This post contains affiliate links. Please see our disclosure policy.
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
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
We found some bargain hothouse blueberries, and this was the PERFECT recipe for them. Simple and delicious! This will be a go-to recipe this summer for sure.
Yay! So glad you liked them.
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!
that can happen easily! let me know if you change it up a bit.