Vegan Blueberry Cobbler
A delightful dessert with a rich, fruity filling topped with a fluffy batter. Perfect for family gatherings or cozy nights in.
Ingredients
For the Blueberry Filling
- 2 cups fresh or frozen blueberries Fresh blueberries are preferred, but frozen works too.
- 1/2 cup coconut sugar or brown sugar Adjust sweetness to taste.
- 1 teaspoon flour Use half of the coconut sugar and a teaspoon of flour for thickening.
For the Batter
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup almond milk Any plant-based milk can be used.
- 1/4 cup coconut oil Melted; can substitute with neutral oil.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the blueberries with half of the coconut sugar and a teaspoon of flour. Mix well and set aside.
Batter Preparation
- In another bowl, combine the remaining flour, baking powder, salt, and the rest of the coconut sugar. Mix well.
- Add the almond milk, melted coconut oil, and vanilla extract. Stir until just combined, being careful not to overmix.
Assembling the Cobbler
- Pour the blueberry mixture into a greased baking dish.
- Gently pour the batter over the top of the blueberries, spreading it out evenly.
Baking
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown.
Serving
- Allow the cobbler to cool slightly before serving.
Notes
Serve warm, perhaps with dairy-free ice cream or coconut whipped cream. This cobbler is flexible; feel free to experiment with different berry combinations.
Tried this recipe?Let us know how it was!