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Vegan Blueberry Cobbler No Oil

July 1, 2019 By Richa 37 Comments

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Easy Vegan Blueberry Cobbler. No Added Oil in this crisp buttery berry cobbler. Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Oilfree Recipe. Can be made nutfree and Glutenfree. Jump to Recipe

Our Vegan Blueberry Cobbler in a Cast Iron skillet over metal board

This Blueberry cobbler is the perfect way to use up all those plump summer berries! Just a few ingredients and 15 mins active time! The lemony blueberries topped with a crisp biscuity top and served with some whipped coconut cream. So Dreamy!

Toss the blueberries with lemon juice and zest and some coconut sugar or other sweetener, in a baking dish or iron skillet. Make your biscuit topping with the flour, almond flour, baking powder and coconut milk, no butter needed. Drop spoonfuls on the blueberry mixture. Bake and done! This cobbler is delicious warm or cold. Serve with your favorite vegan ice cream or whipped coconut cream.

Baked Vegan Blueberry Cobbler close up view

Ingredients for Vegan Blueberry Cobbler and Substitution options

  • Loads of fresh blueberries, lemon or lime zest, lemon juice and a bit of sugar or sweeter are mixed for the berry layer. You can use a mix of berries or other berries such as blackberries in this cobbler.
  • For variation in flavor, use orange zest and juice or other citrus flavors.
  • The biscuit topping has flour, almond flour, baking powder, salt, sugar/sweetener, some nutmeg for flavor and coconut milk for the fat and moisture.
  • Almond flour adds a crisp flaky texture to the topping. You can omit it for nutfree and use 3 tbsp more flour instead.
  • nutmeg adds a subtle flavor to the topping which goes well with the lemony berries. Omit it or use other spices(cinnamon, pumpkin pie spice) for variation.
  • Coconut milk: Half coconut cream and half milky/watery portion from a can of coconut milk helps make these biscuits flaky without adding any butter. If avoiding coconut milk, use alternate non dairy milk such as almond or soy and add 1-2 tbsp oil or vegan butter.
  •  Gluten-free: Use any glutenfree blend of choice or use this following mix: Mix 1/3 cup white rice flour/oat flour, 1/2 cup almond flour, 3 tbsp potato starch or a mix of tapioca and potato. Use 1  cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.

How to make this Easy Vegan Blueberry Cobbler and Step Photos

Assemble the ingredients for the cobbler and the biscuit topping. Add the berries to a cast iron skillet or a baking dish. Add the sugar, lemon zest, lemon juice and mix well to combine. Set aside.

Ingredients in Bowls for our Vegan Blueberry cobbler Blueberries sugar and lemon zest in cast iron skillet for our Vegan Blueberry Cobbler

Blueberries sugar and lemon zest in cast iron skillet for our Vegan Blueberry Cobbler Mix the dry ingredients for the biscuit topping in a bowl. Add 1/2 cup of the coconut milk and mix in. Add more a tbsp at a time to make muffin like mix. Dry ingredients in a glass bowl for the biscuit topping of our vegan Blueberry cobbler
Dough in a glass bowl for the biscuit topping of our Vegan Blueberry Cobbler

Drop the mix on the blueberries to distribute evenly. Bake until golden and the blueberries are bubbling nicely.

Vegan Blueberry Cobbler assembled in a cast iron skillet placed on a baking sheet and ready to bake

Serve with whipped coconut cream or vegan ice cream.

Our Vegan Blueberry Cobbler in a Cast Iron skillet

More Berry Treats

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  • Blueberry Brownies!
  • Blueberry Energy Bites GF
  • Lemon Blueberry Loaf
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  • Blueberry Chocolate Muffins GF

Our Vegan Blueberry Cobbler in white plate

Our Vegan Blueberry Cobbler in a Cast Iron skillet over metal board
Print Recipe
5 from 10 votes

Vegan Blueberry Cobbler No Oil

Easy Vegan Blueberry Cobbler. Oilfree berry cobbler. Crisp and buttery! Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Recipe. Can be made nutfree and Glutenfre

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, dairy free blueberry cobbler, oil free blueberry cobbler, summer berry cobbler, vegan berry cobbler
Servings: 8
Calories: 167kcal
Author: Vegan Richa

Ingredients

Berries:

  • 3 cups (444 g) fresh blueberries
  • 1 tsp lemon or lime zest
  • 2 tbsp lemon or lime juice
  • 2 tbsp coconut sugar

