Vegan Blueberry Cobbler

The Vegan Blueberry Cobbler with a cakey biscuit has a slightly crunchy on the top, and a delicious muddle of juicy blueberries. It’s the perfect vegan dessert recipe for your holiday celebrations, Thanksgiving or Christmas, but any occasion works to share this easy dessert recipe.

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I love making cobblers. Or crips. Or crumbles. To me, they are sort-of the same thing. Gooey fruits cooked under a crumbly biscuit layer – more on the technical difference below. I’ve developed a thing for these desserts, and you might have tried my Vegan Peach Cobbler, Blackberry Crisp, or Strawberry Crumble. If you loved them, you’ll love this recipe.

This cobbler is really easy to whip up, and you can use any medley of berries if you don’t like or have blueberries, like raspberries, strawberries, or blackberries. Use what’s in season or frozen fruits and make this cobbler recipe any time of the year.

You’ll also find that making the classic cobbler vegan is not that complicated and it makes a delicious result. It’s simple, every time I make this at home, I have no leftovers. It’s gone.

What’s The Difference Between A Crisp And A Cobbler?

Vegan cobbler recipes or vegan crisp recipes are very popular desserts to feed a crowd. Both are easy to make with basic ingredients in 1 bowl and ready in about 30 minutes.

They are also known as ‘spoon’ desserts as they are easily spooned into your plate without fancy presentation.

However, while both desserts are made of a juicy fruit layer topped with basically the same ingredients, cobblers and crisps have very different textures.

• Crisp or crumble – both have a crispy topping made by rubbing ingredients with your fingertips to form crumbly pieces that look like granola. Often, crisps use rolled oats too to add an extra crispy texture.
• Cobbler – on the opposite, a cobbler is topped with dollops of buttery biscuit dough resulting in a fluffy, cakey topping that looks like a ‘bumpy’ cobbled road.

Ingredients and Substitutions

All you need to make this easy vegan cobbler recipe are a few ingredients.

Berry Layer Ingredients

The berry layer of a cobbler is supposed to turn into a thick, sticky muddle or jam. You need four main ingredients, plus optional spices to make it.

• Blueberries – fresh or frozen, you don’t need to thaw the berries before using them in this recipe. Also, any other berries you love would work in this recipe. Feel free to mix the berries as well to create a berry cobbler. The best berries for this recipe are raspberries, strawberries, or blackberries.
• Cornstarch – or tapioca flour or arrowroot flour. Any of these starchy flours work well. The purpose of this ingredient is to absorb any extra liquid to avoid a runny cobbler.
• Lemon zest or orange zest – grate the outer skin of one of these acid fruits, finely chop, and add to flavor the fruit base.
• Sugar – you can reduce the amount of sugar depending on how sweet your berries are. Another option is to make this dessert sugar-free, and diabetes-friendly, using erythritol or xylitol.

Cobbler Biscuit Ingredients

The biscuit topping of a cobbler recipe is cakey with a crispy outer. To achieve this amazing texture, you need the ingredients below:

• All-Purpose Flour – or spelt flour. This recipe doesn’t work with almond flour or coconut flour! Note that if you are using gluten-free flour, the cobbles won’t be as soft and fluffy. I haven’t tried this recipe with gluten-free flour.
• Sugar – same as above, you can use less sugar or sugar-free alternatives like erythritol. Other healthy sugar options are unrefined cane sugar like demerara sugar or coconut sugar. Not that these sugars are darker in color and therefore, would turn the biscuit brown.
• Vegan Butter – Melt your butter before using or use melted coconut oil. The latter might make the cobbles less puffy.
• Plant-Based Milk – like coconut milk or almond milk. You can also replace the milk with lemon juice to add a tangy flavor to your dessert. Lemon and blueberries go very well together.
• Vanilla Extract – for flavor.
• Baking Powder – This is essential to making the cobbler spread and puff up. If your baking powder is past its best-before date or if it has been opened for too long, it will lose some to most of its potency and the cobbler will be flat and sad.
• Cinnamon – For flavor.
• Salt – To balance the sweetness of the cobbler.

