Fresh Cherry Cobbler

Fluffy cake and sticky-sweet cherry pie filling create this rustic, classic dessert - gone vegan!

Prep Time25

Cook Time35

Total Time1

Servings: servings

Author: Kathy Patalsky

Pit your cherries. This will take you a while if you do not have a cherry pitter. A knife can be used, but a cherry pitter speeds things up!
Grease your baking dish with vegan butter or vegetable oil. Set aside. Preheat oven to 375 degrees.
Cherries: In a large soup pot on the stove, add the cherries, starch, lemon, sugar and salt. Stir to dissolve the sugar and starch. Turn heat on to medium. Bring the cherries to a bubble and close pot with lid. Reduce heat to low. Allow the cherries to cook and thicken into a pie-filling like mixture for a good 5-7 minutes. Stir every few minutes to mash the cherry juices a bit. When mixture has thickened a bit and juices reduced, turn heat off. Cover with lid and set aside.
Cake: In a large mixing bowl, combine the melted vegan butter, soy milk, sugar, vegan egg substitute and salt. Whisk or beat to combine. The add on the flour and baking powder. Whisk or mix until combined and fluffy.
Pour the cake batter into your baking dish. Then top with the cherry mixture. Pour over top. Some of the cherries will stay on top and some will sink down as it bakes.
Bake cobbler at 375 degrees for 35-45 minutes.
Pull cobbler from the oven and let cool in pan for ten minutes before scooping and serving. Serve with vegan ice cream for the yummiest dessert combo!