Biscuit Topping:

  • 3/4 cup (93.75 g) unbleached all-purpose flour , or a mix of whole wheat and all purpose
  • 3 tbsp almond flour , or use more flour to make nutfree
  • 1.25 tsp baking powder
  • 1/3 tsp sea salt
  • 1/4 cup (50 g) sugar
  • pinch of nutmeg
  • 3/4 cup (177.44 ml) full fat coconut milk (half coconut cream and half thin milk from a can), see notes for subs

Instructions

  • Preheat the oven to 375 deg F ( 190 C). Add blueberries to a baking dish ( 8-9 inch) or cast iron skillet ( 8 inch). Add lemon zest, juice, sugar and mix well to coat.
  • In a bowl, add the flours, baking powder, salt, sugar and spice and mix well.
  • Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp to make a thick muffin like mix.
  • Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional)
  • Bake for 35 mins. Broil for half a minute for browning if needed
  • Remove from the oven, let sit for a few mins.. Serve with ice cream or whipped coconut cream.
    Store: Refrigerate (after cooling completely) for upto 3 days.

Notes

Substitutions: 
  • Almond flour can be subbed with more all purpose flour. 
  • Coconut milk: use alternate non dairy milk such as almond or soy and add 1-2 tbsp oil or vegan butter. Mix in butter into the flour mix until crumbs, then add milk.
  •  Gluten-free: Use any glutenfree blend of choice or use this following mix: Mix 1/3 cup white rice flour/oat flour, 1/2 cup almond flour, 3 tbsp potato starch or a mix of tapioca and potato. Use 1  cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.
Nutrition is for 1 serve without the icecream or whipped cream

Nutrition

Nutrition Facts
Vegan Blueberry Cobbler No Oil
Amount Per Serving
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 107mg5%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 7mg8%
Calcium 48mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: dessert, Gluten free Option, refined oil free, soy free, summer Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Rebecca Y. says

    July 1, 2019 at 5:55 pm

    This looks amazing! Simple too. I will be trying this recipe this week. Thank you 😘

    Reply
    • Richa says

      July 1, 2019 at 5:58 pm

      Thanks!

      Reply
  2. Molly Nolan says

    July 1, 2019 at 6:27 pm

    Thank you for explaining about why coconut is used here. I am beyond tired of coconut being in EVERYTHING. I am going to get my flaky biscuits with a little oil.

    Reply
    • Richa says

      July 1, 2019 at 6:45 pm

      Yes use some oil/butter and mix in the dry, then add cold non dairy milk or cold water to make a muffin like mix and use. People often ask me for refined oil free, so these new recipes use coconut for the fat. I dont particularly use coconut milk often, the recipes using it might be co-incidentally appearing together on the blog.

      Reply
      • Molly Nolan says

        July 1, 2019 at 7:33 pm

        Sorry to be less specific than would have been helpful. Coconut in almost every vegan product. When it appears in recipes, the reason for inclusion is usually not clear. That makes it more difficult to decide whether to try to substitute. Generalized exasperation about coconut and thanks that you provided direction for substitution.

        Reply
      • Karah says

        July 2, 2019 at 2:33 pm

        Thanks so much for the oil free option! ❤️

        Reply
  3. Alan says

    July 2, 2019 at 5:42 am

    Can frozen berries be substituted for fresh?

    Reply
    • Richa says

      July 2, 2019 at 10:14 am

      they should work just fine. Let them thaw for a bit before baking.

      Reply
  4. Cassie Thuvan Tran says

    July 2, 2019 at 7:37 am

    This looks like such a yummy recipe! Thank you for the oil free option. What would happen if you used almond milk or a lighter milk? Would it still work in the recipe?

    Reply
    • Richa says

      July 2, 2019 at 10:14 am

      yes, but you’d need to add some fat, so add 2 tbsp oil or nut butter

      Reply
  5. Ht says

    July 2, 2019 at 7:13 pm

    5 stars
    Hi, how big is the cast iron skillet?

    Reply
    • Richa says

      July 2, 2019 at 8:02 pm

      8 inch

      Reply
  6. mary says

    July 3, 2019 at 4:14 am

    What a great idea to use coconut milk in the topping! My family loves cobblers to this is going to be on our table this weekend! Thanks – looks lovely 🙂

    Reply
    • Richa says

      July 3, 2019 at 10:28 am

      awesome!

