This vegan cherry cobbler uses dark sweet cherries for a beautifully juicy filling! Topped with a rustic biscuit crust that’s easy to make.
I’ve been on a major cherry kick this summer.
I’ve been snacking on dark sweet cherries from the Northwest, and I’ve been roasting them by the pound. I serve them over ice cream and overnight oats. A few weeks ago, I used them in chocolate cherry ice cream. Today, I’m sharing a vegan cherry cobbler that’s given me many days of delightful dessert leftovers.
Sweet cherries are so easy to love. There’s the natural sweetness, of course. Cherries are a treat on their own or as part of a recipe. I love the plump, juicy texture of cherries and their deep red color. They make any summer dessert more beautiful to look at.
In addition to their wonderful flavor, sweet cherries are also a powerful source of nutrition. They’re packed with anthocyanins, a plant pigment that may have anti-inflammatory effects. Anthocyanins are also classified as antioxidants, and like other antioxidants, they may help guard against chronic disease with aging.
Cherries are a naturally occurring source of melatonin. As such, they may help to naturally support healthy sleep cycles.
Sweet cherries may also support stress management. Studies suggest that cherry phenolics, or chemical compounds, protect cells in our nervous system from the stress and damage that comes with aging. Some studies suggest that serotonin, which occurs naturally in sweet cherries, plays a role in stress reduction and mood regulation.
It’s nice when a dessert this delicious is also a vehicle for nutrient-dense ingredients!
Cherry cobbler is, quite simply, a cobbler made with cherries.
Cobbler is a dessert with a topping—either biscuit or cake—that’s poured over sweetened, fresh fruit. It’s similar to crisp, but the topping is more substantial. I prefer it to almost any other fruit dessert (except maaaybe buckle).
Traditional cobbler is made with butter and sometimes milk. So it’s not vegan.
However, it’s easy to make vegan cobbler! I use vegan butter in this version.
There are a few approaches to making cobbler.
One is to create a topping with biscuit dough that’s been shaped into rounds. That’s what I do for this peach cornmeal cobbler.
You can also forgo the rounds and simply drop biscuit dough on top of the cherries for a freeform, rustic effect.
Cobbler can also be made with batter rather than biscuit dough. It’s apparently possible for it even to be topped with a layer of dumplings!
I use a soft biscuit dough for this vegan cherry cobbler. It’s not quite as crumbly as the dough I’d use for biscuits, but it’s not soft enough to be cake, either.
This was my first time spreading the biscuit dough over the fruit in dollops, and I loved the effect. It leads to a top layer that covers nearly all of the fruit, with juicy little pockets of sweet cherries bubbling up to the surface as the cobbler cooks.
The dough here is similar to the dough I recently used for my strawberry scones. You cut the butter into a flour, sugar, baking powder and salt mixture. Then you add enough milk to make for a crumbly, yet moist, dough. It’s more wet than what you’d use for scones, but the dough should still be dry enough that it doesn’t all stick together.
The most important ingredient of all. I used fresh dark sweet Northwest Cherries for my cobbler. I stemmed, pitted and halved them before adding to the dish. The halved cherries will stay somewhat intact as the cobbler cooks so that they’re juicy and visible in the finished dessert.
Since it’s summer, I used fresh cherries to make this cobbler. You can use frozen sweet cherries in the wintertime. Simply allow them to thaw long enough to cut them in half before proceeding with the recipe.
Vegan butter is what lends a tender, crumbly texture to the cobbler topping. You can use your favorite brand (I like Miyoko’s Kitchen a lot!).
I think cane sugar works best for sweetening the cobbler filling and topping. If you prefer to use coconut sugar, that will work, too. Because sweet cherries have so much natural sweetness and are low on the glycemic index, you don’t have to add a ton of sugar in order to make this dessert.
I use unbleached, all-purpose flour to make the vegan cherry cobbler. It’s my go-to for most baking. If you’d prefer to use whole wheat pastry flour or white whole wheat flour, you can.
Don’t skip the lemon juice in the filling! The lemon juice and zest are a perfect counterpoint to the sweetness of the cherries. They brighten up the flavor of the whole dish.
The cobbler can absolutely be made gluten-free. I recommend a gluten-free, all purpose flour blend. King Arthur’s Measure for Measure is my first choice.
One of the nicest things about cobbler is that it freezes well. You can freeze portions of this vegan cherry cobbler for up to six weeks. The rest of the cobbler can be stored in an airtight container in the fridge for up to four days.
In my home, at least, the leftovers don’t last long 🙂
It’s not summer for me without a few juicy, messy, rustic fruit desserts. I’m really excited about this one, and I hope you’ll enjoy it as much as I have. Here’s to the summer season, however different it seems this year. May it stay sweet and abundant!
This post is sponsored by the Northwest Cherry Growers. All opinions are my own. Thank you for your support!