Blueberry Cobbler

A perfect Summer dessert... fresh juicy blueberries paired with a delicious biscuit topping

Easy to make & Irresistible!

Summer is in full swing and nothing says Summer like a cobbler bursting with juicy seasonal blueberries!

This cobbler is beyond easy to make and totally irresistible!  The 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.  It’s literally just fresh blueberries mixed with a touch of sugar, topped with the simple cobbler & baked!

Fresh-tasting & YUMMY, it’s a must make!

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Blueberry Cobbler

Recipe

 

Blueberry Cobbler
 
Prep time
Cook time
Total time
 
A perfect 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:
Recipe type: Dessert
Cuisine: Gluten-Free, Vegan
Ingredients
Filling
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 1⁄8 tsp. salt
  • 6 cups (approximately 2 lbs.) blueberries, fresh or frozen and thawed
  • 1 teaspoon melted butter or butter alternative or coconut oil
Biscuit Topping
  • 1¾ cups GF Jules All Purpose Gluten-free Flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup full-fat canned coconut milk, plus 2 tablespoons for brushing top
  • 3 tablespoons turbinado sugar for topping
Instructions
Preheat oven to 375˚F
Filling
  1. Whisk together sugar, cornstarch, and salt in large bowl.
  2. Add blueberries and melted butter or oil and stir to coat. Set aside.
Topping
  1. Whisk together flour, 2 tablespoons sugar, baking powder, and salt in large bowl.
  2. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
  3. Spread filling in 2 - to 3-quart baking dish.
  4. 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.
  5. Bake 1 hour, or until filling is thick and bubbly and biscuit topping is golden brown.
  6. Cool 15 minutes before serving. Serve warm or cold.
  7. Optional: serve with vanilla ice cream of choice.

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