30 Minute Vegan Blueberry Cobbler
This homestyle vegan gluten free blueberry cobbler is incredible! This comforting blueberry cobbler only takes 30 minutes to make and requires 8 simple ingredients. It's healthier than traditional cobblers, and tastes unbelievably good! No one is going to believe this recipe is vegan and gluten free, everyone's mouths will water, and your home is going to smell like cobbler heaven!
Ingredients
Vegan Blueberry Cobbler Filling
- 3 cup frozen wild blueberries
- ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup sugar
- 2 tablespoon melted vegan butter
- ½ teaspoon salt
Vegan Blueberry Cobbler Dough
- ⅓ cup oat or almond milk
- ¼ cup melted vegan butter
- ½ tablespoon maple syrup
- 1 teaspoon baking powder
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Instructions
- Preheat the oven to 400
- In a medium bowl, mix the frozen blueberries, flour, sugar, melted vegan butter, and salt together. Transfer the berries into a greased 9x11 rectangular casserole dish or a 8-10 inch round dish that has been sprayed generously with nonstick spray.
- In a separate bowl make the vegan blueberry cobbler dough. Mix the oat or almond milk, melted vegan butter, maple syrup, and baking powder together. Then, add the flour and mix until a thick dough forms. Remove the dough from the bowl and place it onto a floured surface.
- Using your hands, form the dough into several flat ½ inch thick slabs and place them directly on top of the blueberries. Bake in the oven for about 20-25 minutes or until the blueberries are bubbling and the crust is golden. Option to broil for 1 minute at the end.
Nutrition
Calories: 216kcalCarbohydrates: 26gProtein: 2gFat: 12g
Tried this recipe?Let us know how it was!
Christine says
Can the dough be made ahead of time and refrigerated until ready to bake?
Jillian says
Hi Christine! I think that should work. If the dough is too solid for the cobler you can always add a splash of almond milk to thin it out again.
Crystal says
Can it be made with unfrozen blueberries ?
Jillian says
Hi Crystal, I think that should be fine!
Suzanne says
Can soy milk be used instead of almond or oat milk?
Jillian says
Absolutely!