Berry Cobbler

by Sarah

in Dairy-Free, Desserts, vegan

vegan berry cobblerHello there! I’m currently on my neurology rotation and recently made the switch from inpatient neurology to outpatient. Inpatient neurology means patients are living in the hospital while the medical team takes care of them, and was a combination of stroke patients and various neurological diseases ranging from severe migraine to spinal cord disease. It’s been a fascinating rotation, and the physical exam in neurology is one of the most sensitive physical exams I have encountered – you can learn so much from it to narrow down where in the brain or spinal cord the problem is located.

As most inpatient rotations go, we arrive very early in the morning to pre-round on patients and leave the hospital in the evening. Suffice to say, I saw very little sunlight for most of the inpatient rotation as it’s always dark when I’m going to and leaving the hospital. At the end of the inpatient rotation, I had a 2 day weekend before starting outpatient neurology (2 day weekends are rare when you are on inpatient!) and the sun shined bright all weekend, washing away the rain and early morning darkness.

With the weather surprisingly warm this last week (we were in storm mode prior to this stretch of good weather), I wanted to share this recipe for berry cobbler. Traditionally a dessert of the summer time, in this time of wonderful weather, it’s time for summer dessert. This cobbler tastes best with a generous scoop of vanilla is ice cream (p.s you can now buy vegan vanilla ice cream at Trader Joes and Safeway) or angel food cake as pictured below. The key to this cobbler is to find your desired balance between oats and dough for the top part. I made this cobbler is on the doughier side for added chewiness – but you can add more oatmeal if you want it crunchier. I also recommend brushing the top with soy milk before cooking and sprinkling the top with sugar. Not only does this make the cobbler taste better, it also gives the cobbler a warm golden glow.

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Berry Cobbler
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
Fruit layer
  • 3 cups frozen berries (I used strawberry and blueberries)
  • ½ cup sugar
  • 2 tablespoons all purpose flour, unbleached
  • 1½ teaspoons cinnamon
Bread layer
  • 1 cup all purpose flour
  • ½ cup rolled oats
  • 2 tablespoons sugar, plus extra to sprinkle
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup very cold vegan margarine (Earth Balance)
  • ¾ cup soy milk
  1. Preheat oven to 375
  2. Mix fruit layer ingerdients in a medium size bowel
  3. In a separate, large bowel, whisk dry ingredients of bread layer together.
  4. Add in soy milk to dry ingredients, and mix till homogenous.
  5. Cut cold margarine in with a pie cutter (or alternatively using two forks)
  6. Fold in rolled oats.
  7. Fill bottom ¾ of ramekins with fruit mixture, and top with 4 tablespoons of bread mixture per bowel. Pat bread mixture so it lies flat over the fruit mixture instead of in the round shape of your measuring spoon.
  8. Brush top of bread layer with soy milk and sprinkle sugar generously (this gives the bread a dark and sparkly color after baking)
  9. Bake for 1 hr, until the bread layer is golden brown.


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{ 8 comments… read them below or add one }

1 Pamela @ BFG February 22, 2016 at 1:20 pm

This cobbler is such a beauty! I love seeing those deep shades of the berries. Pinning now to enjoy later!


2 Sarah February 23, 2016 at 12:29 am

Thanks! Enjoy! :)


3 Marta February 23, 2016 at 11:26 am

This looks so yummy Sarah – the baked berries look perfect!


4 Sarah February 23, 2016 at 7:17 pm

Thanks Marta!


5 Teffy @ Sprinkle of Green February 29, 2016 at 3:39 am

Now I’m crazily craving cobbler! It’s such a warming dessert that now that I’m back in the cold I’ve been craving anything and everything that is comforting, and this cobbler fits right in. X


6 Sarah March 1, 2016 at 10:07 pm

Thank you!


7 Natalie @ Obsessive Cooking Disorder March 4, 2016 at 6:18 pm

Ohhh, neurology is tough (that shelf!) lol. I only had inpatient (stroke team and consults team) so you’re lucky you get to do both in and outpatient. I’ve never had vegan ice cream but it looks yummy


8 Sarah March 5, 2016 at 10:42 am

Thanks! :)


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