Easy Vegan Blueberry Cobbler In A Skillet

This vegan blueberry cobbler is loaded with juicy, gooey blueberries and topped with a tender biscuit crust. And, it couldn't be easier to make! You only need blueberries plus a few simple ingredients, and you're ready to make a classic dessert that's completely dairy free.

If you like one dish desserts like apple crisp or peach oatmeal bake, you're going to love this vegan blueberry cobbler. With a perfectly cakey biscuit topping that gives way to warm, juicy blackberries, this cobbler is the ultimate treat for any occasion. It's stylish enough for your holiday table, but easy enough to make as a midweek dessert.

Baking it in a cast iron skillet not only adds to the rustic charm, it also helps to create a perfectly tender yet crispy crust that's sure to satisfy even the most discerning sweet tooth.

🙋What's A Cobbler?

A cobbler is a type of baked dessert that typically consists of a fruit filling (such as berries, peaches, or apples) that's topped with a biscuit-like dough. Interestingly, cobblers gets their name from the way the biscuit topping is arranged like a cobblestone road.

Cobblers can be made with a variety of fruits and toppings, like this vegan peach cobbler. They can be served hot or cold with a scoop of ice cream or whipped cream on top!

🧡Reasons You'll Love This Recipe

🧡 It's easy to make! With simple ingredients and easy-to-follow instructions, this recipe is perfect for novice bakers who want to try their hand at making a homemade dessert.

🧡You can use any kind of berry that you like in this recipe. It's super yummy with blueberries, but I've also made it with strawberries and peaches and it was equally delicious.

🧡For anyone that has a vegan lifestyle or has dietary restrictions, this recipe is a delicious dessert option that's dairy free. You can also make it gluten-free by substituting gluten-free flour for the all-purpose flour.

🛒Ingredients

• Blueberries: The star of the show! The blueberries provide the fruit filling for the cobbler and contribute all the sweet and juicy flavor. This is the one time I recommend using frozen over fresh blueberries. As the blueberries thaw in the oven, they'll get extra juicy and sweet. You could also use other types of fruit, like blackberries, raspberries, peaches, strawberries or apples, instead of blueberries.
• Granulated Sugar: The sugar is added to sweeten the blueberry filling and help it thicken. It also helps to balance the tartness of the blueberries. You could substitute coconut sugar or pure cane sugar for the granulated sugar.
• Cornstarch: Cornstarch is used as a thickener for the blueberry filling. It helps to absorb any excess liquid and creates a thick, gooey filling. If you don't have cornstarch on hand, you could also use arrowroot starch, tapioca starch, or flour.
• Lemon Juice: The lemon juice is added to brighten up the flavor of the blueberries and provide a bit of acidity to balance the sweetness. You can use other types of citrus juice, such as lime or orange, or omit it altogether.
• Vanilla Extract: The vanilla extract is added to provide a bit of flavor and depth to the blueberry filling. As always, I highly recommend using the best vanilla extract you can afford, like Madagascan vanilla. The wonderful flavor of a quality vanilla really does have an impact on the taste of baked goods.
• All-Purpose Flour: All-purpose flour is used to make your vegan blueberry cobbler topping. It provides structure and helps the topping hold together. For a gluten-free cobbler, substitute your favorite gluten-free flour blend.
• Rolled Oats: Rolled oats add texture and a nutty flavor to the cobbler topping.
• Lemon Juice: Fresh is best! You could also use orange juice.
• Vegan Butter: Choose vegan butter that comes in a stick, not the spreadable kind. Spreadable butter has too much water for this recipe.
• Plant Based Milk: You can use any kind of plant-based milk you have on hand. I used soy milk.
• Baking Powder & Salt

🥧How To Make Vegan Blueberry Cobbler

• Preheat your oven to 375°F (190 ℃).
• In a 10-inch cast iron skillet, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the blueberries are coated in the mixture.
• In another large bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, baking soda, and salt. Add the chilled vegan butter or coconut oil, and use a pastry cutter or your hands to cut it into the flour mixture until the mixture resembles coarse sand.

