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Mixed Berry Cobbler

By Peachy Palate

A delightful and crumbly Mixed Berry Cobbler that will give you an early taste of summer. Juicy sweet berries with a buttery biscuit topping made entirely with vegan ingredients in just a few simple steps. For an extra sweetness, be sure to top it with ice cream!

(Tip: For those following a vegan diet, mixing Milled Flaxseed and water is a great egg substitute, and it also provides some extra vitamins and minerals)


Mixed Berry Cobbler


Preparation Time – 15 minutes

Cooking Time – 30 – 35 minutes

Servings – 6



For the Base

  • 800g frozen mixed berries (blueberries, strawberries and raspberries)
  • 60g coconut sugar
  • 2 tbsp (20g) cornstarch + 3 tbsp water

For the Topping

  • 2 tbsp milled flaxseed + 6 tbsp water
  • 100g plain flour
  • 80g ground almonds 
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 60g vegan butter, cold and finely diced
  • 60ml cold non dairy milk of choice
  • 50g coconut sugar 
Mixed Berry Cobbler


  1. Add berries to a pot over a medium heat. Bring to the boil and then simmer for five minutes to break down the berries a little and allow the sugar to dissolve.
  2. Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for 5 minutes to thicken. 
  3. Preheat your oven to 180C (350F).
  4. Mix together flax and water and set to one side for five minutes.
  5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
  6. Add the cold milk, flax “eggs” and sugar and blitz to combine. Divide the dough into 6 – 8 patties.
  7. Place the berry mixture into an oven safe dish. Place cobbler topping on top, and bake for 25 – 30 minutes. Until golden and the berries are bubbling. Allow to cool for 5 – 10 minutes before serving. Store leftovers in the fridge for up to three days.
Mixed Berry Cobbler

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