photo by Kate Lewis
This vegan strawberry cobbler is stunning and just a little unexpected. Three pounds of fresh strawberries baked down with a splash of rosewater into a jammy, fragrant strawberry filling, topped with a golden-brown lemon-poppy seed pastry instead of the usual biscuit cobbler topping. Pretty enough for a dinner party, simple enough for any weeknight, and especially worth making when strawberry season is in full swing and the farmer’s market is overflowing. A warm cobbler with a dollop of vegan vanilla ice cream on a summer night is hard to beat.
The rosewater doesn’t make the cobbler taste like roses, exactly. It pulls out the floral notes already in the strawberries and turns them up, the way a touch of vanilla extract amplifies a cookie. A little goes a long way. Two tablespoons in three pounds of berries is exactly right for this strawberry cobbler recipe, but if your whole personality is rosewater, you can certainly add an extra splash. Read more about it below.
The pastry is just as much the star as the strawberry filling underneath. Lemon zest and poppy seeds give the cobbler topping a unique brightness and crunch. Lay the strips across the top however you like, rustic and overlapping or in a proper lattice if you want a fancier look. Either way, you get those crisp, sugar-dusted edges and pretty bites of fruit peeking through. The poppy seeds make everything look just adorable. They make you think “Life is short, why don’t I add cute little poppy seeds to everything?”
From Veganomicon: The Backstory
This recipe is from Veganomicon, the cookbook Terry Hope Romero and I wrote in 2007. Pulling it out for the blog reminded me how much fun I used to have throwing flavors together just because they sounded interesting (and delicious). Rosewater in a strawberry cobbler, yes. Lemon and poppy seeds in the pastry, why not. I miss that kind of baking, and this is a good prompt to get back to it. It’s still one of my favorite vegan strawberry cobbler recipes to pull out at the height of strawberry season.
What Is Rosewater And What Else Can I Do With It?
Rosewater can go from ethereal floral whisper to your grandmother’s perfume in just a few drops. Done right, it makes everything taste pink without actually tasting like roses. I love it with strawberries, raspberries, pistachios, cardamom, citrus, dark chocolate, and anything creamy.
Ok, but what is it? Rose water is simply distilled water flavored with rose petals. It’s used a ton in Middle Eastern, North African, and South Asian cooking. Cortas, Sadaf, and Mymouné are reliable brands you can find in the international aisle of most grocery stores, at Middle Eastern markets, or online. Skip anything labeled “rose extract” or “rose flavor,” which can taste like soap.
You should definitely get a bottle and experiment with it. It’s great in cookies, cocktails, and mocktails. And you can make some traditional desserts like baklava, Turkish delight, or Persian love cake. So many great things begin with rosewater.
That said, if you can’t find rosewater, or don’t want to, you can skip it entirely for this recipe. The cobbler will still be lovely, just classic strawberry. You can also use orange blossom water for a different floral citrusy fragrance. It’s a different vibe but still fun.
More Summer Fruit Desserts To Try
Strawberry Rosewater Cobbler FAQ
Can I use frozen strawberries? Eh. Fresh strawberries are best, especially during strawberry season. Frozen will give you a watery filling. If you must use frozen, thaw and drain very well, then bump the tapioca flour up to 3 tablespoons.
Can I use cornstarch instead of tapioca? Yes, go right ahead! Tapioca makes it a bit gloopier, which I like, but cornstarch will thicken and keep it all together just fine.
Can I use other berries? Yup. Raspberries, blackberries, blueberries, or a mix all work in the same proportions. With blueberries, mash about a third of them so they release more juice.
Can I make this vegan strawberry cobbler gluten-free? For sure. Use a 1-to-1 gluten-free flour replacement in place of the all-purpose flour for the cobbler topping. The rest of the recipe is naturally gluten-free.
Can I use coconut oil instead of canola? Yep. Melted coconut oil works really well. Use the same amount, just make sure it’s cooled to room temperature before adding to the dry ingredients.
Do I have to make a lattice? Nope. Most of the time I just lay the strips on top rustically. The lattice version is only if you feel like it. If you’re feeling especially casual, you can just scoop the dough on top like a traditional cobbler, too. Who cares.
Can I make it ahead? It’s best within a few hours of baking. The pastry stays crisp and the filling sets up. Day-old cobbler is still good but the pastry softens.
Can I freeze the leftovers? Not really, no. The strawberries get mushy. Eat within 2 days.
How do I serve this vegan strawberry cobbler? Warm or room temperature, with vegan vanilla ice cream or coconut whipped cream. It’s also nice as is, served at a cookout, in a cup or whatever.
How did I end up here? You searched for vegan strawberry cobbler, strawberry cobbler recipe, rose water dessert, or maybe just looked up what to do with three pounds of strawberries. You’re in the right place.
Strawberry Rosewater Cobbler with Lemon Poppy Seed Pastry
Notes
Ingredients
For the strawberry filling:
- 3 pounds fresh strawberries hulled and quartered
- ½ cup sugar
- 2 tablespoons tapioca flour or corn starch
- 2 tablespoons rose water
For the pastry:
- ½ cup unsweetened soy milk or any vegan milk
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour plus more for dusting
- 3 tablespoons granulated sugar
- 2 teaspoons poppy seeds
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup canola oil or melted refined coconut oil
Instructions
- Preheat the oven to 375°F. Have ready an 8-inch square baking dish.
- In a large bowl, mix the strawberries, sugar, tapioca flour, rose water, and 1 tablespoon of water. Stir to coat the strawberries. Set aside.
- In a measuring cup, combine the soy milk, lemon zest, lemon juice, and vanilla.
- In a separate bowl, sift together the dry ingredients: the flour, 2 tablespoons of the sugar, poppy seeds, baking powder, and salt. Drizzle in the canola oil and use a pastry cutter or fork to mix until the flour mixture is crumbly. Add the milk mixture and mix with a wooden spoon just until the dough comes together.
- Flour a flat work surface and your hands. Give the dough a quick knead in the bowl (about 5 times). Turn it onto the work surface. If it feels sticky, add a bit more flour. Gently flatten the dough into roughly the size of your baking dish. With a floured pastry cutter or knife, cut it into 7 or 8 strips about an inch wide.
- Stir the strawberry mixture once more and transfer to the baking dish. Lay the strips of dough across the top, criss crossing each other, or just lay them side by side. When all the strips are used, tuck in the edges around the strawberries. (see note for a proper woven lattice if you are feeling ambitious)
- Sprinkle the top with the remaining tablespoon of sugar.
- Bake in the preheated oven for 35 minutes, until the strawberries are bubbly and the pastry is golden-brown.
- Let cool a bit before serving. Serve the warm cobbler with a dollop of vegan vanilla ice cream or coconut whipped cream.
