The perfect summer dessert for any gathering, this gluten-free Vegan Blueberry Cobbler will be a hit with everyone, and for good reason! This easy-to-make healthy blueberry cobbler is terrific by itself or with vegan ice cream on top. It's a special treat that's one of the best ways to enjoy blueberries!
Jump to:
I picked up lots of fresh berries at the market, and I wondered what to do with them when blueberry cobbler came to mind right away.
This easy dessert is much more effortless than pie - there's no crust to roll out - it's one of my favorite summer desserts, especially during July, when juicy blueberries are in season!
What makes this vegan blueberry cobbler healthy?
This delicious blueberry cobbler is sweetened with coconut sugar instead of refined sugar.
The biscuit topping is the perfect complement to the juicy blueberries. It is made with a mix of gluten-free oats, coconut flour, and almond flour, so it's healthier and has more fiber than the typical cobbler made with white flour. I prefer a buttery biscuit topping versus a cake-like topping.
If you love blueberry desserts and blueberry recipes around this time of the year with healthy ingredients, take a look at my Vegan Blueberry Popsicles.
Ingredient notes
- Coconut sugar - you can substitute with date sugar or the sugar you have on hand, or organic granulated sugar.
- Arrowroot powder for thickening, or organic cornstarch powder
- Blueberries - the amount of sugar you use will depend on the sweetness of the berries; if they are tart, you may want to add more sugar. If you can, try to taste your berries before you buy them to see if you can get the best flavor.
- Fresh lemon juice - don't use concentrate. You only need a little lemon juice.
- Gluten-free rolled oats, coconut flour, and almond flour - you can use whole grain pastry flour or all-purpose flour if you prefer; then, it will not be gluten-free. If you don't have coconut flour, add more almond flour or rolled oats, or oat flour if you have it. Or you can omit coconut flour and add a little less coconut milk.
- Plant-based butter, chilled and cubed, or virgin coconut oil
- Full-fat coconut milk or soy milk or almond milk
- Cinnamon for a bit of spice - this cobbler smells amazing while it's baking. Sometimes I add grated nutmeg, which is not pictured in the photo above.
Equipment
If you like a thick biscuit topping like I have pictured, use an 8-inch by 8-inch pan or a deep-dish pie pan. If you prefer a thinner, more spread-out topping for your cobbler, use a 9-inch x 13-inch baking dish.
How to make this vegan blueberry cobbler
It's easy to make this cobbler, even if it is your first attempt! It's one of the easiest desserts you can make with only a few minutes of prep time.
Start by assembling the ingredients, so they're all ready to go.
Rinse and drain the blueberries, picking out any that aren't fresh.
Preheat the oven to 350°F and lightly oil a deep-dish 9-inch pie dish or 9-inch x 13-inch baking dish.
- 1. Make the blueberry filling: In a medium mixing bowl, combine the rinsed blueberries, coconut sugar, arrowroot powder, lemon juice, cinnamon, nutmeg, and zest—place in a 9-inch deep-dish pie plate or a 9-inch x 13-inch baking dish.
- 2. Make the biscuit dough topping: In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, and sea salt.
- 3. Put the topping on the blueberry mixture. Add the cubed vegan butter and mix it with your fingers or a fork into the dry ingredients, breaking down the butter between your fingers. Add the coconut milk and gently combine until mixed. Taking a large spoon, place the biscuit topping in dollops on top of the blueberries.
- 4. Bake the cobbler in a greased baking dish in the preheated oven for 40 to 45 minutes until golden brown on top.
The blueberry cobbler is ready when the hot blueberries are tender and the biscuit topping is golden brown.
Remove from oven and let cool for 20 minutes before serving. Top with vegan ice cream or coconut whipped cream.
You now have the perfect dessert!
Storage
After the cobbler cools, refrigerate it in an airtight container for 4 to 5 days, covered loosely with plastic wrap or foil.
It makes a tasty breakfast the next day; leave it on the counter to warm up for half an hour or so.
Store leftovers at room temperature for up to 2 days.
Tip
Adjust the amount of sugar and lemon juice to your taste, depending on the fruit you use and how sweet the fruit is.
How to serve
This easy vegan blueberry cobbler is delicious all by itself or with non-dairy vanilla ice cream.
Leftover cobbler is great at room temperature the next day for breakfast. Why not?
You can top it with more fresh berries and coconut whipped cream.
Variations & Substitutions
Blueberries: Try this recipe with other fresh fruit such as blackberries, mixed berries, peaches, or strawberry and rhubarb; it's easily adaptable.
I haven't tried this recipe with any of the 1:1 gluten-free flours yet. If you try it, let me know how it works out!
FAQ
Yes, feel free to use frozen blueberries. Do not set them aside to thaw or rinse them. Use them straight from the freezer after you have the rest of the ingredients measured and prepared. Add another tablespoon of arrowroot powder or cornstarch to the berries, and you may need to bake the cobbler for slightly longer.
Yes, you can use raspberries, blackberries, strawberries, or a mix of strawberries and rhubarb, or blackberries and peaches.
Are you wondering what the difference is between a cobbler, a crisp, and a crumble? Check out this Kitchn post. Cobblers are fruit desserts with a sweetened biscuit topping that resembles cobblestones once it's been baked.
More recipes
I know you are going to love making this Vegan Blueberry Cobbler recipe during the late spring and summer when fresh blueberries are plentiful!
