Easy Vegan Blueberry Cobbler (Gluten-Free Option!)

Tart. Tender. And ridiculously easy.

I’ve made this vegan blueberry cobbler recipe at least 5 times in the past few weeks. It’s that good and it’s that easy. In fact, I now have the recipe memorized.

What’s even better is that once you’ve mastered this vegan cobbler recipe, you can add what you like to this delicious vegan blueberry cobbler recipe! No longer berry season, but peaches are in? Throw those in! Prefer raspberries? Make this a raspberry cobbler! Don’t like cardamom, but love cinnamon, a switcheroo is up to you!

Oh, and need a gluten-free option? I got you!

The point is, this delicious dessert recipe is too easy and too mouthwatering not to make–right now!

So, let’s get into it!

Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂

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What Even Is A Fruit Cobbler?

No, we are not talking about an extraordinary species of fruit that will mend your shoes.

A fruit cobbler is essentially a baked fruit topped with either cake or biscuits or even dumplings. Think “deep dish pie,” only without any crust on the bottom (or cheese and tomato sauce in the middle, lol–sorry, I’m a Chicago gal!).

Now, what is the difference between a fruit cobbler and a fruit crisp? As the term “crisp” suggests, fruit crisps are topped with a crispier, crunchier topping. In lieu of a biscuit topping, the fruit is topped with a mixture of oats, brown sugar, and butter, kinda like granola.

Both are dynamite desserts that are perfect for taking advantage of juicy blueberries, peaches, and even apples, depending on what’s in season. Blueberries taste like CANDY right now in Southern California and therefore, this vegan blueberry cobbler is the perfect summer dessert!

Why You’ll Love This Vegan Blueberry Cobbler Recipe.

You’re going to LOVE this vegan blueberry cobbler recipe for the following reasons:

First, it is criminally easy. You don’t need any fancy equipment or any strange ingredients. This vegan blueberry cobbler recipe calls for simple ingredients, things you can easily find in your local grocery store and chances are, you have everything in your kitchen anyway.

Second, it is a total SHOW STOPPER. There is literally nothing like warm cobbler right out of the oven with a scoop of your favorite vegan ice cream (I prefer vanilla ice cream myself, but you do you!) cascading down the sides, with swirls of still bubbling blueberry syrup decorating your plate. I mean… people are going to start calling you “Ina” and who could blame them?

Third, this recipe results in tender and golden biscuits atop a bed of gloriously baked blueberries, that are literally oozing with deliciousness. Whether you’re making the gluten-full or gluten-free version, you will be AMAZED at the texture of your topping!

Finally, it is eminently customizable! Whatever summer fruit you like, throw it in there. Just stick to the measurements and you’ll come out with an ooey, gooey, delicious fruit cobbler that you’ll be sharing with your family, friends, colleagues, neighbors, that lady you pass by on your morning walk every Sunday… Everyone!

Key Ingredients And Notes On Substitutions For This Vegan Blueberry Cobbler Recipe.

The following are a list of the main ingredients for making this vegan blueberry cobbler and recommendations on substitutions:

• Fresh Blueberries. This vegan blueberry cobbler recipe calls for fresh blueberries. However, you can absolutely substitute with frozen blueberries. As I’ve said above, you can also substitute with blackberries, raspberries, peaches, or a mixture of all of these. My only recommendation is that you use in season fruit. As you will see, the recipe calls for minimal sugar. As a result, it’s important that you use ripe blueberries for this recipe to ensure you achieve the best flavor.

• Organic Cane Sugar. While this vegan blueberry cobbler recipe does not call for a lot of sugar (less than half a cup), it does use some organic cane sugar to help enhance the flavor of the blueberries and add a little sweetness to the biscuits. However, if you don’t want to use cane sugar, you can use coconut sugar. Word to the wise, though–using coconut sugar will render your biscuits more dense. Still delicious though! You can also use maple syrup in lieu of cane sugar, though you will want to use only 3 tablespoons of maple syrup for the filling (instead of 1/3 cup), in order to guard against having too much liquid.
• Lemon Zest. I love adding lemon zest to my blueberry desserts! They help to brighten the whole dish up and it truly creates a party inside your mouth! If you don’t have lemon, though, no worries–this dessert will still taste amazing without it. Just remember it for next time to really take this cobbler to the next level!
• All Purpose Flour or Gluten Free Flour Blend. This vegan blueberry cobbler recipe calls for all purpose flour or gluten-free flour for the biscuit batter that goes on top of the blueberry filling. As you’ll see in the gluten-free recipe card below, if you don’t have a GF flour handy, my blend requires almond flour, sweet white rice flour, and potato starch.
• Vegan Butter. As is the case with virtually all biscuit recipes, the cobbler topping recipe requires cold vegan butter. Can you use coconut oil instead? Sure. But use a virgin coconut oil that is solid at room temperature, to achieve the right texture and avoid the coconut taste.

• Ground Cardamom. This is my secret weapon!! Ground cardamom!! Look, if you don’t want to add ground cardamom because it sounds weird, no problemo! But give it a try–it gives this cobbler a “fanciness” that most cobblers don’t have!
• Vegan Sour Cream. The vegan sour cream will give this vegan blueberry cobbler a richness that elevates this dessert above most ordinary desserts. But the acid in the sour cream will also help to keep your biscuits tender (think buttermilk biscuits). If you don’t have vegan sour cream, you can also substitute with a plain vegan yogurt!

How To Make Vegan Blueberry Cobbler.

The Blueberry Filling.

First, prepare the blueberry filling for your vegan blueberry cobbler by adding your blueberries directly into the pan you’re using for the cobbler. I would recommend a 10 1/2″ oven safe round baking dish. A deep cast iron skillet is a great option, but you can also use a regular old casserole dish. To the blueberries, add your sugar, lemon zest, and all purpose flour or cornstarch (for the gluten-free version). Toss everything together and set aside.

The Biscuit Topping.

To make the biscuit topping for your vegan blueberry cobbler, add your flour (all purpose or gluten-free) into a large mixing bowl. Add your vegan butter. Using your hands (or a pastry cutter), incorporate the cold butter into your flour, until you arrive at a pebbly consistency. It’s important that you use cold butter for this–if your butter is melted or even softened, your biscuits will not be flaky. If you want, you can also use a food processor to do this, but that just means more dishes, so.

Next, add the rest of your ingredients–baking powder, sea salt, sugar, ground cardamom, and vegan sour cream. Using a spatula, mix the ingredients together until the dry ingredients are just moistened. Then, using an ice cream scooper or your hands, simply scoop dollops that are roughly 2 inches wide and place them on top of the blueberries.

As you’ll note, you won’t have enough of the biscuit batter to cover the entirety of your blueberry mixture–this is by design. What we’re going for is a more rustic look, one that allows people to see exactly what’s inside: a mouthwatering pool of gooey blueberries.

Right before placing your cobbler in the oven, whip up a quick wash by whisking together plant milk and a spoonful of maple syrup. Using a pastry brush, brush the tops of your biscuits with this mixture.

Place the blueberry cobbler into an oven preheated to 375° F for about 55 minutes, until your vegan blueberry cobbler is golden brown and bubbling. Allow your cobbler to cool for at least 20 minutes to allow your blueberry filling to set.

Serve with a scoop of vegan ice cream or all by itself!

Frequently Asked Questions.

Recipe Card.

Gluten-Free Recipe Card

Questions & Comments