Cobbler is undoubtedly my favorite summer dessert. Warm, sweet, fruity goo topped with flaky biscuits? Yes please!

Unfortunately, it’s often too hot to bake it. But we’ve lucked out in the month of August with blissfully warm-but-not-sweltering sunny days, so I whipped up this vegan cobbler recipe and am spreading the yum.

What You Need:

For the filling:

• 4 cups blueberries
• 2 nectarines, diced
• 1 tsp. fresh-squeezed lime juice
• 1 1/2 tsp. pomegranate molasses, OR 1/4 cup fresh pomegranate seeds
• 2 tablespoons all-purpose flour
• 1/4 cup sugar

For the biscuit topping:

• 1 1/3 cups all-purpose flour (sub half whole-wheat pastry flour for a healthier dough!)
• 2 tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 5 tbsp. cold vegan butter
• 1/2 cup nondairy milk (I like almond milk but you can use any unflavored milk)
• 1 tbsp. nondairy milk to brush the top of the dough

What You Do:

Preheat the oven to 375 degrees.

In an 8×8 square baking dish, add the blueberries, nectarines, lime juice, pomegranate seeds or molasses, sugar, and flour. Stir well to combine and set aside.

In a large bowl, stir together the dry biscuit ingredients—flour, sugar, baking powder, and salt. Add the cold butter and, using a pastry blender or two knives, cut the butter into the flour mixture. (If you’ve never done this, here is a great video tutorial).

Keep cutting the butter until the mixture looks like small dry crumbs. Then add the milk and stir until you get a sticky dough. If you need an extra splash of milk that’s ok, just don’t let the dough get too wet. Here is a crappy iPhone photo of how it should look:

Now grab the baking dish with the fruit filling and start plopping the dough on top in tablespoonish amounts. No, really, just plop it on there, don’t worry about it. You’ll be able to cover most if not all of the fruit. If you REALLY want to, you can spread the dough out so it’s nice and pretty, but to me the point of a cobbler is BISCUITS so why would you want to do that?

Finally, brush some milk onto the top of the biscuits to help them brown, and finish with a sprinkling of sugar. Bake for 45 to 50 minutes until the biscuits are golden brown and the fruit juices are bubbling. Let cool 10 minutes before serving. Devour.

This cobbler accompanied me to a BBQ and I was barely able to save enough to take home to Alan. Luckily he swooped in for a bite during my photoshoot in the driveway when he came home from work:

Enjoy! What other summertime desserts do you all like?

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This recipe was inspired by the Blueberry Cobbler in The Joy of Vegan Baking.