Vegan Blueberry Cobbler Recipes
VEGAN BLUEBERRY PEACH COBBLER
A traditional peach cobbler brought to the next level with the addition of fresh blueberries and 100% plant-based ingredients. The perfect summer dessert ready in about an hour!
Provided by Jasmine @ Sweet Simple Vegan
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F and oil a 10" cast iron skillet or medium baking dish of choice.
- In a medium bowl, prepare the filling by combining the peaches blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
- In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
- Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush or even your hands, spritz a bit of water over top to moisten the sugar.
- Place into the oven and bake for 50-55 minutes, or until the top of cobbler is golden brown and a toothpick comes out clean.
- Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.
Nutrition Facts : Calories 2414 calories, Sugar 154.2 g, Sodium 2903 mg, Fat 92.1 g, SaturatedFat 28.1 g, TransFat 0 g, Carbohydrate 362.2 g, Fiber 40.3 g, Protein 29.3 g, Cholesterol 0 mg
VEGAN BLUEBERRY COBBLER
The best Vegan blueberry cobbler with a cakey biscuit, slightly crunchy on top, and a delicious muddle of juicy blueberries.
Provided by Carine Claudepierre
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C)
- Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
- In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
- In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
- Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon - it doesn't have to be perfect at all!
- Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
- To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
- Serve with vegan vanilla ice cream or a dollop of coconut whipped cream
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 50 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Sodium 365 mg, Fiber 2 g, Sugar 33 g
VEGAN BLUEBERRY PEACH COBBLER
This recipe is reprinted with permissions from Eating Vegan: A Plant-Based Cookbook for Beginners by Dianne Wenz. According to Dianne, this is a great "plan ahead" and "leftover friendly" recipe.
Provided by Dianne Wenz
Categories Dessert
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 375°F and have an 8x11-inch baking pan ready.
- In a large bowl, stir together the peaches, blueberries, cornstarch, ¼ cup sugar, lemon juice, and ½ teaspoon cinnamon. Spread them in the bottom of the baking dish.
- In another large bowl, whisk together the flour, remaining ½ cup sugar, baking powder, remaining ½ teaspoon cinnamon, and salt.
- In a small bowl, mix together the milk beverage, oil, and vanilla extract. Add to the flour mixture and mix until just combined. Do not over-mix. Spread the mixture over the fruit. It's okay if it's uneven.
- Bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown. Let cool slightly before serving.
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Reviews 4Servings 8Cuisine AmericanCategory Breakfast
- Place blueberries in a baking dish and sprinkle on the sugar, lemon zest, and lemon juice. Mix with a spoon and allow to sit as you prepare the dough.
- To make your dough: In a medium mixing bowl, add the flour, baking powder, salt and 2 tablespoons of sugar and whisk until throughly mixed. Cut in the butter. Do do this, cut the butter into small chunks using a sharp knife, taking care not to melt the butter. Add the chopped butter to the flour mixture, and working quickly with dry hands, massage the butter and flour mixture together until incorporated and only small chunks of butter remain. Finally, add the plant-based milk and mix with a spoon to form a thick dough.
- Using the spoon, add dollops of the dough on top of the blueberry mixture in the baking dish, leaving some spots exposed. This doesn't have to look neat and even—cobblers should have a rustic look!
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5/5 (11)Total Time 45 minsCategory DessertCalories 167 per serving
- Preheat the oven to 375 deg F ( 190 C). Add blueberries to a baking dish ( 8-9 inch) or cast iron skillet ( 8 inch). Add lemon zest, juice, sugar and mix well to coat.
- Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp to make a thick muffin like mix.
- Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional)
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5/5 (4)Total Time 1 hrCategory DessertCalories 249 per serving
- Once the butter/oil is completely melted, remove the dish from the oven and add the blueberries into the dish.
VEGAN BLUEBERRY COBBLER - THE VIET VEGAN
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4.8/5 (6)Total Time 1 hr
- In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
- To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.
- Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
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4.9/5 (8)Total Time 50 minsCategory DessertsCalories 240 per serving
- Combine the blueberries, brown sugar, maple syrup, and lemon juice in a large bowl and toss well. Add the corn starch and toss again, so it coats the blueberries. Set aside
- To prepare the topping, combine all the ingredients, except the coconut oil, in a medium bowl and mix well. Add the coconut oil and work it with your hands, until it's well incorporated.
- Transfer the blueberries to the pie dish, sprinkle the topping on top, and place the pie dish on a baking sheet, in case the juices from the blueberries spill out. Place in on the lower rack of the oven and bake for 40 minutes
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4.6/5 (21)Total Time 40 minsCategory DessertCalories 317 per serving
- Preheat oven to 400 degrees F (204 C) and butter a 12-inch cast-iron (or similar sized) pan with vegan butter or coconut oil. Set aside.
- Add all dry topping ingredients to a mixing bowl and whisk to combine. Also measure out almond milk and add lemon juice to begin curdling.
- Add vegan butter or coconut oil to the dry ingredients and use a fork or pastry cutter to cut it in. It should resemble the consistency of fine, wet sand.
- Add almond milk mixture a little at a time, stirring, until a dough is formed. It shouldn’t be too sticky - you will likely not use it all.
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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.
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- In a medium mixing bowl, combine blueberries, arrowroot powder, maple syrup and cinnamon. Pour into a small oven-safe serving dish.
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- Add the blueberries to an 8x8 inch square baking dish, then sprinkle with the sugar, flour, lemon zest, lemon juice, vanilla and salt. Toss until combined then spread in an even layer. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add in the coconut oil and use a pastry cutter to cut the oil into the flour, continuing until it resembles even-sized crumbs. Add in the coconut milk and vanilla, then mix until just combined (the dough should be a bit wetter than traditional biscuit dough). Pinch off chunks of the dough and drop over the blueberry mixture in the baking dish.
- Bake for about 40 to 45 minutes, until the topping is lightly browned / cooked through and the fruit is bubbling.
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