Blueberry Cobbler

YouTube video

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
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 254 kcal

Ingredients
 
 

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.

Nutrition

Calories: 254kcalCarbohydrates: 41gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 138mgPotassium: 293mgFiber: 6gSugar: 24gVitamin A: 64IUVitamin C: 3mgCalcium: 165mgIron: 2mg

31 thoughts on “Blueberry Cobbler”

  1. Marty Schumacher

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

  2. Elizabeth Aronson

    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!

  3. Marty Schumacher

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

  4. Merritt Croland

    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?

    1. 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?

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

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

  6. 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.

  7. 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?

  8. 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.

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

  10. 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 !

  11. 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.

    1. 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.

  12. 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

  13. 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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