Summertime calls for this easy Vegan Cherry Cobbler! The cherry pie filling is warm, jammy, and sweet, and the rustic biscuit topping is kissed with almond and vanilla. Best served with vanilla ice cream on top!
For more fruity vegan desserts, check out my Strawberry Crumble and my Easy Blueberry Crisp. Do you have lots of extra cherries? Bake them into this Cherry Galette!
Once summer rolls around, I head to the farmer’s market with one thing in mind: cherries. I look forward to plump, juicy, in-season cherries every year! And there’s no better way to enjoy them than baked into this Vegan Cherry Cobbler.
Just like my Blackberry Cobbler and my popular Vegan Peach Cobbler, this easy summer dessert tops a macerated fruit filling with a soft and buttery biscuit dough. They’re baked together in a dish and come out of the oven hot, bubbly, and, most importantly, ready to be topped with a scoop of vanilla ice cream!
Why you’ll love this easy cherry cobbler
- Cherries galore! 🍒 If you love fresh cherries, this dessert is for you. I packed the filling with a whopping 5 cups of sweet, juicy cherries so every single bite is bursting with flavor.
- Easy summer dessert – Just like my Apple and Blueberry Crumble, this is a low-effort summer dessert. After about 15 minutes of hands-on prep, you can let the oven do the rest.
- Rustic charm – The best thing about a vegan cobbler is that it’s supposed to be rustic. No perfect pie crusts or complicated steps needed!
How to make a vegan cherry cobbler
Find the complete recipe with measurements in the recipe card below.
Add the cherry filling ingredients to a saucepan and heat over low-medium heat. Simmer until the filling thickens, then pour it into a prepared baking dish.
Pit the cherries!
The last thing you want is to bite into a cherry pit while you’re trying to enjoy your dessert. Before you do anything, use a cherry pitter to pit the cherries individually. Or, to save yourself the hassle, make your cobbler with pitted cherries instead.
Next, mix the melted vegan butter, sugar, vanilla extract, almond extract, and soy milk together in a large bowl.
Add the flour, baking powder, and salt, then gently mix until the dough is thick (kind of like sugar cookie dough).
Place small pieces of the dough all over the cherry filling.
Bake the cobbler until the crust is golden and the cherries are bubbling.
Serve the warm cobbler in bowls with a scoop of my Vegan Ice Cream, a dollop of my Coconut Whipped Cream, a drizzle of melted dark chocolate, a sprinkle of chopped almonds, or a spoonful of vegan yogurt on top. Enjoy!
Frequently asked questions
I love this dessert with fresh cherries, but frozen cherries definitely still work if that is what’s available to you. Thaw the frozen cherries ahead of time and pat them dry really well with paper towels. You want to absorb as much water as possible; otherwise, the excess water will make your filling thin and watery.
Best to stick with fresh or frozen cherries here. Canned cherries sometimes contain added sweeteners and other ingredients that will affect the flavor of the filling.
Tart (sour) cherries do work as a substitute for dark sweet cherries, as long as you’re okay with them making the filling taste more tart and sour.
Yes! You can make the biscuit topping with a quality 1:1 gluten-free baking flour, like Bob’s Red Mill or Better Batter, to make a gluten-free cherry cobbler instead.
You don’t have to. An equal amount of sliced peaches, halved strawberries, blueberries, blackberries, and raspberries would all work well as a substitute. You could even use a 50-50 mix of cherries and the fruit of your choice!
It’s best made fresh, but if you’re really short on time, you can prepare and store the cherry filling and the dough separately in the fridge for up to 4 days. When it’s time to eat, just assemble everything in the dish before baking as normal.
Keep any leftovers in an airtight container in the fridge for 2 to 3 days. I don’t recommend freezing the leftovers.
Vegan Cherry Cobbler
Ingredients
Cherry Filling
- 5 cups sweet dark red cherries pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons cornstarch
Topping
- 6 tablespoons vegan butter melted
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 tablespoon soy milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Prepare Oven and Dish: Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish, or an 8×8 inch square dish. A 9-inch pie pan will also work.
- Make Cherry Filling: To a medium saucepan, add the cherries, sugar, lemon juice, vanilla extract, almond extract, and cornstarch. Stir well, then turn the heat on to low-medium. Simmer until the mixture has slightly thickened. Transfer to the prepared baking dish.
- Make the Topping: In a large bowl, mix together the melted vegan butter, sugar, vanilla extract, almond extract, and soy milk. Now add the flour, baking powder, and salt and mix to combine. The batter should be thick, with a sugar cookie dough consistency.
- Prepare Cobbler and Bake: Press small pieces of the topping together with your fingers and place all over the cherries. Bake for 30-35 minutes, until the crust is slightly golden and the cherry mixture is bubbling. Serve warm with vanilla ice cream or coconut whipped cream and enjoy!
Notes
- Frozen Cherries: Thaw the frozen cherries ahead of time and pat them dry really well with paper towels. Any excess water might make the filling loose/water.
- Gluten-Free: Make the topping with a quality 1:1 gluten-free baking flour, like Bob’s Red Mill or Better Batter, instead of all-purpose flour.
- Store any leftovers in an airtight container in the fridge for 2 to 3 days.
