think you could substitute canned, though I’m not sure as I haven’t tested that way yet.
I just made this last night and it was delicious. I’m wondering if all that sugar is needed though. Have you tried it with less sugar?
★★★★
Hi June, you can reduce the sugar!
I only have an 8inch by 8inch glass dish for baking. Could this size pan still work for the cobbler? Or would the amount of each ingredient/baking instructions need to be adjusted?
Hi Savannah, I’m worried that the ingredients will spill out- but a cobbler is very forgiving. Therefore, I’d recommend reducing the amount of cherries and make the cobbler the same way, you just might have a little leftover.
Thank you!!