• Add the non-dairy milk and vanilla extract to the flour mixture and stir until just combined. Spoon the cobbler topping over the blueberry filling in the cast iron skillet, covering it evenly.
• Bake the blueberry cobbler in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.
• Serve the vegan blueberry cobbler warm, with a scoop of vegan vanilla ice cream or whipped coconut cream, if desired. Enjoy!

🍽️Serving Suggestions

• Add a scoop of vegan ice cream: Serve the cobbler with a scoop of vegan vanilla ice cream on top. Coconut-based ice cream or soy-based ice cream are great options.
• Mix up your fruits: How about a cherry blueberry cobbler? Feel free to add your own unique twist by adding fruits like cherries, blackberries or even strawberries.
• Top with whipped coconut cream: Whip up a can of coconut cream and spoon it over the cobbler for a dairy-free whipped cream alternative.
• Garnish with fresh blueberries: Add a few fresh blueberries on top of the cobbler for a pop of color and extra juicy flavor.
• Serve with a drizzle of maple syrup: Drizzle some maple syrup on top of the cobbler for a touch of sweetness.
• Serve with a cup of almond milk coffee or tea: Pair the cobbler with a warm cup of coffee or tea for a cozy and comforting dessert experience.

❄️Storage Instructions

To store vegan blueberry cobbler, allow it to cool to room temperature. Once cooled, cover your cobbler with plastic wrap or aluminum foil and refrigerate it. Blueberry cobbler can be stored in the refrigerator for up to 3-4 days.

If you prefer to store your vegan cobbler for a longer period, you can also freeze it. To freeze, allow the cobbler to cool completely, wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container. The cobbler can be stored in the freezer for up to 3 months.

When you're ready to enjoy the cobbler again, let it thaw in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

🙋‍♀️Frequently Asked Questions

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📖 Recipe

Vegan Blueberry Cobbler In A Skillet

Keri Bevan

This vegan blueberry cobbler is loaded with juicy, gooey blueberries and topped with a tender biscuit crust. And, it couldn't be easier to make! You only need blueberries plus a few simple ingredients, and you're ready to make a classic dessert that's completely dairy free.

4.94 from 31 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 364 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Blueberry Filling

• 6 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For The Cobbler Topping

• 1½ cup all purpose flour
• ½ cup rolled oats
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup vegan butter from a stick, not spreadable
• ½ cup non-dairy milk *almond or soy milk both work
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 375°F (190 ℃).
• In a 10-inch cast iron skillet, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the blueberries are coated in the mixture.
• In another large bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, baking soda, and salt. Add the chilled vegan butter or coconut oil, and use a pastry cutter or your hands to cut it into the flour mixture until the mixture resembles coarse sand.
• Add the non-dairy milk and vanilla extract to the flour mixture and stir until just combined. Spoon the cobbler topping over the blueberry filling in the cast iron skillet, covering it evenly.
• Bake the blueberry cobbler in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.
• Serve the vegan blueberry cobbler warm, with a scoop of vegan vanilla ice cream or whipped coconut cream, if desired. Enjoy!

Notes

Storage Instructions:

Fridge:

To store vegan blueberry cobbler, allow it to cool to room temperature first. Once cooled, cover the cobbler with plastic wrap or aluminum foil and refrigerate it. Blueberry cobbler can be stored in the refrigerator for up to 3-4 days.

Freezer:

If you prefer to store the cobbler for a longer period, you can also freeze it. To freeze, allow the cobbler to cool completely, wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container. The cobbler can be stored in the freezer for up to 3 months.

When you're ready to enjoy the cobbler again, let it thaw in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

Nutrition

Calories: 364kcalCarbohydrates: 65gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 295mgPotassium: 158mgFiber: 4gSugar: 37gVitamin A: 657IUVitamin C: 13mgCalcium: 63mgIron: 2mg

Keyword vegan blueberry cobbler

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