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!Print
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!
- 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
- 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.
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.