5 from 39 votes
Vegan Blueberry Cobbler No Oil
Vegan Blueberry Cobbler No Oil features fresh blueberries tossed with lemon and coconut sugar under a biscuit-style topping made from a blend of all-purpose and almond flours. The topping uses coconut milk for moisture and is gently spooned over the berries before baking to form a tender crust with a hint of spice from nutmeg. This oil-free recipe results in a lightly sweetened, fruit-forward dessert suitable for plant-based diets.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
8
Calories:
167 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 167
% 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.