Vegan Blueberry Cobbler (Gluten-Free)
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.
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
Calories: 278kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 224mg | Fiber: 5g | Sugar: 21g | Vitamin A: 61IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 2mg