Description

Indulge in the bright, tangy flavors of this vegan cherry rhubarb cobbler, a delightful summer dessert that combines sweet cherries with tart rhubarb, all baked to golden perfection. Perfect for a cozy brunch or a refreshing afternoon treat, this cobbler is dairy-free, egg-free, and packed with juicy fruit goodness.

Ingredients

Scale

2 cups sliced rhubarb
1 cup fresh cherries, pitted
1/2 cup maple syrup
1/4 cup coconut sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
In a large bowl, combine rhubarb, cherries, maple syrup, coconut sugar, lemon juice, and vanilla. Toss to coat and let sit for 10 minutes.
In a separate bowl, whisk together flour, whole wheat flour, baking powder, salt, and cinnamon.
Add almond milk and melted coconut oil to the dry mixture, stirring until just combined.
Pour the fruit mixture into the prepared baking dish, then spread the batter evenly over the fruit.
Bake for 35-40 minutes, or until the topping is golden and a toothpick inserted into the batter comes out clean.
Allow to cool slightly before serving. Enjoy warm with a drizzle of extra maple syrup if desired.

Notes

For a gluten-free version, substitute the flours with a gluten-free blend. This cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Serve with coconut whipped cream for extra indulgence.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 18
Sodium: 150
Fat: 9
Saturated Fat: 1
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 38
Fiber: 5
Protein: 3
Cholesterol: 0

Keywords: cobbler, vegan, cherry, rhubarb, fruit dessert