This simple and tasty vegan dewberry cobbler pairs wild dewberries with notes of cardamom and lemon. Ready with just 10 ingredients and 10 minutes of prep time, this lovely vegan dessert has a cakey texture and is best served warm with a scoop of your favorite ice cream. If you don’t have access to dewberries, you can use blackberries in their place.
If you find yourself with access to some wild dewberries or blackberries, I highly recommend making the simple cakey cobbler. You need just 10 ingredients and about 10 minutes of prep time! I’ve tested it vegan (as it is written below) as well as with regular unsalted butter and whole milk and both versions are equally delicious. I love adding in a bit of cardamom because it’s my favorite spice and it pairs so incredibly well with most fruit desserts, but you could use ground cinnamon instead. This is definitely a dessert that is best served warm with a big ole scoop of your favorite ice cream!
What are Dewberries?
Dewberries are a wild relative of blackberries. They tend to grow along the upper banks of creeks and streams, or along fence lines, often in disturbed areas. I like to think of them as liking that sweet spot between development and the “wild”. When ripe, they’re a blackish purple color and incredibly juicy. Since Texas is hot as heck in the summer, dewberry season is typically in the springtime (April, May, and sometimes very early June). Dewberries are generally a bit smaller than blackberries and have a more intense flavor. If you can’t find dewberries, this recipe can be made with an equal amount of blackberries.
Dewberry Cobbler Ingredients & Substitutions
Since this is more of a standard cakey cobbler that is made by pouring batter over the fruit, the base of it is made up of a combination of butter, sugar, milk, and flour. Vanilla, cardamom, and lemon lend flavor while baking powder gives the batter a little lift. Though I’ve written this recipe as vegan, it can also be made with regular unsalted butter and whole milk for equally delicious results (I’ve tested both!). If you don’t like or don’t have cardamom, feel free to leave it out or use cinnamon instead.
Recipe Tips
- Make sure you allow enough time for your butter, whether you’re using vegan or regular, to come to room temperature. You should easily be able to press your finger into it but it should not look melty.
- Allow your oat milk (or regular milk) to come to room temperature before using it in the recipe. Using cold milk will make the butter seize up and affect the texture of the cobbler.
- If you are making this cobbler recipe vegan as written, make sure to use a vegan butter block or sticks that are made for baking rather than a spread style butter that is sold in a tub. The spread style is too soft and too salty for this recipe.
- Allow the cobbler to cool for at least 20 minutes before serving. This allows the fruit juices to thicken which keeps it from being soupy.
If you find yourself with some leftover dewberries after making this cobbler, I highly recommend trying out these gluten free and vegan zucchini cakes with dewberry glaze! Or, you can try making this dewberry shrub with lemon thyme.
Foraged Dewberry Cobbler
- Total Time: 55-65 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This simple and tasty vegan dewberry cobbler pairs wild dewberries with notes of cardamom and lemon. Ready with just 10 ingredients and 10 minutes of prep time, this lovely vegan dessert has a cakey texture and is best served warm with a scoop of your favorite ice cream.
Ingredients
- 3 cups dewberries
- 1 medium lemon, zested and juiced
- 1/2 cup vegan butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup oat milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, or white spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cardamom
Instructions
Preheat your oven to 350 degrees. Add your berries to a 1.5 to 2-quart baking dish along with the lemon zest and juice. Gently stir the berries to distribute the zest and juice.
In the bowl of a stand mixer, or by hand, combine the vegan butter and the sugar. Beat them together until the mixture starts to look fluffy then add the vanilla extract and oat milk. Mix well then add the flour, baking powder, salt, and cardamom. Mix until you have a thick batter. Pour the batter over the top of the berries in the baking dish. Tap the dish a few times on the counter before putting it in the oven to help remove air bubbles and encourage the batter to settle down over the berries.
Bake the cobbler for 45-55 minutes or until the top is golden and the juices are bubbling. Remove from the oven and cool for at least 20 minutes before serving.
Keep leftovers covered in the fridge. Enjoy within 4-5 days.
Notes
- Make sure you are using a vegan block style butter rather than a spread style butter for the best results.
- If you don’t need this recipe to be vegan, feel free to use regular unsalted butter in place of the vegan butter and whole or 2% milk in place of the oat milk.
- Feel free to use blackberries in place of the dewberries. Raspberries and blueberries would also work well here.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: dessert
