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.
Vegan Apple and Blackberry Cobbler
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
- 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.
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
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…