Vegan Blueberry Cobbler No Oil
User Reviews
5
Vegan Blueberry Cobbler No Oil
Description
Vegan Blueberry Cobbler No Oil combines fresh blueberries with lemon zest and juice sweetened by coconut sugar, spreading fresh fruit flavor across the base. The biscuit topping is made by mixing all-purpose flour with almond flour, baking powder, salt, and sugar, enhanced by a pinch of nutmeg. Coconut milk, a combination of coconut cream and thinner coconut milk, binds the dry ingredients into a thick batter.
The batter is dropped over the berries in spoonfuls and baked at 375°F until the topping is golden and set. The contrast between juicy blueberries and the soft, cakey biscuit layer above creates a classic cobbler texture without added oil. A brief broil can add browning if desired.
This dessert works well on its own or served with non-dairy ice cream or whipped coconut cream for added richness. It keeps in the refrigerator for up to three days, offering convenience as a make-ahead sweet treat.
Substitutions include using all-purpose flour only for almond flour replacement or stringent gluten-free flour blends combining rice flour, potato starch, and almond flour. Alternate non-dairy milks may be used with an added fat source to maintain moistness and texture in the topping. Adjust liquid slightly if using different milk types.
Ingredients
Berries:
- 3 cups blueberries fresh
- 1 tsp lemon zest or lime zest
- 2 tbsp lemon juice or lime juice
- 2 tbsp coconut sugar
Biscuit Topping:
- 3/4 cup all-purpose flour or a mix of whole wheat and all purpose, unbleached
- 3 tbsp almond flour , or use more flour to make nutfree
- 1.25 tsp baking powder
- 1/3 tsp salt sea salt
- 1/4 cup sugar
- pinch nutmeg
- 3/4 cup coconut milk half coconut cream and half thin milk from a can), see notes for subs, full fat
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 replaced with more all-purpose flour to avoid nuts.
- Coconut milk should be full fat, a mix of cream and thin milk; alternatives include almond or soy milk with added oil or vegan butter for fat.
- For gluten-free versions, use a blend of rice flour, almond flour, and potato starch, adjusting amounts as needed.
- Serve with vegan whipped cream or ice cream if desired; store leftovers refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 107mg | 4% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 48mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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