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Vegan Blueberry Cobbler No Oil

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 167 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a bowl, add the flours, baking powder, salt, sugar and spice and mix well.
  3. 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.
  4. 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)
  5. Bake for 35 mins. Broil for half a minute for browning if needed
  6. 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

  • Substitutions: 
  • Nutrition is for 1 serve without the icecream or whipped cream
  • 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 Information

Calories 167kcal (8%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Sodium 107mg (4%) Potassium 181mg (5%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 30IU (1%) Vitamin C 7mg (8%) Calcium 48mg (5%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8Serving

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.