Vegan Blueberry Cobbler With Blackberries
Servings: 8 servings
Calories: 284.7kcal
Ingredients
Filling ingredients:
- 4 cups fresh blueberries, rinsed or frozen (do not thaw), or a mix of berries
- ½ cup fresh blackberries, rinsed or frozen (do not thaw)
- ¼ cup organic cane sugar or coconut sugar
- ½ teaspoon lemon zest preferable organic
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder or organic cornstarch
- Pinch ground cinnamon optional
- Pinch grated nutmeg optional
Topping ingredients:
- ⅔ cup organic soy milk
- 1 tablespoon fresh lemon juice
- ½ cup gluten-free organic rolled oats or oat flour
- ½ cup almond flour
- 1 cup organic 100% einkorn flour or coconut flour or a gluten-free baking blend; may need another 2 tablespoons of soy milk if not using einkorn flour
- ½ cup organic cane sugar or coconut sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup vegan butter cubed, or coconut oil
- Dairy-free vanilla ice cream or whipped coconut cream, for topping, optional
Instructions
- Preheat the oven to 375°F. Lightly oil a deep-dish 9-inch pie dish.
- In a large mixing bowl, combine blueberries, blackberries, coconut sugar, lemon zest, lemon juice, arrowroot powder, cinnamon, and nutmeg. Place in the prepared pie plate.
- In a measuring cup, add the lemon juice to the soy milk to make vegan buttermilk.
- In a medium mixing bowl combine gluten-free rolled oats, almond flour, einkorn flour, organic cane sugar, baking powder, baking soda, 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 soy milk mixture and gently combine until mixed.
- Taking a large spoon, place the topping in dollops on top of the berries in the pie dish.
- Bake the cobbler on a rimmed baking sheet for 35 to 40 minutes until golden brown on top.
- Remove from oven and let cool for 30 minutes before serving warm. Top with dairy-free ice cream or coconut whipped cream.
Notes
- Feel free to adjust the ratio of blueberries to blackberries.
- You can swap out the blueberries for raspberries, strawberries, or peaches. Taste for sweetness, you may 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.
- To make this vegan berry cobbler for a crowd, double the recipe and bake it in a 9-inch x 13-inch pan for 45-60 minutes or until the fruit bubbles and the biscuit topping turns golden brown.
