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–+ servings
Vegan blueberry cobbler with a bowl of ice cream.

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
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 364 kcal

Ingredients
 
 

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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