Vegan Blueberry Cobbler (Gluten-Free)

This Vegan Blueberry Cobbler has juicy, jammy blueberries under a soft, "buttery" topping. The recipe comes together in one bowl, and is gluten-free and refined sugar free too. It's a comforting, fruit-filled dessert that might just make you forget about pie! Perfect for sharing and entertaining, especially for autumn and Thanksgiving.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Place the blueberries, lemon juice and maple syrup in a baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.

• Place all the ingredients for the topping in a mixing bowl and mix well.

Tip: Add the plant-based milk a little bit at a time until you get a fairly soft dough.

• Use two tablespoons to place a heaped tablespoon of the dough on top of the blueberries.
• Repeat for the rest of the mixture - you should be able to make around 12 balls.

• Bake in the oven for 20-25 minutes until browned and an inserted skewer into the topping comes out clean.

Serving suggestions

This Blueberry Cobbler tastes great with custard, ice cream or plant-based yogurt. This custard powder is my favourite, as it's made with just a few simple ingredients and it's vegan, gluten-free and completely free from sugar.

How long does this keep for?

This Blueberry Cobbler tastes much better enjoyed immediately - you can halve or quarter the recipe's ingredient quantities if you prefer.

Substitutions you can make to this recipe

• You can add some ground cinnamon to the blueberries.
• If you're not into blueberries, you can replace them with strawberries, raspberries or cherries.
• I also have an Apple Cobbler recipe and a Peach Cobbler recipe.
• You can use any type of oil: coconut oil, olive oil, vegetable oil etc.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• The ground almonds (almond meal) can be replaced with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based milk.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

More vegan desserts

• Chocolate Pudding Pots
• Strawberry Trifle
• Bread Pudding
• Peanut Butter Pie
• Key Lime Pie
• Lemon Bars
• Rice Pudding
• Blueberry Cheesecake
• Peach Cobbler
• Blueberry Crumble Bars

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

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