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
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.
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.
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. 
Drop the mix on the blueberries to distribute evenly. Bake until golden and the blueberries are bubbling nicely.
Serve with whipped coconut cream or vegan ice cream.
More Berry Treats
- Blueberry Crisp. no Bake
- Blueberry Brownies!
- Blueberry Energy Bites GF
- Lemon Blueberry Loaf
- Berry Oat Crumb Bars
- Blueberry Chocolate Muffins GF
Vegan Blueberry Cobbler No Oil
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
- 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.
Rebecca Y. says
July 1, 2019 at 5:55 pmThis looks amazing! Simple too. I will be trying this recipe this week. Thank you 😘
Richa says
July 1, 2019 at 5:58 pmThanks!
Molly Nolan says
July 1, 2019 at 6:27 pmThank 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.
Richa says
July 1, 2019 at 6:45 pmYes 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.
Molly Nolan says
July 1, 2019 at 7:33 pmSorry 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.
Karah says
July 2, 2019 at 2:33 pmThanks so much for the oil free option! ❤️
Alan says
July 2, 2019 at 5:42 amCan frozen berries be substituted for fresh?
Richa says
July 2, 2019 at 10:14 amthey should work just fine. Let them thaw for a bit before baking.
Cassie Thuvan Tran says
July 2, 2019 at 7:37 amThis 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?
Richa says
July 2, 2019 at 10:14 amyes, but you’d need to add some fat, so add 2 tbsp oil or nut butter
Ht says
July 2, 2019 at 7:13 pmHi, how big is the cast iron skillet?
Richa says
July 2, 2019 at 8:02 pm8 inch
mary says
July 3, 2019 at 4:14 amWhat 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 🙂
Richa says
July 3, 2019 at 10:28 amawesome!
Kathy says
July 4, 2019 at 5:33 pmMade 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.
Richa says
July 4, 2019 at 5:34 pmawesome!
Rl says
July 8, 2019 at 4:47 amWhat 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!
Kate says
July 10, 2019 at 5:21 amCobblers 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!
Richa says
July 10, 2019 at 11:13 amthanks!
Elizabeth Cholewinski says
July 15, 2019 at 7:57 amI know it is 167 cal per serving but what is a serving size?
Richa says
July 15, 2019 at 9:50 amthe whole pan serves 8. So 1/8 of the 8 inch dish
Sharon says
August 8, 2019 at 6:36 pmThis 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
Richa says
August 8, 2019 at 9:09 pmawesome! Thanks!
Onala says
August 23, 2019 at 5:37 amIt was a hit in our household! Thank you
Richa says
August 23, 2019 at 10:45 amyay
Sam says
January 26, 2020 at 5:38 pmReally 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
Daniell says
April 12, 2020 at 8:09 pmThis 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!
Gabs says
June 14, 2020 at 2:45 pm2nd time making this! EXCELLENT!
Vegan Richa Support says
June 15, 2020 at 2:11 pmamazing! many thanks for your 5 star rating!
Asha says
June 28, 2020 at 7:33 pmThis 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.
Vegan Richa Support says
June 29, 2020 at 8:14 amAwesome! Thank you for stopping by!
Florence says
July 6, 2020 at 6:00 pmThis was soooo good!! Made it with almond milk and 2 tbsp oil and it turned out delicious!
Thank you
Vegan Richa Support says
July 6, 2020 at 7:09 pmgood to know – thanks for sharing and for the Fab rating Florence =) 😃