Rustic Vegan Fresh Blueberry Cobbler
This nourishing and decadent blueberry cobbler is so easy, and SO delicious! The buttery biscuit topping is made with avocado oil and whole wheat flour for a more rustic, classic biscuit texture that is just sweet enough.
Equipment
- 9 x 9 inch square baking pan or another baking dish with 10 cup (2.4L) capacity
Ingredients
Blueberry Base
- 7 cups fresh or frozen blueberry use 6 cups for a higher pastry ratio, 8 cups for more fruit!
- 2 tablespoons cornstarch
- 2 tablespoons cane sugar or your favourite sweetener
- 1 tablespoon freshly squeezed lemon juice
Biscuit Topping
- ¾ cup whole wheat flour or sub spelt or all purpose
- ¼ cup cane sugar or your favourite sweetener
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup non-dairy milk I like soy or oat milk
- ¼ cup avocado oil or another neutral flavoured oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375℉ (190℃). Line a 9 x 9 baking dish with parchment paper for easier clean up.
- Directly in the baking dish, toss the blueberries with cornstarch, lemon juice and sugar until well coated. Set aside.
- In a medium bowl, stir together the whole wheat flour, sugar, baking powder, and salt. Then pour in the avocado oil, milk and vanilla and mix until combined. It will look like a loose drop batter.
- Spoon the batter generously and haphazardly over the blueberries, leaving room for the blueberries to peek out (see post above for visuals).
- Bake for 45-55 minutes, until the biscuits are golden, dry and firm to the touch and the blueberries are juicy and bubbling. Wait ten minutes before serving so you don’t burn the roof of your mouth…it’s best warm but room temperature is good too.
Notes
This cobbler will last very well, covered in the fridge, for about 3-4 days but I doubt that it will last that long!