Ah, sweet summertime! Such a lovely season certainly calls for fruity and fresh desserts. Today I bring to you a recipe for Vegan Strawberry Cobbler with a thick, oat-filled crust. This one gets two thumbs up! (Three, if you serve it with dairy-free ice cream 😉 )
In all honesty, I have very mixed feelings about fruit-flavored desserts. I’m the daughter of a self-proclaimed chocoholic mother, and I’m not ashamed to admit that I take on quite a bit of that trait. In fact, many of my recipes feature chocolate as the star. If you’re currently drooling at the thought of chocolate right now, feel no shame whatsoever and head on over to the recipe for these Cocoa Cashew Energy Balls , these Classic Chewy Chocolate Chip Cookies, and/or (my mom’s favorite): (Secretly) Healthy Banana Blackout Cookies)!
The other side of me LOVES fruity desserts. Whether it’s apple pies, fruit tarts, or you name it… I’m in! I love finding whatever is in season (or whatever I have buried in my freezer…) and turning it into some tasty treat.
This Vegan Strawberry Cobbler with Oat Crust was born one lazy afternoon when I found not ONE but TWO bags of frozen strawberries buried deep in the dark caverns of my freezer. I had a strange hankering for cobbler and thought there was no better opportunity!
I love this Vegan Strawberry Cobbler because the Oat Crust-to-Strawberry Filling ratio is just fabulous. It seems as if most cobblers I eat it’s all fruit and no topping… but not this cobbler! Not that mostly fruit filling is bad by any means, but the crumbly part on top is the most important part in my
This dish is also spectacular because it’s not too too sweet. I don’t know about you all, but I ALWAYS plan on eating my cobbler with a nice hunk of dairy free ice cream (I personally loved pairing this cobbler with a coconut-milk based ice cream). If the cobbler had been too sweet on it’s own, it would’ve been waaaay too sweet with the ice cream! Thus, if you do not plan on scooping frozen chunks of dairy-free goodness on top of your cobbler, you may want to add about 1/4 cup of sugar to the fruit filling.
I do question why my STRAWBERRY cobbler turned out to be blue-looking… I’ve settled my guess on that it was because my strawberries were frozen beforehand, therefore they took on a different color. I’m not sure exactly why (or how?) that makes sense, so if there are any chemists that come across this recipe, please leave me a note in the comments below! Regardless of color, this vegan cobbler is sure to be enjoyed by all 🙂
If you make this recipe for Vegan Strawberry Cobbler with Oat Crust (or any of my recipes, for that matter), be sure to tell me how it goes in the comments below! You can also share your recreations on Instagram and tag me @cookwithcourt! I love love LOVE to see what’s baking up in your kitchens! Happy baking!
Vegan Strawberry Cobbler
- 4 cups sliced strawberries
- 1/4 cup coconut or white sugar *
- 1 tbsp lemon or lime juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1/3 cup light oil **
- 1/4 cup coconut or white sugar
- 1 cup plant-based milk (unsweetened)
- 1 cup white whole wheat flour ***
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
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.
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.
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.
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.
*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.