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
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.
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