Vegan Gluten-free Blueberry Cobbler
This easy-to-make Vegan Gluten-free Blueberry Cobbler is bursting with fresh blueberries and has a biscuit topping. This refined sugar-free cobbler comes together in less than an hour. Top with your favorite vegan ice cream or whipped coconut cream.
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.
Serving: 1 serving Calories: 403 kcal Carbohydrates: 45.7 g Protein: 6.3 g Fat: 18.1 g Saturated Fat: 9.7 g Sodium: 208.7 mg Fiber: 5.9 g Sugar: 27.5 g
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