This Vegan Gluten-free Blueberry Cobbler is perfect for using all the juicy fresh blueberries that are plentiful during the late spring and summer. This easy-to-make refined sugar-free blueberry cobbler is terrific by itself or with vegan ice cream on top.
I picked up lots of fresh berries at the market, and I was wondering what to do with them when blueberry cobbler came to mind right away. Not only is this plant-based cobbler much more effortless than pie - there's no crust to roll out - it's one of my favorite summer desserts, especially during the month of July, when juicy blueberries are in season!
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This vegan berry 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.
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.
- Fresh lemon juice - don't use concentrate
- 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. Of you can omit it and add a little less coconut milk.
- Plant-based butter, chilled and cubed, or virgin coconut oil
- Full-fat coconut milk or soy milk
- I like to add 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.
Instructions
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.
- Make the berry 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.
- Make the topping: In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, and sea salt.
- Put the topping on the berry filling. 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 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 vegan ice cream or coconut whipped cream.
Top 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.
It's 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
Try this recipe with blackberries, mixed berries, and peaches, or strawberry and rhubarb; it's easily adaptable. Remember to adjust the amount of sugar and lemon juice to your taste, depending on the fruit and how sweet it is.
Take a look at the ingredient list for other substitutions.
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! I've updated the photos and edited this recipe post to make it more helpful; here is an older photo for reference:
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.
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.
Yes, you can use raspberries, blackberries, strawberries, or a mix of strawberries and rhubarb, or blackberries and peaches.
Refrigerate it in an airtight container for 4 to 5 days, covered loosely with plastic wrap or foil. You can store leftover cobbler at room temperature for up to 2 days. It makes a tasty breakfast the next day; leave it on the counter to warm up for half an hour or so.
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 which resembles cobblestones once it's been baked.
The blueberry cobbler is ready when the blueberries are tender and the biscuit topping is golden brown.
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 share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
📖 Recipe
Vegan Gluten-free Blueberry Cobbler
Equipment
- large spoon
Ingredients
Filling:
- 4 cups fresh blueberries rinsed, or frozen (do not thaw)
- 4 tablespoons coconut sugar or date sugar
- 1 tablespoon arrowroot powder or organic cornstarch
- 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:
- 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
- Vegan 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 pie plate or baking dish.
- In a large 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 vegan 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 in May 2021.
Brian says
Wonderful for blueberry season! Thanks so much for the recipe.
Emily says
Thank you so much, Brian. I hope you enjoy it!
Katerina | Once a Foodie says
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 says
Thank you so much, Katerina! I can't wait to make this cobbler again. I hope you enjoy it!
Teri says
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 says
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 says
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 says
Thank you for the kind review, Lucy! I'm so happy to hear that this recipe has inspired you to try something new.
Choclette says
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 says
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 says
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 says
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 says
We have gone plant based and this is the perfect dessert for us!
Emily says
Thank you for the feedback, Ruth. I'm so glad to hear that this is the perfect dessert for you!
Anaiah says
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 says
Thank you for the wonderful review, Anaiah! I'm so glad to hear that your whole family was able to enjoy this dish!
Daniela says
I used oat flour (ground up oats) since that was all I had on hand and this Cobbler turned out perfect! Thank you
Emily says
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 says
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 says
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 says
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 says
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!