Vegan Strawberry Cobbler
A simple fruity vegan cobbler perfect for a summer dessert. This would be great to share at a BBQ or potluck picnic!
Strawberry Filling
Oat Crust
  1. If using frozen strawberries, let thaw completely before beginning. Preheat over to 375 degrees fahrenheit. Spray an 8 x 8 pan with cooking spray unless using a cast iron pan.
  2. Slice strawberries in thin-but bite-able pieces (I cut mine in thirds). In a bowl, toss together the strawberries, sugar, lemon/lime juice, vanilla extract, salt, and cornstarch until the strawberries are evenly coated. Pour into the bottom of the pan and spread evenly.
  3. In a small bowl, mix together flour, oats, baking powder, and salt. Set aside. In another bowl, whisk together oil and sugar until well combined. Add plant-based milk and continue to whisk until sugar is dissolved. Add in the dry mix that was set aside and fold in until just incorporated. Pour mix in pan on top of the strawberries and spread evenly.
  4. Sprinkle the top of the cobbler with extra sugar to get a crackle-y effect on the top, if desired. After sprinkling sugar, sprinkle small drops of water with your fingers as well. Place dish in oven and let cook for 49-54 minutes until lightly browned on top.
Recipe Notes

*This dish comes out not-too-sweet because it’s meant to be eaten with dairy free ice cream. If you want it sweeter, I’d suggest adding 1/4 cup sugar to the fruit filling.

** Any neutral oil will work here (I used sunflower oil, but you can also use coconut oil, canola oil, etc.)

*** You can sub with half all purpose white flour and half whole wheat flour entirely all purpose white flour if desired.



This is an estimate for 1 of 8 servings without additional sugar added and without ice cream.

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