Vegan Cherry Cobbler
Juicy, in-season cherries topped with homemade, buttery biscuits! This vegan cherry cobbler is a must when cherries are in season and the perfect dessert for summer.
The perfect summer dessert, especially when fresh cherries are in season. It’s one of my favorite ways to enjoy sweet cherries, topped with a buttery cobbler and a generous serving of homemade coconut cream on top.
Why I love this recipe
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. My easy peach crisp, peach habanero salsa, and low-sugar strawberry jam are on repeat right now. I know that the season will end in just a few short weeks, so I’m trying to make the most of it.
This vegan cherry cobbler is one of my favorite ways to enjoy fresh cherries– well, besides eating them by the handful (and my cherry pie bars!). I had my son 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.
Ingredient Notes
- Fresh cherries: Juicy, in-season cherries are a must for this recipe. As with most fresh fruit recipes, the better the fruit tastes, the better this cherry cobbler will be.
- Sugar: The sugar is needed to balance the tartness of the cherries and the sugar helps to draw out the juices from the cherries.
- Coconut milk beverage: As with my vegan peach cobbler, 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. Oat milk will also work.
- Coconut oil: I use coconut oil instead of butter in this vegan cobbler, but I prefer a triple filtered version that has very little coconut taste.
Variations
This vegan cherry cobbler is flexible, depending on what’s in season. 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.
How to Make this Vegan Cherry Cobbler
Toss the Cherries
Toss together the cherries, 1/2 cup sugar and 1 tablespoon flour. Pour into a prepared casserole pan. I use a 9×13″ pan, but an 8×8″ will also work.
Make the cobbler batter
Whisk together the flour, sugar, baking powder and salt. Add in the oil and milk and whisk to just combine, taking care not to over mix. Overmixing will create for a tougher batter.
Dollop the cobbler batter on top of the cherries!
Spread the mixture over the cherries and place in the oven. Bake until golden browned and bubbly. Remove, let cool slightly and enjoy. Top with ice cream, yogurt or whipped cream.
Tips for Success
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.
As the cherry cobbler bakes, the cherries will release their juices, which will help to make a sauce for the cobbler topping. I think the best part about cobblers is that they don’t have to be perfect, like in a pie.
How to Serve
We love this vegan cherry cobbler most warm with a big scoop of vanilla ice cream on top (Oatly vanilla and Brave Robot are my favorite dairy-free ice cream brands.) Alternatively, you can top with whipped cream or vanilla yogurt.
More Summer Dessert Recipes
- Vegan Strawberry Shortcake
- Sweet Cherry Lime Popsicles
- Peach Pie Bars
- Fresh Berry Trifle
- Sunset Orange Popsicles
- Plum Compote Dessert Sauce
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!
Vegan Cherry Cobbler
Equipment
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 milk, I use coconut milk beverage, but oat milk will also work. 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.
Fantastic, didn’t change a thing.
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!!