Juicy, fresh blueberries make a perfect spring dessert.
Vegan Blueberry Cobbler
Servings 10 Servings
Ingredients
Blueberry
- 4 cups fresh blueberries
- 2 Tbsp arrowroot powder or cornstarch
- 2 Tbsp pure maple syrup
- 1/4 tsp ground cinnamon
Cobbler
- 2 cups super fine blanched almond flour
- 1 and 1/4 cups gluten-free rolled oats
- 3/4 cup gluten-free oat flour
- 1/2 tsp fine salt
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 flax egg
- 1/3 cup coconut oil melted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Coat blueberries with cornstarch, maple syrup, and cinnamon in a bowl. Pour into a 9x13, shallow baking dish. In another bowl, combine the cobbler ingredients. Spoon over blueberry mixture until completely covered. Bake for 40-45 minutes, or until golden brown on top. Serve warm with your favorite non-dairy ice cream! Will keep in the refrigerator, covered, for 4 to 5 days.
Notes
*This recipe comes to us from Edible OKC.
