Description
Warm, nostalgic, and totally plant-based, this boysenberry cobbler is rich with floral tartness, sweet jammy berries, and a golden biscuit topping that’s perfect straight from the oven or chilled.
Ingredients
4 cups fresh or frozen boysenberries
1 tbsp lemon juice
½ cup organic cane sugar
1 tbsp cornstarch
1 tsp pure vanilla bean
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
Pinch of sea salt
¼ cup coconut oil (solid) or vegan butter
¾ cup plant-based milk
2 tbsp maple syrup
Instructions
1. Preheat your oven to 375°F.
2. Toss boysenberries with lemon juice, sugar, cornstarch, and vanilla; let sit for 5 minutes.
3. Pour berry mixture into a greased 9-inch baking dish.
4. In another bowl, sift together flour, baking powder, baking soda, and salt.
5. Cut in coconut oil until the mix resembles crumbs.
6. Add plant-based milk and stir gently—do not overmix.
7. Drop spoonfuls of batter over the berries, leaving space for juices to bubble through.
8. Bake for 40–45 minutes until topping is golden and filling is bubbling.
9. Let cool 10–15 minutes before serving.
10. Drizzle with maple syrup or preserves if desired.
Notes
To substitute sugar, try coconut sugar for a warmer flavor.
Mix in blueberries for a double-berry twist.
For festive flair, add cinnamon or ginger to the topping.
Leftovers keep for 4 days in the fridge; reheat in oven for best texture.
Also great cold or layered into a breakfast parfait.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cobbler, boysenberry dessert, plant-based baking