Strawberry Cobbler is a must have dessert in the summer! Perfect to make during berry season and this strawberry cobbler recipe includes a special vegan pie crust topping.
This delicious strawberry cobbler recipe is easy to make and it's even easier to scoop up on a dessert plate. The vegan pie crust topping is a one bowl batter that is used to dollop on top of the fruit.
Then the casserole of fresh sweet, juicy strawberries is baked and the topping comes out nice and flaky. One of the best parts about making a cobbler is that the whole process is so easy to make!
The process for the topping is similar to making a vegan pie crust. You still cut in the dairy-free butter to the dry ingredients but instead of having to roll out the crust, the topping is just dolloped on top of the fruity dessert.
The ingredients for this strawberry cobbler recipe are so simple! Just pick up some strawberries at the store and grab a handful of pantry ingredients. Here’s what you need.
Table of Contents
- Fresh Strawberries - halved.
- All-Purpose Flour - for both the strawberries and the topping.
- Organic Granulated Sugar - for both the strawberries and the topping.
- Vanilla Extract - vanilla adds the best flavor to any dessert recipe!
- Baking Powder
- Dairy-Free Butter - use your favorite to make the cobbler topping. Leave the butter cold so you can cut it into the dry ingredients.
- Dairy-Free Milk - you can use your favorite, such as almond, soy, or oat. Just make sure it isn't sweetened.
This strawberry cobbler recipe is so easy to make! Just top fresh fruit with an easy flaky topping. See the simple steps below.
- Prep - Start by preheating the oven and spraying a 13x9 inch baking dish with cooking spray.
- Mix Strawberries - Clean and halve the fruit and add to a large bowl. Add the 2 tablespoons of flour, ¼ cup of sugar, and the vanilla. Gently toss to evenly coat all of the fruit.
- Make Topping - Whisk together the topping dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl. Add the dairy free butter and cut into the dry ingredients using a pastry cutter or even two butter knives. Cut the butter until small crumbles form.
- Slowly add the dairy-free milk and stir after each addition until it is combined.
- Assemble Strawberry Cobbler - Add the coated strawberries to the greased baking dish. Spread into an even layer. Scoop the topping onto the prepared fruit and gently spread.
- The mixture will be thick but will spread and even out more as it bakes. Try not to completely cover the strawberries - you want some peaking through.
- Bake - Bake in the preheated oven until the topping is golden brown. Allow to cool a bit before serving so the strawberries can set up a little.
Use fresh strawberries
It’s best to use fresh strawberries for this strawberry cobbler. Frozen strawberries have too much liquid and will cause the topping to be soggy.
Pick out the ripest and freshest fruit you can find at the grocery store or farmer’s market.
- Use other Berries - In addition to strawberries, you can substitute one or two cups of the strawberries with another berry such as raspberries or blackberries.
- Halve the Strawberries - Don’t cut the strawberries in smaller pieces than halves. The bigger pieces are necessary so they keep some of their shape while baking.
- Top with Sugar - You can sprinkle sugar over the top of the cobbler crust before baking to get a crispy sugar topping.
- Don’t Completely Cover the Strawberries - When topping the strawberries with the cobbler topping, don’t completely cover the strawberries. You want some pockets of strawberries peeking through so that steam and excess moisture can escape.
You really shouldn't. At least not for the best cobbler. Frozen strawberries lead to too much moisture and liquid in the vegan strawberry pie.
It's best not to. If you use a smaller baking dish, the cobbler topping will be too thick and all the strawberries won’t fit.
If you only have a smaller baking dish, then I recommend halving the recipe.
No, you cannot use canned fruit. Canned fruit has lots of liquid or syrup added. The extra liquid will make your strawberry cobbler too soggy.
This strawberry pie will keep for about 3-4 days in the fridge. I recommend tightly covering the top with plastic wrap or foil before storing.
Eat it fresh or within a few days. The fresh strawberries will not maintain the right texture and consistency after freezing.
This vegan strawberry cobbler recipe will be a fast favorite! One that you will want to keep for the future.
More amazing vegan desserts
I’ve got your sweet tooth covered! Here are some of my favorite vegan dessert recipes. All will be crowd favorites.
- Vegan Cherry Fruit Bars - It takes no time at all to make an entire pan of these cherry bars thanks to the canned cherry pie filling!
- No Bake Chocolate Peanut Bars - A super easy treat! These bars are thick, rich, and delicious and only use 5 ingredients.
- Pineapple Coconut Bars - Also known as Pina Colada Bars. They are three layers of tropical goodness.
- Vegan Carrot Cake - Moist, rich, and loaded with lots of fresh carrots. It is amazing on its own but even better when topped with the creamy dairy-free cream cheese frosting.
- 8 cups strawberries - cleaned and halved
- 2 tablespoons all purpose flour
- ¼ cup organic granulated sugar
- ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 cup organic granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dairy free butter
- ½ cup unsweetened dairy free milk
- Preheat oven to 350 degrees F,
- Lightly spray 13x9 baking dish with cooking spray.
- Clean and cut strawberries and add to a large bowl.
- Add flour, ¼ cup sugar and vanilla and toss to coat, set aside .
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder and salt.
- Cut cold dairy free butter into the flour mixture until small crumbles form.
- Gradually add dairy free milk and stir after each addition until well combined .
- Add strawberries to prepared baking dish.
- Scoop topping onto strawberries and spread slightly, mixture will be thick but will spread while baking .
- Bake for 40-45 minutes or until golden brown.
- Store leftovers in refrigerator.