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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

Our Vegan Blueberry Cobbler in white plate

Vegan Blueberry Cobbler No Oil

5 from 12 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
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

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Equipment

  • baking dish, Bowls, spatula, zester

Ingredients 
 

Berries:

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

Biscuit Topping:

  • 3/4 cup 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 sugar
  • pinch of nutmeg
  • 3/4 cup 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

Calories: 167kcal, Carbohydrates: 28g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Sodium: 107mg, Potassium: 181mg, Fiber: 2g, Sugar: 14g, Vitamin A: 30IU, Vitamin C: 7mg, Calcium: 48mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

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.

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5 from 12 votes

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41 Comments

  1. Sanjli says:

    5 stars
    This recipe is amazing. I could probably eat the entire thing in one sitting. I substituted half of the sugar with splenda and it tasted really good. Mine had a pretty strong coconut flavor from the coconut milk. It was good but next time I might try substituting with soymilk or soymilk “buttermilk” (adding some extra acid to the soymilk) and see how that turns out! I’ll definitely be remaking this in the near future. I love that this recipe is free of added oils, you definitely don’t miss it!

    1. Vegan Richa Support says:

      that can happen easily! let me know if you change it up a bit.