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A slice of vegan blueberry cobbler on a plate with ice cream on top.
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Dairy-Free Blueberry Cobbler

Looking for something new for dessert? Make a vegan blueberry cobbler that's delicious, easy to make, and perfect for any occasion. With a few ingredients and minimal effort, you can enjoy a delicious, guilt-free dessert that everyone will love! Get started now with this dairy-free blueberry cobbler recipe.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 9 servings
Calories 247kcal
Author Marly McMillen

Equipment

Ingredients

Cobbler Batter

  • 1 cup flour (all-purpose or whole wheat pastry flour)
  • ½ cup almond flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon  salt
  • 1 cup almond milk
  • 3 tablespoons olive oil
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract

Blueberry Filling

  • 1 medium lemon
  • 3 tablespoons maple syrup
  • 2 tablespoons ground chia seeds
  • 4 cups frozen blueberries
Cups - Metric

Instructions

  • Preheat oven to 350°F/175°C.

For the Cobbler Crust:

  • In a bowl, stir together the flour, almond flour, sugar, baking powder, and salt. Create a well in the center and add almond milk, olive oil, applesauce, and vanilla and stir to combine. Set aside.
    A hand pours a spoonful of olive oil into a bowl with other batter ingredients.

For the Blueberry Filling:

  • Zest the lemon and cut it in half and juice it. Add the zest and juice to a large bowl. Add the maple syrup, and ground chia seeds and stir to combine. Add blueberries and gently stir. Set aside.
    A hand holds a spoonful of maple syrup, pouring it into a bowl with blueberries, lemon zest, and more.
  • Pour the blueberry mixture into the pan, using a spatula to spread it into an even layer. Spoon the batter evenly across the top of the blueberries.
    Batter is being spooned over a blueberry mixture in a baking pan.
  • Bake for 35 to 40 minutes (reduce this to 25 to 30 minutes if using fresh blueberries).
  • When done, remove it from the oven. Set it aside and allow it to cool for 20 minutes to allow the filling to thicken properly before serving warm
  • If there any leftovers, cover and store them in the fridge for up to 5 days.

Notes

Make this into a Gluten-Free Crumble by using a 1:1 gluten-free baking flour like Bob's Red Mill Baking Mix.

Nutrition

Calories: 247kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 92mg | Potassium: 187mg | Fiber: 4g | Sugar: 23g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 1mg