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