Jessica in the Kitchen · by Jessica Hylton★ 4.7 (3)
Vegan Blackberry Cobbler
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 8%
CARBS 53G86% OF CAL
5G FIBER13G OTHER36G TOTAL SUGAR
FAT 4G14% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy blackberries topped with a fluffy vegan batter and baked until bubbly. A simple, classic summer dessert with fruit and a tender cake topping.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon unsalted vegan butter (for greasing the pan, 14g)
- 1 cup all-purpose flour (120g)
- 1 cup light brown sugar (200g)
- 2 teaspoons baking powder (8g)
- ¼ teaspoon kosher salt (about 1g)
- ⅓ cup unsalted vegan butter (melted, 75ml)
- 1 cup unsweetened plant milk (240ml)
- 1 teaspoon vanilla extract (5ml)
- 2 cups fresh or frozen blackberries (300g)
- Vegan vanilla ice cream (for serving (optional))
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 8%
CARBS 53G86% OF CAL
5G FIBER13G OTHER36G TOTAL SUGAR
FAT 4G14% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 83mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 253mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 83MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.