Mixed Berry Cobbler

This berry cobbler is one of my favorite desserts! I love it warm with vegan ice cream, and also cold the next day for breakfast. The oatmeal cookie topping is sweet and crunchy with little bits of walnut goodness, and it is so good with the juicy tartness of the berries! It is also very simple to make, and uses ingredients that are easy to find. It is vegan, of course, and you can make it gluten free by using certified gluten free oats and oat flour:

I make my own oat flour and vegan brown sugar, but you can use store-bought if you prefer. I like to use a bag of frozen mixed berries for this recipe, because it is less expensive than buying fresh berries. You can use fresh, though, if you have them available and you won’t have to wait for them to defrost.

Get your mixed berries out of the freezer and pour them into a large glass bowl about an hour ahead of time as they should be partially defrosted before you start. Next, preheat your oven to 375 degrees Fahrenheit and spray a 9″ x 9″ pan liberally with non-stick spray:

Start by making the oatmeal cookie topping. Whisk the oat flour, rolled oats, chopped walnuts, ground flax, and baking powder together. Make a well in the center and set the bowl aside:

Using a fork, cut the Earth Balance vegan butter into the brown sugar and salt:

Add the vanilla and non-dairy milk, then mix them in as much as you can. It will look curdled and that is ok:

Add it to the well in the oat mixture:

Mix together with a folding motion until it is evenly blended. Set the bowl aside while you make the filling.

Start making the filling by whisking the vegan sugar, oat flour, and salt together:

Add the lemon juice and zest to the berries, then sprinkle the dry mixture on as well:

Gently mix together:

Cook the berry mixture in the microwave on high power for five minutes, then stir. Repeat twice for a total of 15 minutes cooking time. (Fresh or fully defrosted berries might need a little less time so keep a close eye on them after 10 minutes.) The berry juice should be starting to thicken:

Pour the thickened berry mixture into your prepared pan:

Add small chunks of the oatmeal cookie dough to the top of the berries like this:

Bake at 375 degrees Fahrenheit for 30 minutes, until the cookie top is golden brown. Cool on a rack until it is still warm, but no longer hot to the touch, then serve as desired:

Happy Healthy Vegan did a recent review of NadaMoo! dairy free ice cream, and both Anji and Ryan really liked it. When I saw it at my local Meijer, I thought the vanilla flavor might go well with this berry cobbler. I was not disappointed, and I think NadaMoo! is the best of all the store-bought vegan ice cream brands. It is creamy, has the right amount of sweetness, and the coconut flavor is barely detectable. I will definitely buy it again!

This berry cobbler is lovely on its own, or you can make it extra special by adding a scoop of vegan vanilla ice cream or a dollop of whipped topping. Enjoy!

 

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Mixed Berry Cobbler

This delicious berry cobbler has a lovely oatmeal cookie crust. Make it gluten free by using certified gluten free oats.

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 308 kcal
Author Deborah Mesdag

Ingredients

Oatmeal Cookie Topping

  • 105 g (7/8 c) Oat Flour
  • 80 g (7/8 c) Rolled Oats
  • 20 g (2 TBS + 1 tsp) Ground Flaxseed Meal
  • 3.1 g (5/8 tsp) Baking Powder
  • 40 g (1/3 c) Chopped Walnuts
  • 75 g (1/3 c) Earth Balance Spread
  • 75 g (1/3 c packed) Vegan Light Brown Sugar
  • 1.6 g (1/4 tsp) Salt
  • 1.9 g (3/8 tsp) Vanilla Extract
  • 37.5 g (2 1/2 TBS) Non-Dairy Milk

Berry Filling

  • 3 lb bag Mixed Berries (blueberries, raspberries, and blackberries)
  • 45 g (3 TBS) Lemon Juice
  • 2.3 g (1 1/2 tsp) Lemon Zest
  • 150 g (3/4 c) Vegan Sugar
  • 90 g (3/4 c) Oat Flour
  • 2.4 g (3/8 tsp) Salt

Instructions

  1. Get your mixed berries out of the freezer and pour them into a large glass bowl about an hour ahead of time as they should be partially defrosted before you start. Next, preheat your oven to 375 degrees Fahrenheit and spray a 9″ x 9″ pan liberally with non-stick spray.

  2. Start by making the oatmeal cookie topping. Whisk the oat flour, rolled oats, chopped walnuts, ground flax, and baking powder together. Make a well in the center and set the bowl aside.

  3. Using a fork, cut the Earth Balance vegan butter into the brown sugar and salt. Add the vanilla and non-dairy milk, then mix them in as much as you can. It will look curdled and that is ok. Add it to the well in the oat mixture. Mix together with a folding motion until it is evenly blended. Set the bowl aside while you make the filling.

  4. Start making the filling by whisking the vegan sugar, oat flour, and salt together. Add the lemon juice and zest to the berries, then sprinkle the dry mixture on as well. Gently mix together.

  5. Cook the berry mixture in the microwave on high power for five minutes, then stir. Repeat twice for a total of 15 minutes cooking time. (Fresh or fully defrosted berries might need a little less time so keep a close eye on them after 10 minutes.) The berry juice should be starting to thicken.

  6. Pour the thickened berry mixture into your prepared pan. Add small chunks of the oatmeal cookie dough to the top of the berries, leaving bits of berries uncovered.

  7. Bake at 375 degrees Fahrenheit for 30 minutes, until the cookie top is golden brown. Cool on a rack until it is still warm, but no longer hot to the touch, then serve as desired.

Recipe Notes

  • If you like your berries more tart, decrease the sugar in the filling to 125 g (5/8 c)
  • The cobbler keeps in the fridge for several days. It also freezes and reheats very well.

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