This vegan blueberry cobbler is an easy, plant based dessert that the whole family will love! Loaded with fresh berries, vanilla, and cinnamon - it's irresistible when paired with a scoop of dairy-free vanilla ice cream. Yum!
Blueberry cobbler is a classic dessert. And there's a good reason for that - it's insanely good. So of course I had to try my hand at making this vegan version!
I am so delighted with the results. It has the irresistible crumbly cobbler texture, that pairs so perfectly with those warm berries and spices.
Top it off with a scoop of vegan vanilla ice cream, and you're in business!
And what's even better? You can have it ready to go in just 30 minutes. That's my kind of dessert.
Tips & Tricks
There is a fair amount of sugar in this recipe. (And it's worth it!) Be sure to pick an organic variety of sugar or one labeled vegan. Not all sugar brands are actually plant based!
While I made a blueberry cobbler, this recipes works well with other types of fruits as well. You can swap the fruit to make a raspberry or blackberry cobbler too!
Ice cream is the perfect match for cobbler. So be sure to check out these homemade vegan ice cream recipes for serving ideas!
For more tasty vegan recipes, check out these ideas:
- 14+ Best Vegan Strawberry Recipes
- Apple Walnut Cobbler
- Vegan Baking Substitution Guide
- More Vegan Baking Recipes
Vegan Blueberry Cobbler
- 1 pint fresh blueberries
For the Batter:
- 1 cup whole wheat pastry flour
- ¼ cup sugar organic
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons ground flaxseed optional
- ½ cup applesauce
- 1 tablespoon safflower oil
- 1 teaspoon vanilla extract
- Pinch ground cinnamon
- ¼ cup nondairy milk plain or vanilla
- Preheat the oven to 350 degrees F.
- Wash the berries and make sure that all small stems are removed. In a mixing bowl, toss them with the 2 tablespoons sugar. Place the berries in a lightly oiled 9-by-9-inch baking pan, or a 9-inch round pie pan.
- Combine the first 4 (dry) batter ingredients plus the optional flaxseeds and stir together.
- Make a well in the center of the flour mixture and stir in the applesauce, oil, vanilla, and cinnamon. Stir in the nondairy milk and stir just until it becomes a smooth and slightly stiff batter.
- Pour the batter over the fruit and pat in evenly with the help of a baking spatula. Bake for 30 minutes, or until the top of the batter is golden and a knife inserted into the center tests clean (clean of batter, that is; of course, it's fine if the knife picks up some evidence of the berries below!).
- Allow to cool until just warm or at room temperature. Cut into squares or wedges. Serve on its own or with some vanilla non-dairy ice cream.