Gluten Free Blueberry Cobbler (Vegan and Dairy-free)

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Recipe by Catherine Pla

Serves 8-10

Gluten Free Blueberry Cobbler (Vegan and Dairy-free)

Fruit

  • 3 c blueberries

  • 1⁄4 c granulated sugar

  • 1 t cornstarch, or arrowroot flour

  • 2 T gluten free flour mix (I use Bob’s Red Mill 1-to-1)

  • 1⁄2 t lemon zest

  • 1⁄2 t vanilla bean paste or extract

  • 1 T almond milk (or any other non-dairy milk)

Topping

  • 3⁄4 c gluten free flour mix (I use Bob’s Red Mill 1-to-1)

  • 1 t baking powder

  • 1⁄2 t baking soda

  • 1⁄2 c granulated sugar

  • 1⁄4 t kosher salt

  • 3 T coconut oil

  • 3 T almond milk (or any other non-dairy milk)

  • 2 T sparkling, Demerara, or turbinado sugar

  • Dairy-free ice cream (optional)

Preheat the oven to 350 degrees. Grease a 3” deep baking dish or 8x8 baking pan..

In a large bowl, combine the berries, sugar, cornstarch, flour mix, lemon zest, vanilla and almond milk, and toss to coat. Transfer mixture to the prepared baking dish or pan.

In another large bowl, whisk together the flour mix, baking powder, baking soda, sugar, and salt. Stir in the coconut oil and almond milk with a fork to obtain a dough.

Spread batter over the berries. Sprinkle with sparkling sugar.

Bake for 25-35 minutes, until the topping is lightly browned and the fruit is bubbling. Let cool for at least an hour on a wire rack (to let juices thicken) before serving. Serve with dairy-free icecream if desired.

Charlotte Pla