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Vegan Blueberry Cobbler

Servings: 10 Servings
Author: Edible OKC

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 fromĀ Edible OKC.