This refined sugar-free vegan blueberry cobbler is perfect for making use of all the juicy fresh blueberries that are plentiful during berry season. This cobbler is terrific by itself or with vegan ice cream on top!
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Now that berry season is here, I couldn't resist picking up lots of fresh berries at the market. When I was wondering what to do with them, a blueberry cobbler came to mind right away. This cobbler is much easier to make than pie since there is no crust to roll out. Just mix the topping and spoon it on top of the berries! It's one of my favorite summer desserts.
What is a cobbler?
Are you wondering what the difference is between a cobbler, a crisp, and a crumble? To learn why this is a cobbler versus a crisp or a crumble, check out this Kitchn post.
A healthier alternative
This cobbler is sweetened with coconut sugar, date sugar, and maple syrup. The biscuit topping is the perfect complement to the juicy blueberries. It is made with a mix of whole wheat pastry flour and almond flour, so the topping is a bit healthier than the typical cobbler. Plus, it is free of refined sugar.
Baking time
This cobbler takes about twenty to twenty-five minutes to bake in a preheated 400F oven. Take it out of the oven when the biscuit topping is golden brown.
Ingredients
- date sugar
- arrowroot powder or organic cornstarch
- water
- maple syrup
- fresh blueberries
- cardamom
- cinnamon
- organic soy milk
- fresh lemon juice
- whole wheat pastry flour
- almond flour
- coconut sugar
- baking powder
- baking soda
- sea salt
- plant-based butter or coconut oil
Substitutions
Feel free to substitute the ingredients listed with what you have on hand. I typically have a variety of flour, sugar, plant-based milk, salt, etc. in my pantry. That's how this recipe came about on that particular day.
This vegan blueberry cobbler is delicious all by itself or with non-dairy vanilla ice cream. I know you are going to love making this during the late spring and summer when fresh blueberries are plentiful!
Feel free to try this recipe with other berries and fruit; it's easily adaptable. You may need to adjust the amount of sugar and lemon juice to your taste, depending on the fruit you use.
Top tip
Use a large, non-reactive pot such as stainless steel or enameled cast iron to simmer the blueberries in.
How to store
This vegan blueberry cobbler can be stored in the fridge for up to 5 days, if it lasts that long. To prevent the crust from getting soggy, let the cobbler cool off completely before covering it. Be sure to reheat it before enjoying it again.
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📖 Recipe
Vegan Blueberry Cobbler
Equipment
Ingredients
Filling:
- 1/2 cup date sugar stir any lumps out, or organic cane sugar
- 1 tablespoon arrowroot powder or organic cornstarch
- 1/4 teaspoon ground cardamom
- 1/2 cup water
- 2 tablespoons fresh lemon juice half a lemon, do not use concentrate
- 2 tablespoons maple syrup
- 4 cup fresh blueberries rinsed
Topping:
- 2 tablespoons fresh lemon juice half a lemon, do not use concentrate
- 1/2 cup organic soy milk
- 3 tablespoons plant based butter or virgin coconut oil, if using, add an additional 1/4 teaspoon salt
- 3/4 cup organic whole wheat pastry flour
- 1/4 cup almond flour
- 2 tablespoons coconut sugar or organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400F. Lightly oil a deep-dish 9-inch pie dish.
- In a medium-large saucepan, combine date sugar, arrowroot powder, cardamom, water, lemon juice, and maple syrup. Stir together, and add blueberries.
- Bring to a simmer over low-medium heat and occasionally stir for 5 minutes until blueberries begin releasing juices. Taste, and adjust sugar if needed. Take off the heat. You want the blueberries to start breaking down but not completely.
- While the blueberries are simmering, prepare the topping. Add fresh lemon juice to soy milk. Let sit for several minutes while preparing the rest of the topping. Melt the butter in a small saucepan over low heat, and add to the soy milk and lemon juice mixture.
- In a small bowl combine whole wheat pastry flour, almond flour, coconut sugar, baking powder, baking soda, sea salt, and cinnamon. Add the soy milk mixture and gently combine until mixed.
- Pour the blueberry mixture into the greased pie dish. Taking a large spoon, place the topping in dollops on top of the berries.
- Bake the cobbler for 20 to 25 minutes until golden brown on top. Remove from oven and let cool for 20 minutes before serving.
Notes
- Use a large, non-reactive pot such as stainless steel or enameled cast iron to simmer the blueberries in.
- Feel free to top this cobbler with vegan vanilla ice cream or whipped coconut cream.
- You can swap out the blueberries for blackberries, raspberries, or other fruit. Taste for sweetness, you may need to adjust the sweetener and lemon to your taste.
- Reheat leftovers in the microwave or in the oven, they are best enjoyed warm.
- Feel free to substitute with the ingredients you have on hand.
Nutrition
This recipe is adapted from one of my favorite cookbooks, The New Vegetarian Epicure by Anna Thomas.
Brian
Wonderful for blueberry season! Thanks so much for the recipe.
Emily
Thank you so much, Brian. I hope you enjoy it!
Katerina | Once a Foodie
Oh my, this cobbler looks and sounds absolutely incredible, Emily! I love baking with blueberries, they are such a fun, delicious and colourful ingredient. Thanks for this recipe - so perfect for summer!
Emily
Thank you so much, Katerina! I can't wait to make this cobbler again. I hope you enjoy it!