Dairy-Free Vegan Cherry Cobbler

Cherry Cobbler
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Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 12 servings
Nutrition Facts (per serving)
143 Calories
5g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 143
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 349mg 15%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Protein 2g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious dairy-free cherry crisp rendition of a classic favorite is beautiful and impressive yet simple to make and prepare in advance. Up to 1 day in advance you can prepare the filling, storing it in the prepared dish in the refrigerator, and you can also mix the dry ingredients with the margarine, storing the mix in an air-tight container in the refrigerator.

For an elegant personalized touch, try serving these in individual deep-dish souffle dishes or other medium-sized ovenproof dishes alongside a scoop of dairy-free vanilla ice cream, either storebought or homemade. Another way to serve these would be to add whipped cream on top with a fresh cherry. Another way to serve this delectable dish is by adding crème fraîche on top and pair with your favorite white or red wine of your choice.


  • For the Filling:
  • 2 bags/32 ounces cherries (frozen, thawed slightly)
  • 2 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • For the Topping:
  • 1 1/2 cups flour
  • 1 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar (plus more for sprinkling)
  • 6 tablespoon soy margarine (cut into pieces)
  • 1/2 cup soy milk (unsweetened)

Steps to Make It

Prepare the Filling

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Lightly grease a 9-inch pie plate.

  3. Place the cherries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved.

  4. Mix the cornstarch with 1 tablespoon of cold water until dissolved.

  5. Then add this to the cherry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7 to 10 minutes.

  6. Carefully, pour the filling into the prepared pie plate.

Prepare the Topping

  1. Gather the ingredients.

  2. In a food processor, combine the white flour, baking powder, salt, and sugar, pulsing until well mixed.

  3. Add the soy margarine and process until the mixture is crumbly.

  4. With the machine still running, add the soy milk gradually until the mixture just holds together and pulls away from the sides of the bowl.

Assemble the Cobbler

  1. Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.)

  2. Once all of the dough has been used, sprinkle the topping generously with sugar.

  3. Bake until puffed up and golden brown, about 35 to 45 minutes.

  4. Serve warm, at room temperature or cold.

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