Blueberry Cobbler

by Jill Dalton

Blueberry Cobbler

Jill Dalton
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!
5 from 2 votes
Servings 8 people
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes

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  • 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

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Rudy Larrow January 12, 2018 - 4:35 pm

always look forward to new recipes thank you

Marty Schumacher January 12, 2018 - 5:44 pm

Yes! I have a big bag of frozen blueberries to use!! Great recipe. I love cobbler too! Thanks for another great recipe.

danielle January 12, 2018 - 9:15 pm

I really like your recipes!

Joy Krause January 13, 2018 - 1:15 am

Thanks, Can’t wait to try it!

Sent from my iPad


Elizabeth Aronson January 13, 2018 - 2:53 pm

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!

Jill Dalton January 13, 2018 - 3:57 pm

Thank you so much =)

Barb January 14, 2018 - 2:30 am

Love blueberry cobblers, can’t wait to try it!

Joey Robbins January 14, 2018 - 11:16 pm

i am making this right now, it is already in the oven! 😨

Marty Schumacher January 16, 2018 - 6:48 pm

The blueberry cobbler is scrumptious! I made it day before yesterday and can’t stop eating it. So yummy. Thanks for another great recipe!

Merritt Croland January 18, 2018 - 4:17 pm

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?

Jill Dalton January 18, 2018 - 6:06 pm

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🤗

Ameera & Robin February 26, 2018 - 6:21 pm

This Blueberry Cobbler looks amazing! Love the simple and healthy ingredients.

Alex Briski September 2, 2020 - 2:27 am

You guys are as fantastic as Jill!

Kris May 7, 2018 - 2:51 pm

Do you know what the calories per serving is on this? It looks delicious and I’m going to try make this week 😇

Jill Dalton May 7, 2018 - 5:23 pm

It will serve 6-8. At six servings it would be 235 calories, eight servings, 176 =)

Kris May 8, 2018 - 2:25 pm

Also can you substitute coconut flour for almond flour or use extra oat flour? I’m looking for another substitute besides almond flour

Kris May 7, 2018 - 2:52 pm

And thank you

Kris May 8, 2018 - 3:08 pm

Or can I use banana flour instead of almond?

Jill Dalton May 8, 2018 - 4:41 pm

Yes, you could use any of those as a substitute 🤗

Sue June 14, 2018 - 4:32 pm

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.

Sue June 14, 2018 - 4:33 pm

I meant flour!!!

Sue June 14, 2018 - 4:35 pm

I meant flour mixture!

Dennis July 15, 2018 - 10:17 pm

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?

jen September 23, 2018 - 12:53 pm

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.

Lori August 12, 2020 - 1:48 pm

This Blueberry Cobbler was very tasty and smelled so deliciously good when still warm from the oven. Thanks Jill for another great recipe!

Michelle March 25, 2021 - 5:07 pm

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 !

Kristin April 21, 2021 - 8:13 pm

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.

Jill Dalton April 22, 2021 - 9:18 am

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.

Jennifer March 16, 2023 - 6:53 pm

Hi, the video says to use two 10 oz bags of blueberries but the written instructions say to use one 10 oz bag of blueberries. Which amount is correct?
Thank you

Jill Dalton March 18, 2023 - 8:09 pm

It’s 2. Thanks for letting me know so I can correct it.

Sue Ruth June 18, 2023 - 1:21 pm

I just tried this recipe and it was a hit. I used fresh blueberries as that is what I had on hand. I also added maybe a teaspoon of ground flax meal after pouring the batter into the pie dish. It looked a little too runny and I took a chance. Perfect!


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