vegan blackberry cobbler

Vegan Apple and Blackberry Cobbler

I was gifted a large punnet of blackberries from my friend’s garden recently. She and my wife were going off on a trip for the day, so I was left alone with my fresh, plump new blackberries. Fortunately I already had some apples in the fridge, and indeed all the other ingredients I needed to make this Vegan Apple and Blackberry Cobbler.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Cobbler isn’t something I grew up with. I worked in a restaurant up north that had it on the menu and that was my first experience of it. That cobbler was actually very different from the one here, which is considerably simpler in both its ingredients and method. This I think of as more of a classic cobbler, and one that is easy enough for anybody to just throw the ingredients together and produce a great result. For the cobbler topping, you are essentially making a soft dough that you spoon over the filling, and that is about as complicated as this recipe gets. You can use fresh blackberries while they are in season, or frozen if they are not. You can also choose from a whole variety of other berries and fruits to keep this recipe going throughout the year, such as blueberries, or peaches.

If you want to make it gluten-free then use gluten-free self-raising flour instead and add about 2 tsp xantham gum to help bind it.


ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


vegan blackberry cobbler

Vegan Apple and Blackberry Cobbler

Prep Time 10 mins
Cook Time 55 mins
Course Dessert
Cuisine British
Servings 6

Ingredients
  

Easy to make gluten-free.

    For the Filling:

    • 500 g fresh blackberries washed
    • 4 medium apples
    • 150 g golden caster sugar
    • ½ tsp ground cinnamon

    For the Topping:

    • 250 g self-raising flour
    • 2 tsp baking powder
    • ¼ tsp salt
    • 100 g vegan butter diced
    • 50 g rolled oats
    • 150 g golden caster sugar
    • 100 ml vegan milk I used oat
    • 3 heaped tbsp plain vegan yoghurt
    • A little vegan milk for brushing
    • 1 tbsp sugar to top

    Instructions
     

    • Preheat the oven to gas 5/190C/375F.
    • Peel, core and slice the apples, then store them in water until you are ready for them. Now put the washed blackberries and the apple slices into a medium oven dish, sprinkle on the sugar and the ground cinnamon, then gently mix together.
    • To make the cobbler topping, put the flour, baking powder, salt and vegan butter into a large mixing bowl and rub between your fingers until you get a fine breadcrumb texture (takes about 5 minutes). Now add the oats, sugar, milk and yoghurt and thoroughly mix until you have a very soft dough.
    • Spoon lumps of the dough over the cobbler filling, leaving little spaces here and there, until you have used it all up. Brush the top with a little vegan milk and sprinkle on the tablespoon of sugar.
    • Place the oven dish on a baking tray and cook in the middle of the oven for about 40-55 minutes, until the topping is golden and firm and the fruit is cooked.
    • Allow to cool for about 15 minutes before serving with some vegan cream or custard.
    Keyword apple, blackberry, cobbler, vegan
    vegan blackberry cobbler

    WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
    SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
    AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES


    Check out my latest recipes here

    Sweet Potato, Lentil and Bean Chilli

    This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

    Mini Vegan Chicken and Courgette Pies

    This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

    Savoy Cabbage, Apple and Walnut Slaw

    A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

    Caramelised Red Onion and Cranberry Tarts

    Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

    Cranberry Sauce

    Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

    Vegan Mushroom, Green Olive and Walnut Patè

    Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

    Roasted Butternut Squash with Lentils and Mushrooms

    Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

    Please follow and like us:
    error20
    fb-share-icon20
    Tweet 20
    fb-share-icon20

    Leave a Reply