My mother, who grew up in Arkansas, always turned farm fresh produce into the best cobbler desserts ever! It was easy—just stir together sliced, seasonal, ripe fruit with a tiny bit of sweetener, and then create a tender cobbler dough to drop over the fruit filling. Just pop it into the oven, and bake until golden and bubbly. No fussing over pie crusts needed. Plus, these fruit-forward desserts are much lighter with a simple cobbler dough. Of course, we turned all sorts of seasonal fruit—apples, peaches, blackberries—into cobblers. But my favorite of all was Strawberry Rhubarb Cobbler.
Rhubarb was a special treat—we grew it in our garden, and those thick stalks only came up during a small window during the year. That herbal, tart, crunchy taste of rhubarb could be tamed so well with the aromatic, sweetness of strawberries. A match made in heaven, indeed.
This recipe is super easy, inspired by my mother’s own dog-eared recipe card from the past, but made 100% plant-based and a bit lighter with a modern touch. The next time you find rhubarb, turn to this recipe—the all-time best way to put those crunchy stalks to good use!
Follow along with this easy instructional guide below.
To make filling, place sliced rhubarb, sliced strawberries, sugar, and orange juice in a 2 quart baking dish. Toss together ingredients to combine.
To make cobbler dough: Mix together flour, brown sugar, baking powder, cinnamon, and salt in a small mixing bowl. Cut in margarine with a fork. Stir in plant-based milk and vanilla just until moistened.
Drop dough over the fruit filling in the baking dish by the spoonful.
Place in the top rack of the oven and bake for about 45-50 minutes, until dough is tender.
May serve warm with plant-based ice cream or coconut cream.
Makes 8 servings.
Keywords: vegan cobbler, fruit cobbler, vegan dessert, healthy fruit cobbler
For other healthy, plant-based fruit-forward dessert recipes, check out: