Fresh juicy blueberries and a sweet biscuit topping come together in this Vegan Blueberry Cobbler Recipe. The dish is completely plant-based and gluten-free and takes only 20 minutes of prep.
Celebrate summer berry season with this delicious vegan blueberry dessert -- a cobbler!
It's all the fruity goodness of blueberries plus a sweet biscuit topping. It may just be the perfect combo.
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What is a cobbler?
There are three types of baked fruit desserts, topped with a pastry.
Crisps. Crumbles. Cobblers.
Crumbles and crisps are very similar. Crisps have an oat topping, while crumbles may not. But these two terms are pretty interchangeable.
Cobblers are usually topped with biscuit dough, creating a more solid topping. Almost like a pie crust.
This vegan blueberry cobbler uses a plant-based biscuit dough for a deliciously crispy topping.
Why I love this Vegan Blueberry Cobbler
- Dietary needs - this recipe is vegan and gluten free. And with blueberries and maple syrup used to sweeten, it's also refined sugar free. You won't find any vegan butter here - this recipe is also oil-free.
- Easy to make - you don't really need any special equipment and you only need a couple of bowls and 20 minutes to prep this crisp
- Tasty summer dessert - you can make the most of summer berry season AND your friends and family will never know this recipe is vegan and gluten-free
Ingredient Notes & Substitutions
Biscuit Topping
- Non-Dairy Milk + Lemon Juice: mixing lemon juice with milk creates a buttermilk, which is necessary for biscuit dough
- Oat Flour: I like using oat flour because it's easy to make at home and also gluten-free. Either homemade or store-bought will work
- Almond Flour: almond flour helps to lighten up the texture of the biscuit
- Baking Powder
- Baking Soda
- Salt
- Maple Syrup or Date Syrup: most biscuit doughs use sugar, so I replaced the sugar with maple syrup. For a completely fruit-sweetened cobbler, you can use date syrup
- Thick Cashew Butter, Almond Butter or Tahini: the nut butter is a plant-based substitute for butter, which is traditionally used in biscuit dough. Use a nut butter that's on the thicker side to help mimic the texture of butter
Blueberry Filling
- Blueberries: I used fresh blueberries, but you can also use frozen blueberries. If you're using frozen, let the berries thaw completely at room temperature and discard any liquid
- Arrowroot Powder/Cornstarch: arrowroot helps to thicken up the berry layer. Arrowroot powder and cornstarch are interchangeable, so use whatever you have
- Maple Syrup: I added some maple syrup for some extra sweetness, but if you'd like to make this recipe completely fruit-sweetened or if your berries are very ripe, you can omit the maple syrup
- Lemon Juice: lemon juice helps the fruit stay fresh. It also adds a bite of acid to the dish to create a layer of flavor. Don't skip it, but you could sub lime juice.
- Vanilla Extract
- Salt
How to make this Vegan & Gluten-Free Blueberry Cobbler
Step 1. Preheat the oven to 400°F.
Step 2. In a measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk.
Step 3. In a large bowl mix the oat flour, baking powder, baking soda, and salt.
Step 4. In a small bowl mix the maple syrup and nut butter.
Step 5. Using a fork, massage the maple syrup mixture into the dry ingredients.
Step 6. Slowly add the buttermilk - you likely won't use all of it - and mix with the fork until a dough forms. It might be easier to use your hands. Set the dough aside while you make the filling.
Step 7. In a large bowl, toss all the filling ingredients.
Step 8. Transfer the blueberries to a large baking dish or cast iron skillet.
Step 9. Top with the biscuit dough - you can make one large layer or arrange smaller pieces of biscuit over the blueberries.
Step 10. Bake 30-35 minutes until the blueberries are bubbling and the biscuit top is crisp.
Step 11. Let cool slightly before serving. Can be served warm or cold. Serve with a few scoops of vegan ice cream.
FAQ & Expert Tips
Yes! Frozen blueberries are great. If you use frozen blueberries thaw them completely at room temperature and discard any liquid that melts off.
Yep! This cobbler would be great with any type of fruit. Replace the blueberries in this recipe with about 6 cups of any fresh or frozen fruit.
To make this cobbler nut-free use more oat flour instead of almond flour in the biscuit dough. And make sure to use tahini or sunflower seed butter instead of cashew butter.
Recipe Prayer
Thank you God for this cobbler - bless those that enjoy it. Amen.
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📖 Recipe
Vegan Blueberry Cobbler (Gluten-Free)
Ingredients
Biscuit Topping
- ¼ Cup Non-Dairy Milk
- 1 Tablespoon Lemon Juice
- 2 Cups Oat Flour
- ½ Cup Almond Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 5 Tablespoons Maple Syrup or Date Syrup
- 3 Tablespoons Thick Cashew Butter, Almond Butter or Tahini
Blueberry Filling
- 48 Ounces Blueberries
- 3 Tablespoons Arrowroot Powder/Cornstarch
- ¼ Cup Maple Syrup
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 400°F.
- In a measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk.
- In a large bowl mix the oat flour, baking powder, baking soda, and salt.
- In a small bowl mix the maple syrup and nut butter.
- Using a fork, massage the maple syrup mixture into the dry ingredients.
- Slowly add the buttermilk - you likely won't use all of it - and mix with the fork until a dough forms. It might be easier to use your hands. Set the dough aside while you make the filling.
- In a large bowl, toss all the filling ingredients.
- Transfer the blueberries to a large baking dish or cast iron skillet.
- Top with the biscuit dough - you can make one large layer or arrange smaller pieces of biscuit over the blueberries.
- Bake 30-35 minutes until the blueberries are bubbling and the biscuit top is crisp.
- Let cool slightly before serving. Can be served warm or cold. Serve with a few scoops of vegan ice cream.
Nutrition
Nutrition information is an estimate.
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