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overhead view of a serving of vegan cherry cobbler topped with a scoop of vanilla ice cream in a bowl.
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Vegan Cherry Cobbler

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!
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 274kcal
Author: Nora Taylor

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

For Serving

US Customary - Metric

Instructions

  • Prepare Oven and Dish: Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish, or an 8x8 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

  1. 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.
  2. 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.
  3. Store any leftovers in an airtight container in the fridge for 2 to 3 days.

Nutrition

Serving: 1of 8 servings | Calories: 274kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 269mg | Fiber: 2g | Sugar: 34g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg