How do you keep cobbler from getting soggy?

If you've made cobblers in the past that have become soggy, it's very likely the fruit filling had too much liquid. To combat this, make sure to use a full tablespoon of cornstarch (or more for frozen blueberries) and bake until thickened and bubbly!

Can I use a different fruit?

Homemade vegan cobbler can be made with most kinds of fruits! If you're interested in swapping the blueberries with another fruit, try cherries, raspberries, strawberries, or a mix of berries. You may also enjoy our Vegan Apple Cobbler Recipe or our Vegan Peach Cobbler as well.

Is this vegan blueberry cobbler gluten-free?

As is, this recipe contains gluten. We have not tested a gluten-free version, but based on our experience Bob's 1:1 Gluten-Free Flour Blend would likely work well as a gluten-free option. Avoid replacing all-purpose flour with gluten-free flour like almond flour, coconut flour, or oat flour because they act very differently in baking recipes and cannot be used interchangeably.

Can I prep this cobbler the day before?

Absolutely! If you are bringing this vegan blueberry cobbler recipe to a summer picnic or cookout, it can be prepped a day in advance and stored in the refrigerator until ready to reheat. Or, set the cobbler on the kitchen counter for 1 hour before serving and serve at room temperature.

The Best Vegan Blueberry Cobbler

Description

This unbelievably delicious Vegan Blueberry Cobbler is a must-make during berry season! It’s made with fresh or frozen blueberries, plus a few other simple ingredients. Serve this easy dessert warm with a scoop of your favorite vegan ice cream and dig in!

Ingredients

Filling

2 3/4 cup blueberries
1/3 cup organic cane sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

Crust

1/4 cup vegan butter, chilled
2 tablespoons organic cane sugar + more for topping
1 cup whole wheat pastry flour (see notes)
1/2 cup almond milk
1 teaspoon baking powder
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt

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Instructions

Preheat oven to 375°F and oil a 10” cast iron skillet or medium baking dish of choice.
In a medium bowl, prepare the filling by combining the blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush, or even your hands, spritz a bit of water over top to moisten the sugar.
Place into the oven and bake for 50-55 minutes, or until the top of the cobbler is golden brown and a toothpick comes out clean.
Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.

Notes

You can use all-purpose flour instead of whole wheat pastry flour.