baked blueberry cobbler in a pan

Gluten Free Blueberry Cobbler

I began exploring the world of gluten free, dairy free, and eggless baking with the expectation that nothing would ever taste as good. Neither the texture nor flavor would compare to the “real” thing. However, I’m learning that this is far from true. I have created and tried various recipes, some of which are hits, others that are misses. This blueberry cobbler is definitely a hit! 

Cobbler is a true comfort food, especially when it meets your dietary preferences. The warm baked fruit, with a crunch of biscuit, and coolness from ice cream – deliciousness in a bowl 😃

unbaked blueberry cobbler in a pan

The last time I had cobbler, my taste buds thoroughly enjoyed it, but my stomach did not. Between all of the sugar and flour, my stomach was put into a state of shock. Hence, for this blueberry cobbler recipe, I was inspired to use unrefined sugars, in addition to no gluten or dairy.

You can certainly make this recipe with other fruit. However, I chose blueberries because they are the easiest to prepare, in terms of not having to do any cutting or peeling. The most work you’ll have to do is make sure no stems are on any of your blueberries. Also, blueberries remind of warmer days – and that’s exactly what I wanted on a 30° day in January. Mission accomplished.

This recipe has two wins:

  1. It’s super easy to whip up. You can have your blueberry cobbler prepped and in the oven in 15 minutes.
  2. Even your non-gluten free friends and family will go back for seconds. I know this because my family practically inhaled the dish, and didn’t know it was gluten free until I told them.

In this recipe, you can use store-bought or homemade oat flour. While I have used both successfully, I prefer using store bought oat flour. From my experience, it has been challenging to grind rolled oats into a very fine flour. When I use homemade oat flour to make this cobbler, the texture feels a bit more like a crisp. However, with store bought oat flour, you accomplish a more cookie-like texture.

blueberry cobbler in a dish with a scoop of vanilla ice cream

One important thing to know is that this recipe can be modified to each of your preferences. For example, you can replace coconut sugar with maple syrup. Just be aware that the amount you’ll need may differ. You can also substitute the oat flour with almond or coconut flour, for a grain free dessert.

Last but not least, blueberry cobbler is best served warm with ice cream! I have a newfound love for oat milk ice cream. Oat milk is one of the creamiest non-dairy milks I’ve tried, so it better compliments the cobbler. Add this recipe to your list for your next lazy Sunday. I promise you can’t go wrong snuggled up on the couch, and watching a movie with a bowl of this cobbler.

baked blueberry cobbler in a pan

Blueberry Cobbler

A quick and easy recipe for warm baked fruit, with a crunch of biscuit, and coolness from ice cream - gluten free and dairy free deliciousness in a bowl!
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

Blueberry Filling

  • 6 cups blueberries (~3 pints)
  • 1/4 cup coconut sugar

Cobbler Topping

  • 1 1/4 cup oat flour
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup vegan salted butter (melted)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°.
  • Grease a 7x11 baking dish with vegan butter. Add the blueberries to the dish, and toss in coconut sugar.
  • In a separate bowl, whisk together the oat flour, coconut sugar, baking powder, and salt. You can buy oat flour at your local grocery store, or make your own by blending rolled oats in a food processor. I have completed both methods successfully.
  • Add the melted butter and vanilla to the oats. Mix until the texture is that of cookie dough.
  • Spoon the oat mixture on top of the berries, and use your fingers to evenly spread it across the dish.
  • Bake for 40 minutes.
  • High broil for 3-5 minutes. This will help brown the cobbler topping and give it more crisp. Keep a close eye on the cobbler during this step, as it can burn very quickly.
  • Let cool for 45 minutes. This will allow the cobbler to firm up.
  • Serve with your favorite nondairy ice cream!
  • Store leftovers in the fridge for 3 days.
Keyword Blueberry, Cobbler, Dairy free, Gluten free

Enjoy!

 


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