An irresistible Summer dessert, this gluten-free and vegan cobbler is all about fresh juicy blueberries -- and of course, a delicious biscuit!
Easy to make, Fresh and Yummy!
New! I added a cooking video to this page so you could see just how quick and easy it is to make this gluten-free and vegan Blueberry Cobbler.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Summer is in full swing and nothing says Summer like a cobbler bursting with juicy seasonal blueberries!
This one is made with minimal ingredients, super easy to make and beyond delicious!
The blueberry filling is just sweet enough and so delicious paired with the most perfect tasting biscuit.
Recipe adapted from Vegetarian Times, it’s Gluten-free and Vegan, using a can of coconut milk in place of butter for the biscuit.
The filling is:
lots of blueberries
1/2 cup sugar
a touch of salt
This cobbler is beyond easy to make and totally irresistible!
For the cobbler you’ll need:
gluten-free all purpose flour (we use GF Jules – affiliate link)
a little sugar
and coconut milk.
Plus turbinado sugar for topping.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Blueberry Cobbler…
Just a quick note about coconut milk because I always get some questions…
When you open the can, it is solid on top and liquid beneath. Spoon/ pour the entire can into a small bowl or liquid measuring cup and whisk until combined and creamy. Then use this cream mixture for the recipe.
The recipe comes together quickly.
First mix together the biscuit —
whisk the dry ingredients
then add in the coconut milk and mix until the dough forms (less than a minute)
and let rest while mix the blueberries with sugar and corn starch.
Then top blueberry mix with the biscuit dough.
Brush with coconut milk and sprinkle with turbinado sugar and bake!
Then bakes to perfection.
Fresh-tasting & YUMMY, it’s a must make!
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
An irresistible Summer dessert... fresh juicy blueberries paired with a the most perfect tasting biscuit topping. Recipe is also extremely versatile and you could substitute any fruit or berries for the blueberries. Recipe adapted from Vegetarian Times.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free
Serves: 7 servings
½ cup sugar
3 tablespoons cornstarch (can add more if you want less liquidy)
1⁄8 teaspoon. salt
6 cups (approximately 2 lbs.) blueberries, fresh or frozen and thawed
1 teaspoon melted butter or butter alternative or coconut oil
1¾ cups GF Jules All Purpose Gluten-free Flour (affiliate link)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup full-fat canned coconut milk, plus 2 tablespoons for brushing top
1-2 tablespoons turbinado sugar for topping
Preheat oven to 375˚F
Whisk together flour, 2 tablespoons sugar, baking powder, and salt in large bowl.
Stir in coconut milk. Let stand while you mix together the filling, until dough firms into "spongy" consistency.
Whisk together sugar, cornstarch, and salt in large bowl.
Add blueberries and melted butter or oil and stir to coat.
Spread filling in 2 - to 3-quart baking dish.
Scoop 1⁄4 -cup dollops of biscuit topping over filling with ice-cream scoop, leaving a little space between each dollop. Brush dollops with coconut milk and sprinkle with turbinado sugar.
Bake 45- 50 minutes or until filling is thick and bubbly and biscuit topping is golden brown. Pro tip: Check cobbler at 30-40 minutes and if biscuits are golden enough, then cover loosely with foil for remainder of baking time. PRO TIP: place entire baking pan on a baking sheet so that if it bubbles over, it doesn't make a mess!
Cool 15 minutes before serving. Serve warm or cold.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...