If you make this Vegan Blueberry Cobbler, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and Pinterest and share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Gluten-free Blueberry Cobbler
Equipment
- deep dish 9-inch pie plate
- Spatula
- large spoon
- mixing bowls
Ingredients
Filling ingredients:
- 4 cups fresh blueberries rinsed, or frozen (do not thaw)
- 4 tablespoons coconut sugar or date sugar, or organic cane sugar
- 1 tablespoon arrowroot powder or organic corn starch
- 2 tablespoons fresh lemon juice half a lemon, do not use concentrate
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg optional
- Zest one organic lemon
Topping ingredients:
- 1 cup gluten-free organic rolled oats
- 1 cup almond flour
- ½ cup coconut flour or almond flour, rolled oats, or oat flour
- ½ cup coconut sugar stir any lumps out, or date sugar or organic cane sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup vegan butter cubed, or coconut oil
- 1 13.5 fl oz can full-fat canned coconut milk 398 ml, or soy milk, or almond milk
- Dairy-free vanilla ice cream or whipped coconut cream, for topping
Instructions
- Preheat the oven to 350°F. Lightly oil a deep-dish 9-inch pie dish or 9-inch x 13-inch baking dish.
- In a medium mixing bowl, combine blueberries, coconut sugar, arrowroot powder, lemon juice, cinnamon, nutmeg, and lemon zest. Place in a pie plate or baking dish.
- In a large mixing bowl combine gluten-free rolled oats, almond flour, coconut flour, coconut sugar, baking powder, and sea salt.
- Add the cubed plant-based butter and mix it with your fingers or a fork into the dry ingredients, breaking down the butter between your fingers.
- Add the coconut milk and gently combine until mixed.
- Taking a large spoon, place the topping in dollops on top of the berries.
- Bake the cobbler for 40 to 45 minutes until golden brown on top. Remove from oven and let cool for 20 minutes before serving. Top with dairy-free ice cream or coconut whipped cream.
Video
Notes
- 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 ingredients with what you have on hand.
- You may replace the almond flour and coconut flour with whole wheat pastry flour or all-purpose flour; the recipe will then not be gluten-free.
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
This vegan blueberry cobbler was originally published in June 2020. It has been updated with new photos, information, and recipe as of March 2022.
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!
Teri
I made your amazing-looking vegan blueberry cobbler today, Emily. It was so delicious. I used frozen blueberries instead of fresh ones. I loved how easy the recipe is to prep, with simple ingredients, gluten-free and so delicious. Beautiful recipe, my friend!
Emily
Thanks so much for the kind words Teri! I'm so glad you enjoyed our recipe and that it was easy to prepare. We try to keep things simple with a focus on fresh ingredients, gluten-free recipes, and minimal fuss. I hope you'll come back again in the future - we're always working towards new content like this one!
Lucy
This sounds absolutely delicious! I've never tried making a cobbler before, I normally always make a crumble instead, but your recipe has inspired me to try it. Thank you for sharing!
Emily
Thank you for the kind review, Lucy! I'm so happy to hear that this recipe has inspired you to try something new.
Choclette
Ooh my, that has to be on the top of my list to try. I haven't made a cobbler for years and never a blueberry one. So pleased to see you use arrowroot for thickening. I mostly use this instead of cornstarch as it's actively good for you, but never seen anyone else do the same - until now!
Emily
Hi Choclette, thank you for your review of my blueberry cobbler recipe! I'm so pleased to hear that arrowroot was a welcome change and I'm happy it's been an active ingredient in your kitchen!
Julia Y
This was the most wonderful dessert especially as I served it with vanilla ice cream. Blueberries make such wonderful puddings. Really enjoy it, thank you.
Emily
Thank you for your review, Julia. We're so happy to hear that you enjoyed the Blueberry Cobbler and it was a hit with the vanilla ice cream!
Ruth
We have gone plant based and this is the perfect dessert for us!
Emily
Thank you for the feedback, Ruth. I'm so glad to hear that this is the perfect dessert for you!
Anaiah
This vegan blueberry cobbler was the perfect sweet treat for summer! My mouth was watering the entire time it was baking. I especially loved that it's both dairy free and gluten free so my whole family could enjoy it!
Emily
Thank you for the wonderful review, Anaiah! I'm so glad to hear that your whole family was able to enjoy this dish!
Daniela
I used oat flour (ground up oats) since that was all I had on hand and this Cobbler turned out perfect! Thank you
Emily
Daniela, I'm so glad you were able to make this recipe work with what you had on hand! It's one of our favorite recipes and it's always nice when people can find a way to make it work for their own kitchens. Thank you for sharing your experience.
Joshua
Blueberry cobbler is my favorite and this one is at the top of my list! It was delicious! Plant based baking doesn't come easy to me but your instructions were very helpful and clear.
Emily
Joshua, thank you for your review of our Blueberry Cobbler recipe! We're so glad to hear that it was a hit and hope you'll try more recipes from us in the future.
Natalie
Gorgeous summer dessert. I love that you used coconut sugar and healthier ingredients. I'm going to make this for the weekend. I have a big pack of blueberries in my fridge. Yum! Can't wait.
Emily
Thank you for sharing your thoughts on my recipe, Natalie! I'm so glad that you loved it and can't wait to hear how it turns out. Let me know if you have any questions along the way!
Jacqui
I used corn starch instead of arrowroot and it turned out just as great! Very delicious recipe
Emily
I'm so glad to hear that you were able to use corn starch and still get a delicious result! Thank you for sharing and for leaving a review, Jacqui!
nancy
Tastiest blueberry cobbler. I like the vegan option!
Emily
Thank you for the 5-star review, Nancy! I'm so glad you enjoyed our vegan blueberry cobbler!