How To Make A Vegan Blueberry Cobbler

There is nothing easier than making a vegan cobbler recipe.

I love this recipe when berries are in season or when we simply crave a quick family dessert that doesn’t require hours to make.

1. Combine the blueberry layer ingredients directly into a greased baking dish. Set aside while you make the cobbler biscuit recipe.

1. In a large mixing bowl or in a stand mixer with the paddle attachment, add the dry ingredients: flour, sugar, baking powder, cinnamon and combine.

2. Then, stir in the liquid ingredients: melted vegan butter, vanilla, and almond milk until it forms a dough.

3. Place the berries of your choice into a 9-inch x 13-inch greased baking dish. Combine the berries with cornstarch, sugar, and any additional flavor or zest you want.

4. Then, sprinkle the biscuit topping over the fruits. It doesn’t have to be perfect just drop dollops of biscuits a bit everywhere to look like a ‘cobbled’ stone pathway.

5. Finally, bake for 30 minutes in a preheated oven at 350°F (180°C) until the biscuit is golden brown.

Serving Suggestions

First, cool the cobbler at room temperature for 20 minutes before serving. This allows the berry juice to thicken and form a jam-like texture.

Next, spoon some cobbler onto a shallow bowl and top with vegan toppings of your choice.

• Vegan vanilla ice cream
• Coconut yogurt
• Whipped coconut cream or Vegan Whipped Cream
• Melted vegan white chocolate chips or Vegan White Chocolate
• Shredded coconut 

Storage Information

This vegan cobbler must be stored in the fridge, in a sealed container, or in its baking dish tent with a piece of foil or wrap. It lasts in the fridge for up to 4 days.

You can serve leftover cobbler cold or slightly rewarm the cobbler in the oven before serving in a preheated oven at 325°F (150°C) until the biscuit crisp and the filling is lukewarm.

Can I Make This Recipe With Different Fruits?

Yes, you can replace the blueberries with other fruits, not only berries. For example, you can use:

• Peaches – to make a vegan peach cobbler. Simple peel the fresh peaches and slice or use canned peach slices.
• Apples – use peeled, cored crispy apples like honey crisp.
• Rhubarb – peel and dice fresh rhubarb. You may want to use more sugar with this fruit to cover the acidity or rhubarb or combine half blueberries and half rhubarb to make a vegan blueberry rhubarb cobbler.
• Cherries – fresh or frozen.
• Any berries – or a mix of berry.

More Vegan Dessert Recipes

I love making vegan desserts for my family! You may also want to try some of the desserts below

Vegan Strawberry Rhubarb Crisp

Vegan Gluten-Free Apple Crisp

Rhubarb Crumble

Blackberry Crisp

Vegan Peach Cobbler

Vegan Blueberry Cobbler

The best Vegan blueberry cobbler with a cakey biscuit, slightly crunchy on top, and a delicious muddle of juicy blueberries.

4.86 from 27 votes

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 274 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 4 cups Blueberry
• ▢ ¼ cup Sugar - or coconut sugar or erythritol if sugar-free
• ▢ 1 teaspoon Lemon Zest - or orange zest (outer skin of the fruit finely chopped)
• ▢ 1 tablespoon Cornstarch

Cobbler batter

• ▢ 1 cup All-Purpose Flour
• ▢ ½ cup Sugar - or coconut sugar or erythritol if sugar-free
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Cinnamon
• ▢ ¼ teaspoon Salt
• ▢ ½ cup Dairy-Free Butter (Unsalted) - melted
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 tablespoon Almond Milk - or lemon juice

Instructions

• Preheat the oven to 350°F (180°C)
• Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
• In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
• In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
• Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon – it doesn't have to be perfect at all!
• Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
• To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
• Serve with vegan vanilla ice cream or a dollop of coconut whipped cream

Storage

• Store in the fridge, cover the baking dish with wrap and refrigerate for up to 4-5 days.
• Rewarm before serving or serve cold.

Equipment

Ceramic Pan

Measuring Cups and Spoons

Mixing Bowl

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Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 365mg | Potassium: 105mg | Fiber: 2g | Sugar: 33g | Vitamin A: 528IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 1mg