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!
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.
🥄 How to make this Vegan Blueberry Cobbler
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.
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:
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.
Vegan Gluten-free Blueberry Cobbler
- 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
- 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.
- 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.
This vegan blueberry cobbler was originally published in June 2020. It has been updated with new photos, information, and recipe in May 2021.