Summertime and the living is easy, especially when you have a vegan blueberry cobbler recipe that is as easy as this delicious dessert. So go ahead and impress your friends and family with this summery showstopper. And if they're not vegan, they won't even know the difference!
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!
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 dessert is one of my favorite summer desserts, especially during July, when juicy blueberries are in season! Try my gluten-free, vegan strawberry rhubarb crisp or Vegan Blueberry Popsicles for another easy dessert.
What makes this vegan blueberry cobbler healthy?
This delicious blueberry cobbler is sweetened with coconut sugar instead of refined sugar.
The buttery 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.
What is a cobbler?
Perhaps you are wondering the difference between a cobbler, a crisp, and a crumble?
Cobblers are fruit desserts with a sweetened biscuit topping that resembles cobblestones once baked. Crisps usually have oats in the streusel topping; crumbles do not.
Here are a few notes about the ingredients. For substitutions, check further below.
- Coconut sugar - 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.
- Arrowroot powder - this thickens the fruit mixture and helps avoid a runny cobbler.
- Blueberries - fresh or frozen.
- Fresh lemon juice - don't use concentrate. You only need a little lemon juice for the best results.
- Gluten-free rolled oats, coconut flour, and almond flour - This mixture is gluten-free.
- Plant-based butter, chilled and cubed.
- Full-fat coconut milk - use canned coconut 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.
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 easy 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 fresh blueberries. You don't need to do this with frozen blueberries. There is no need to thaw them.
Preheat the oven to 350°F and lightly oil a deep-dish 9-inch pie dish or 9-inch x 13-inch baking dish.
Make the blueberry filling: In a medium mixing bowl, combine the 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. Be sure to scrape the sides of the bowl.
Make the biscuit dough topping: In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, and sea salt.
Add the cubed vegan butter to the dry dough mixture and mix it with your fingers or a fork into the dry ingredients, breaking the butter between your fingers. Next, add the coconut milk and gently combine until mixed.
Put the topping on the blueberry mixture. Taking a large spoon, place the biscuit topping in dollops on top of the blueberries.
Bake the cobbler in a greased baking dish in the oven for 40 to 45 minutes until golden brown.
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.
Spoiler alert: You now have the perfect summer dessert!
Storage of vegan cobbler
After the cobbler cools, refrigerate it in an airtight container for 4 to 5 days or keep it in the baking dish, 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 any leftover cobbler at room temperature for up to 2 days.
Adjust the amount of sugar and lemon juice to your taste, depending on the fruit you use and how sweet the fruit is.
Add a little more arrowroot flour or cornstarch if you use frozen fruit, approximately half a tablespoon.
How to serve cobbler
This easy vegan blueberry cobbler is delicious all by itself or with non-dairy vanilla ice cream.
The leftover cobbler is great at room temperature or warmed the next day for breakfast! You can reheat it in the oven at 350°F until it is warmed through.
You can top it with more fresh berries and coconut whipped cream.
Arrowroot powder: Substitute organic cornstarch powder or tapioca flour.
Blueberries: Try this recipe with other fresh fruit such as blackberries, mixed berries, peaches, or strawberries and rhubarb; it's easily adaptable.
Coconut milk: Substitute with soy milk, almond milk, or your favorite plant-based milk.
Coconut sugar: Substitute with date sugar or organic granulated sugar.
Gluten-free rolled oats, coconut flour, and almond flour - you can use whole grain pastry flour or all-purpose flour; it will not be gluten-free. If you don't have coconut flour, add more almond flour or rolled oats, or oat flour. Or you can omit coconut flour and add a little less coconut milk.
Plant-based butter - substitute with virgin coconut oil.
Blueberries: try this with other berries such as raspberries, strawberries, or blackberries, or a mix!
Add lemon zest or orange zest for extra flavor. I recommend a teaspoon.
Gluten-free: 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!
Vanilla extract - add a teaspoon of this classic addition!
Yes. 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; you may need to bake the cobbler for slightly longer because of the extra liquid.
Yes, you can use raspberries, blackberries, strawberries, a mix of strawberries and rhubarb, or blackberries and peaches.
More vegan dessert recipes
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Vegan Blueberry Cobbler (Gluten-free)
- deep dish 9-inch pie plate
- large spoon
- mixing bowls
- 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
- 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
- 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.4 cups fresh blueberries, 4 tablespoons coconut sugar, 1 tablespoon arrowroot powder, 2 tablespoons fresh lemon juice, ¼ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg, Zest one organic lemon
- In a large mixing bowl combine gluten-free rolled oats, almond flour, coconut flour, coconut sugar, baking powder, and sea salt.1 cup gluten-free organic rolled oats, 1 cup almond flour, ½ cup coconut flour, ½ cup coconut sugar, 2 teaspoons baking powder, ¼ teaspoon fine 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.½ cup vegan butter
- Add the coconut milk and gently combine until mixed.1 13.5 fl oz can full-fat canned coconut milk
- 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.Dairy-free vanilla ice cream
- 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.
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.