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Vegan & Gluten-Free Blueberry Cobbler


  • Author: Elaine Gordon
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 9 1x

Description

This vegan and gluten-free cobbler is the perfect summertime healthy dessert. it is refined sugar-free and full of wholesome ingredients. Serve warm with a scoop of non-dairy vanilla ice cream.


Scale

Ingredients

  • For the blueberry inside:
  • 4 cups fresh blueberries
  • 2 tablespoons arrowroot powder
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • For the cobbler crust:
  • 2 cups super fine blanched almond flour
  • 1 1/4 cups gluten-free rolled oats
  • 3/4 cup gluten-free oat flour (homemade works best here)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 “flax or chia egg” (1 tablespoon chia seeds [or ground flaxseeds] + 3 tablespoons warm water combined)*
  • 1/3 cup vegan butter or coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F
  2. In a medium mixing bowl, combine blueberries, arrowroot powder, maple syrup and cinnamon. Pour into a small oven-safe serving dish.
  3. In the same mixing bowl, combine all cobbler crust ingredients listed above (almond flour, oats, oat flour, salt, baking soda, cinnamon, chia or flax egg, melted vegan butter or coconut oil, maple syrup and vanilla). Stir well. Pour mixture over the blueberries so they are completely covered.
  4. Bake for 30-40 minutes until golden brown and blueberry juices start to bubble around the edges.
  5. Allow to cool for 10 minutes then serve hot or warm with vanilla non-dairy ice cream on top. Alternatively, you can allow the cobbler to cool completely before covering with plastic wrap and storing in your refrigerator for up to 5 days. Best served warm or hot.

Notes

* To make your chia seed egg combine the chia seed and water and allow to sit at room temperature for at least 5 minutes.

  • Category: Dessert