Blueberry Cobbler
Cobblers are one of my favorite winter desserts. In particular, because they are so comforting and warm and it also makes me remember the apple crisp that my mom used to make on cold winter evenings. We had an apple tree in the back yard that she would save apple chunks from and put in the freezer. She made apple pies and apple crisp in the winter with those apple chunks. Yum.Here is a super healthy gluten free, refined sugar free, vegan cobbler that you are going to gobble up with delight!
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Equipment
Ingredients
- 10 oz frozen blueberries
- 1 cup almond meal
- 1 cup oat flour
- 10 medjool dates
- 1 tsp baking powder
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 cups almond milk , unsweetened, or plant milk of your choice
Instructions
- Preheat oven to 350°. Place everything except the blueberries into the blender and blend until well incorporated. Pour into a pie plate and pour the blueberries on top. Bake for about 1 hour.
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Nutrition info
Calories: 254kcalCarbohydrates: 41gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 138mgPotassium: 293mgFiber: 6gSugar: 24gVitamin A: 64IUVitamin C: 3mgCalcium: 165mgIron: 2mg
28 comments
always look forward to new recipes thank you
Yes! I have a big bag of frozen blueberries to use!! Great recipe. I love cobbler too! Thanks for another great recipe.
I really like your recipes!
Thanks, Can’t wait to try it!
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I have a million vegan cookbooks and recipes, but I absolutely love each and every recipe you have shared. I know before I try them they are “no-fail.” I also love your sweet and simple delivery. Thank you!
Thank you so much =)
Love blueberry cobblers, can’t wait to try it!
i am making this right now, it is already in the oven! 😨
The blueberry cobbler is scrumptious! I made it day before yesterday and can’t stop eating it. So yummy. Thanks for another great recipe!
I made this last night and it never really cooked. It was the texture of mud. The edges cooked through (sort of) and the flavor was good. May try it again with fresh blueberries and less milk alternative. … any suggestions?
I would agree to just reduce some of the Liquid. It does get thicker when it cools a bit but sometimes there is just a lot of juice from the berries. It might be better to make it in a little larger dish if you have one so the dough part isn’t so thick🤗
This Blueberry Cobbler looks amazing! Love the simple and healthy ingredients.
You guys are as fantastic as Jill!
Do you know what the calories per serving is on this? It looks delicious and I’m going to try make this week 😇
It will serve 6-8. At six servings it would be 235 calories, eight servings, 176 =)
Also can you substitute coconut flour for almond flour or use extra oat flour? I’m looking for another substitute besides almond flour
And thank you
Or can I use banana flour instead of almond?
Yes, you could use any of those as a substitute 🤗
I made this today with fresh peaches which are so delicious right now. I knew they would be juicy and read the previous comments so I added one and a half tablespoons of cornstarch to the flower mixture and baked for an hour. Worked perfectly.
I meant flour!!!
I meant flour mixture!
I used frozen blackberries. To much liquid. I too had the consistency of mud after baking an hour. Used to small of a dish. Not baked at all. So disappointed. What should the consistency be? A crisp or cake?
The flavor was very good for this dessert but nothing like a cobbler. The consistency was like pureeing a sweet potato with flour. It was heavy and thick, so texture wise not great but taste wise good. I will eat it as I waited a long time for it to be ready:). Perhaps next time I would only use half the oat flour recommended. Anyone have other thoughts? Thanks.
This Blueberry Cobbler was very tasty and smelled so deliciously good when still warm from the oven. Thanks Jill for another great recipe!
My family really enjoyed the Blueberry Cobbler. Everyone thought the cobbler tasted even better refrigerated till thick and firm. I used fresh blueberries but next time I’ll try frozen. Also I used the same pyrex 9.5″ glass pie plate. Totally amazed nothing stuck to the glass. Thanks Jill for sharing this recipe !
Absolutely appreciate all your recipes, this would just not bake in the middle I used same exact pie plate as you did in the video and followed the recipe to a tee. The flavor was amazing, but doughy after an hour and 20min still wouldn’t bake! I just don’t know what happened. It wasn’t the juices from the berries it was just doughy..we thought we might try it again but use a smaller plate.
Sometimes, if you over grind the oats, it struggles to cook through. Other than that I’m not really sure, sorry. You also could try just a little less plant milk.