This yummy vegan fruit cobbler uses vegan butter to give it a traditional taste and texture. I recently reduced the amount of butter to 4 tablespoons and the result was fabulous.
If you’ve been following me for a while, you know that I developed my vegan desserts using oils instead of butter. That’s because when I moved from the traditional pastry kitchen to the vegan kitchen over 25 years ago, the only vegan butter available at that time was awful hydrogenated stick margarine. It was extremely unhealthful, and it tasted nasty, too. Later, the vegan margarine and butter became tastier and more readily available, but I still felt no need to use them for the most part. And, I try not to use palm oil fats. Well, times change, and now we have good quality, tasty vegan butters that are palm oil-free, too, most notably Miyoko’s Creamery’s European Style Cultured Vegan Butter. If you cannot get a vegan butter, you can make your own.
Today I’ve got a different kind of cobbler for you, one that starts by melting vegan butter in the baking pan. The simply mixed batter is spooned over the melted butter, but it is not stirred in. Next, you add the fruit over the batter, sprinkle with a tablespoon of sugar if you like, , and bake until golden brown. That’s it!
Any variety of ripe seasonal fruit can be used to make this delicious cobbler. When paired with a subtle touch of ginger powder, berries, peaches, apples and pears work particularly well here but feel free to omit it or use some cinnamon. I created this recipe for the Essential Vegan Desserts Course at Rouxbe and it’s been very popular. By the way, the next course starts on Sept 10th, 2020. I’d love to see you in class!
I wanted to use up the fruits in my refrigerator that were getting close to going over the edge and I am determined not to waste. I had 1 cup of blueberries and 2 peaches – 1 white and 1 yellow – and the combination tasted so good. I served the cobbler on a plate that my great-grandmother passed down. She ate very differently, but I have no doubt that she’d approve of this vegan fruit cobbler.
Vegan Fruit Cobbler
Ingredients
- 4 tablespoons vegan butter this is 2 ounces butter
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 3/4 cup organic granulated sugar, plus additional 1 tablespoon for sprinkling, if desired
- 1 teaspoon baking powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon fine sea salt
- 3/4 cup almond, oat or soy milk
- 2 cups sliced stone fruit, or berries or a mixture.
Instructions
- Position a rack in the center of the oven and preheat to 350°F.
- Put the butter into an 8-inch square or 9-inch round pan and place in the oven to melt. Watch carefully so that the butter does not burn.
- Whisk, measure and sift together the flour, sugar, baking powder, ginger and salt together into a medium-size mixing bowl.
- Add the milk to the dry ingredients; stirring until just incorporated.
Pour the batter into the pan with the melted butter. Do not stir. Arrange the fruit over the batter.
- Sprinkle with the remaining tablespoon of sugar and move to the preheated oven.
- Bake for 40 to 50 minutes, or until the batter is cooked through and the cobbler is lightly browned all over.
- Remove from the oven and place the baking pan on a wire rack to cool slightly
- Serve warm with ice cream or any complimentary non-dairy cream or sauce. It is very good served ‘naked’ too.
I have been searching for a good cobbler recipe! Thanks, Fran!
I’m so glad you’ll be making this Rebecca. Make sure
After I made the blueberry one (which was DELISH, as you know), I got an idea to make a savory cobbler with zucchini, cherry tomatoes, and a yellow pepper, along with some fresh herbs I had on hand. It’s what’s for dinner tonight, along with a big green salad. The little taste I took when it came out of the oven was really good. Thanks for the inspiration!
Rebecca, now that is brilliant!! I’m going to do the same. Thank you.
Unfortunately, when I made this it didn’t come out well. I don’t know what I might have done wrong, but there wasn’t enough crust and it was swimming in butter. I followed the recipe amounts precisely. Question, was I supposed to whisk, measure, and sift both the all-purpose flour and the whole wheat pastry flour? The recipe was so simple that I wish it could have been delicious so it could be a go-to quick recipe.
I am so sorry the recipe was not successful for you. I don’t know what went wrong, as many people have reported to me that their results were excellent, someone even did a savory version. I do whisk, measure sift both flours but I can’t say that would have made a huge difference here. Meausuring though is key. It sounds as if you were short on dry ingredeints somehow.
.Are you sure you baked it long enough- that is until dark on top? I had one reader use dairy butter and still the cobbler was excellent- she sent photo as did many others who made this. What butter did you use? You could try again, using less butter
Fran, how do you measure your flour since weight isn’t specified? Do you scoop and level, or do you spoon into the cup and level? Thanks!
Hi Kathy, I use the whisk, dip and sweep method of measuring dry ingredients.
That means, whisk the flour, Overfill the cup and level.
I hope this helps. I go into the why in depth in Vegan Chocolate and in the Essential Vegan Desserts Course at Rouxbe.
Thanks for the good question.
Fran
Hi. Greetings from the UK. I can’t obtain the butters you mention in your post.
I also have to avoid coconut products. Could I make it using a light olive oil or Rapeseed Oil (think you know it as Canola) if you think it would work how much would I use and would I follow the same instructions?
I would love to make a cobbler and sponge topping that would work using oil.
Many thanks.
Forgot to click notify me for the above question
Got you!
This is now my go to recipe for cobbler! So easy, so delish! I was searching for a vegan cobbler recipe a few years back and that’s how I found you! Love your recipes and emails thank you!
Chrissy!
Yay!! I am so glad you like my so easy but scrumptiious cobbler!!
Enjoy!!
Fran