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+ servings
A small, fluted white plate is topped with a serving of vegan cherry pie, made with a crumbly biscuit crust.
4 from 10 votes

Vegan Cherry Cobbler

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 8 servings


For the biscuit topping

  • 1 1/2 cups (180 g) unbleached, all-purpose flour
  • 1/4 cup (50 g) cane sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 5 tablespoons (70 g) vegan butter
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons (90 mL) almond, soy, oat, or coconut milk

For the filling

  • 2 pounds dark Northwest Sweet Cherries, stemmed, pitted and halved (about 6 cups)
  • 1/4 cup (50 g) cane sugar
  • 2 tablespoons unbleached, all-purpose flour
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/8 teaspoon Kosher salt


  • Preheat your oven to 350 F and lightly oil a 2.5 quart baker.
  • To make the topping, combine the flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry cutter (or butterknives), cut in the vegan butter. The butter should be in pea-sized pieces. Pour the non-dairy milk and vanilla into the center of this mixture. Mix with a spatula or spoon until the dough is moistened throughout and minimal flour remains at the bottom of the mixing bowl. You should have big clumps of dough(not a single mass, but not crumbs, either).
  • To make the filling, toss the cherries with the cane sugar, flour, lemon juice and zest, and salt.
  • Turn the cherry filling into your prepared baking dish. Dot the top with all of your topping, distributing it evenly.
  • Bake the cobbler for 40-45 minutes, or until the filling is bubbly and the top is turning golden brown. Allow the cobbler to cool for 15 minutes before serving.