We are all for classic and easy desserts! You shouldn’t need to be an expert baker to enjoy a delicious homemade sweet treat at home, right? Well, this vegan blueberry cobbler recipe will make you feel like a contestant in The American Baking Show! Are you up for it?
This vegan blueberry cobbler is as easy as it gets! It basically uses the same principles as an apple crumble. Juice and sweet fruits at the bottom and rich and delicious dough (or crumble) on top. Easy peasy! You’ll need berries or stone fruit and a yummy easy to prepare the dough mixture on top. Here we use blueberries, but you could use strawberries, peach, apricot, or blackberries.
What makes this dish so perfect is the natural occurring sauce created by the berries! The sugar used to marinate them makes their juices come out and creates this unbelievably good saucy cobbler. I’m sure you’ll love it!
I have to admit that this incredible dessert doesn’t necessarily need any topping, but as a topping-aholic I cannot resist. Let’s begin brainstorming a bit.
The obvious and most delicious option is vegan vanilla ice cream! It melts with the warm berries and creates an even more amazing sauce! Drool! If you don’t have any or want to go classic, you could simply add some vegan whipped cream to it. The ones at the stores are super yummy, but you could make your own like this one!
Another super quick and straightforward option is to add a dollop of thick coconut yogurt on top! A perfect way to add creaminess and nutritious fats to the mix. Did someone say vegan blueberry cobbler for breakfast? I’m in!
The answer is whichever you have available! They say fresh is always best, but I’m not sure it applies to this recipe. Frozen fruits tend to be juicer since they thaw in the cooking process, and that’s a good thing in my book! The juicier the cobbler, the yummier! If you happen to be lucky enough to have fresh berries you need to use up, then fresh would be perfect too!
What about using some frozen mixed berries? Delicious, right? Imagine all those fantastic colors swirled together. So good!
Usually, cobbler is served warm, but if that’s not your thing, you can let it cool down and serve at room temperature. If you can’t eat it straight away and want to save it for later, you can let it cool down and keep it in the fridge until you do, but I have to say, the experience won’t be the same! The juiciness won’t be the same. Plus, that vegan vanilla ice cream melting is a sight not to be missed, right?
Now, if you’re wondering how to store your cobbler and how long does it keep for then I would say for about 4 to 5 days comfortably in the fridge. I have a confession to make; I love leftover desserts cold and straight out of the fridge. What about you? Give a try and let me know!
Vegan Blueberry Cobbler photos and recipe by Zhoro Apostolov for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links that support our work at World of Vegan!
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Easy, quick, and delicious! Blueberries were frozen, so it had a great consistency. As a dessert, we served it warm topped with vanilla ice cream.
An incredibly mouthwatering and delicious dessert.
Fresh and delicious!
Came out sooo amazing….great recipe.
This recipe is SO easy to make, but gives the impression that you slaved all day to create it! I love how gorgeous the sauce is when the cobbler is done cooking and it’s just the perfect balance of sweet & slightly tart. The topping is addictive and super delicious with a scoop of non dairy ice cream on top (especially when the cobbler is still warm) – omg, heaven! Bake this for your friends and I guarantee they’ll ask you for the recipe!
Delicious, easy and quick! We used frozen blueberries and the consistency was wonderful. We served it warm and topped it with vanilla ice cream for an amazing dessert.
For the longest time I avoided making fruit cobblers because I thought I needed fresh berries which I never had on hand (and they can be so pricey!!). I love that this recipe uses frozen blueberries that I ALWAYS have in my freezer and ingredients I always have in my pantry. YUM.