Mixed Berry Cobbler

31 March, 2026 Recipe PREP 10 min COOK 45 min

Mixed Berry Cobbler

PREP 10 min COOK 45 min

Description

A homemade, fruit-filled dessert evokes feelings of warmth and comfort, boosting mood and reducing stress. This berry cobbler with pomegranate syrup is a family tradition and a great way to impress your guests. Berries are packed with antioxidants, and the cobbler offers more than just nutrition. Plus, it’s vegan, making it a perfect choice for those with lactose intolerance.


NOTE

This recipe can easily be doubled for a party of 8.

Ingredients

4 SERVES

Pomegranate Reduction

  • 1/2 cup (120 ml) pomegranate juice

  • 1⁄4 cup (60 ml) maple syrup

  • 1½ Tbsp (22 ml) water

Cobbler

  • 1½ cups (205 g) blueberries

  • 1 cup (180 g) blackberries

  • 1½ cups (240 g) strawberries, halved if large

  • 2 Tbsp (23 g) maple sugar crystals

  • 1/2 Tbsp lemon juice

  • 1 Tbsp (15 ml) water

  • 1/4 cup (30 g) cornstarch

  • 1/2 Tbsp cinnamon

  • 1 cup (125 g) 00 flour

  • 1 tsp baking powder

  • Pinch of salt 

  • 1 cup (225 g) vegan soy-free butter (such as Earth Balance)

  • 1/4 cup (60 ml) almond milk

  • Vegan ice cream (such as Oatly) for serving 

Directions

  1. Step 1
    Make the pomegranate reduction: Put the pomegranate juice, maple syrup, and water in a saucepan over medium heat. Bring to a boil then reduce to a simmer. Simmer until the sauce is reduced by about one third, about 15 minutes. Remove from the heat and set aside.
  2. Step 2
    Heat the oven to 350°F/180°C
  3. Step 3
    Put the blueberries, blackberries, and strawberries in a medium-size pot over low heat. Add the maple crystals, lemon juice, water, cornstarch, and cinnamon and cook until the mixture is incorporated and jammy (but don’t overcook), 7 to 10 minutes.
  4. Step 4
    In a mixing bowl, combine the flour, baking powder, salt, butter, and almond milk with your hands or a spatula to form a dough; it should feel like a smooth batter/dough. Set aside, covered.
  5. Step 5
    Fill small oven-proof ramekins with the berry mixture. Break off a piece of dough and stretch it over the berry mixture just so it barely reaches the edges of the ramekin; repeat for all of the ramekins. Put the ramekins on a baking sheet. Bake until the tops are golden brown and the fruit bubbles up around the edges of the dough, about 30 minutes. Remove from the oven and top with a scoop of vegan ice cream and a drizzle of the pomegranate reduction. Serve immediately.

Photo by Signe Birck