      Reply
  7. Kathy says

    July 4, 2019 at 5:33 pm

    5 stars
    Made it tonight and it was so so good! Didn’t have coconut milk on hand so used almond milk and 2 Tbsp vegan butter as suggested. Turned out delicious! Topped it with coconut whip and a few fresh strawberries for color.

    Reply
    • Richa says

      July 4, 2019 at 5:34 pm

      awesome!

      Reply
  8. Rl says

    July 8, 2019 at 4:47 am

    What perfect timing! My hubby just bought a whole bunch of blueberries and I was wondering what to do with them. Thanks for the oil free option too!

    Reply
  9. Kate says

    July 10, 2019 at 5:21 am

    Cobblers really are one of the best desserts for summer months, and so quick to make. I love your take on it, and as blueberries are my favorites, I will definitely try it!

    Reply
    • Richa says

      July 10, 2019 at 11:13 am

      thanks!

      Reply
  10. Elizabeth Cholewinski says

    July 15, 2019 at 7:57 am

    I know it is 167 cal per serving but what is a serving size?

    Reply
    • Richa says

      July 15, 2019 at 9:50 am

      the whole pan serves 8. So 1/8 of the 8 inch dish

      Reply
  11. Sharon says

    August 8, 2019 at 6:36 pm

    5 stars
    This recipe is so very delicious that DH wants a large piece daily. I changed it just a bit for our tastes
    First I have yo door left the recipe and make it every third day (for 2 people). I cut both sugar suggestions in half and use 1/2 plus of the suggested amount of milk

    Reply
    • Richa says

      August 8, 2019 at 9:09 pm

      awesome! Thanks!

      Reply
  12. Onala says

    August 23, 2019 at 5:37 am

    5 stars
    It was a hit in our household! Thank you

    Reply
    • Richa says

      August 23, 2019 at 10:45 am

      yay

      Reply
  13. Sam says

    January 26, 2020 at 5:38 pm

    5 stars
    Really tasty! Used the vegan butter method and only added about 1 TBSP. Tasted even better with some vegan vanilla ice cream.

    Just a heads up that your teeth will turn blue after eating it (or at least ours did) :0

    Reply
  14. Daniell says

    April 12, 2020 at 8:09 pm

    This cobbler turned out incredible! Made it for work one day and everyone raved about it. They all went back for seconds. I decided to make a single batch with peaches today using this recipe. I didn’t have any lemons/limes so I substituted a little bit of diluted ACV. Surprisingly it worked out fantastic!

    Reply
  15. Gabs says

    June 14, 2020 at 2:45 pm

    5 stars
    2nd time making this! EXCELLENT!

    Reply
    • Vegan Richa Support says

      June 15, 2020 at 2:11 pm

      amazing! many thanks for your 5 star rating!

      Reply
  16. Asha says

    June 28, 2020 at 7:33 pm

    5 stars
    This cobbler was fantastic! I love that it had no added oil- and the texture was amazing. I didn’t know exactly what to expect, but it was perfect. Another great recipe- thanks SO much Richa!! Keep up the great work- it’s very much appreciated.

    Reply
    • Vegan Richa Support says

      June 29, 2020 at 8:14 am

      Awesome! Thank you for stopping by!

      Reply
  17. Florence says

    July 6, 2020 at 6:00 pm

    5 stars
    This was soooo good!! Made it with almond milk and 2 tbsp oil and it turned out delicious!
    Thank you

    Reply
    • Vegan Richa Support says

      July 6, 2020 at 7:09 pm

      good to know – thanks for sharing and for the Fab rating Florence =) 😃

      Reply
  18. Laneya says

    November 27, 2020 at 10:30 am

    5 stars
    Made it for the family last night and they loved it. We paired it with a non-dairy ice cream (which the family did not wind up liking) as they felt it took away from how delightful this cobbler was! I loved how simple and quick it was to make, yet didn’t compromise in flavor!

    I have added this recipe to my keepers! Thank you!!!!

    Reply
    • Richa says

      November 27, 2020 at 11:55 am

      Awesome! Try whipped coconut cream

      Reply
  19. Eli says

    December 28, 2020 at 5:43 am

    5 stars
    This is such a great and quick dessert. It’s my go to when time is short and fancy something sweet. Keep making it again and again. I use almond milk instead of coconut and still turns out great! Thank you for all your recipies!

    Reply
    • Vegan Richa Support says

      December 30, 2020 at 1:52 pm

      wow! that’s great . good to know about the almond milk

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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