This paleo and vegan blueberry cobbler has quickly become a family favorite! A sweet gooey blueberry layer is baked with a biscuit cobbler topping that’s gluten free, dairy free, and egg free. It’s perfect served with a big scoop of coconut vanilla ice cream or on its own! Easy to make and the perfect healthy dessert for Spring and Summer.
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If you’re like me, you can really NEVER have too many berry, peach and cherry cobblers, crisps, crumbles, etc.
I’m SO excited about this paleo and vegan recipe for blueberry cobbler!
It’s a spin on my strawberry cobbler but I think I like this one even better!
If you’re not familiar with my cobbler topping you are totally in for a treat!
The topping comes together quickly in one bowl and the berry filling in another bowl.
I actually also tried this recipe with mixed berries + cherries (blueberries, cherries, raspberries and strawberries) and it turned out perfectly.
A no-fail, versatile cobbler is exactly what we need for summer!
What You Need to Make this Paleo Blueberry Cobbler
Blueberry Layer:
- fresh blueberries
- fresh lemon juice
- arrowroot flour, or tapioca
- maple sugar or coconut sugar
Cobbler Topping:
- blanched almond flour
- 1/2 cup arrowroot flour, or tapioca
- aluminum free baking powder
- fine grain sea salt
- organic coconut sugar , or maple sugar
- organic coconut oil, refined, solid
- unsweetened almond milk
- pure vanilla extract
- almond extract (or use all vanilla, if preferred)
How To Make this Paleo and Vegan Blueberry Cobbler
Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish (or similar sized baking dish) with coconut oil.
In a large bowl bowl, combine the blueberries, lemon juice, arrowroot or tapioca and sugar and stir to coat the blueberries. Transfer to the prepared baking dish and set aside.
In a separate bowl, combine the almond flour, arrowroot or tapioca, baking powder, salt and sugar.
Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla + almond extract (if using) until a dough forms.
Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer.
Bake in the preheated oven for 35 minutes or until the blueberries are bubbly and topping is golden brown.
What To Serve with this Blueberry Cobbler
After baking, you’ll want the cobbler to cool at room temperature for about 20 minutes (at least) to allow the blueberries to set.
It’s best serve slightly warm but it’s also great at room temperature.
I love serving it with vanilla ice cream and currently the Nada Moo coconut vanilla ice cream is my go to.
The Nada Moo is super creamy, has the best flavor and is certified vegan and gluten free. (This isn’t sponsored, I’m just a huge an of this brand!)
I KNOW you’re ready for summer and I hope you’re ready to fall in love with this healthy blueberry cobbler!
Grab your ingredients and get your oven preheated because it’s time to bake – let’s go!
Blueberry Cobbler {Paleo, Vegan}
Blueberry Cobbler {Paleo, Vegan}
Ingredients
Blueberry Layer:
- 7 cups blueberries about 2 lbs
- 1 teaspoon fresh lemon juice
- 2 tablespoons arrowroot flour or tapioca
- 1/4 cup maple sugar or coconut sugar
Cobbler Topping:
- 1 1/2 cups blanched almond flour
- 1/2 cup arrowroot flour or tapioca
- 1 1/2 tsp aluminum free baking powder
- 1/4 tsp fine grain sea salt
- 1/4 cup organic coconut sugar or maple sugar
- 1/4 cup + 2 Tablespoons organic coconut oil refined, solid
- 1/3 cup unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract or use 1 teaspoon vanilla, if preferred
Instructions
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Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish (or similar sized baking dish) with coconut oil.
-
In a large bowl bowl, combine the blueberries, lemon juice, arrowroot or tapioca and sugar and stir to coat the blueberries. Transfer to the prepared baking dish and set aside.
-
In a separate bowl, combine the almond flour, arrowroot or tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla + almond extract (if using) until a dough forms.
-
Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer. Bake in the preheated oven for 35 minutes or until the blueberries are bubbly and topping is golden brown.
-
Allow to cool for at least 15 minutes in the dish, and serve warm or at room temperature, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Nutrition
Want More Healthy Summer Dessert Recipes? Try One of These!
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