Cobblers are much easier to make than pie so they are perfect for lazy summer days when you happen to have way too many of one kind of fruit on hand. For me, it was blueberries. I have been getting so many fresh blueberries at the farmer’s market lately and needed to use some up. I landed on a gluten-free and yet fluffy, moist, sweet, cake-like topping which paired perfectly with the tart and juicy blueberries. The recipe is vegan and lightly sweetened with only maple syrup making it refined sugar-free. It is full of whole grains from the oats and plant-based protein from the almond flour.
The cobbler has a subtle cinnamon flavor on both layers that makes your home smell dreamy as it cooks. I topped my warm cobbler with a scoop of non-dairy vanilla ice cream and it was healthy dessert perfection. Real comfort food but without the guilt.
This recipe is so simple to make requiring just one bowl and only 10 minutes of prep time. It bakes in about 30-40 minutes. You will know it is done when the top turns golden brown and the blueberries start to pop. The sauce will begin to creep out and bubble up around the edges of your baking dish. Just beautiful. It is such a warm and comforting plant-based summertime dessert.