Easy! Vegan Blueberry Cobbler – No Oil

Amazingly juicy, sweet and buttery! This is the perfect vegan blueberry cobbler. This eggless, dairy-free dessert is so easy to make yet so delicious. It combines plump blueberries with a golden and buttery topping, and is made with just 8 simple ingredients. This gluten-free cobbler is perfect for both summer pudding and cosy autumn evenings (or just any time you’re craving a comforting fruit dessert!). 

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I think everyone would agree that there’s something deeply comforting about a warm and fruity cobbler that’s straight from the oven. This vegan blueberry cobbler is everything a dessert should be and utterly irresistible if you ask me! The spoonfuls of tender blueberries that burst in your mouth are swimming in a sweet and tangy syrup. Even better, it’s all topped with a glorious golden crumble.

What makes this cobbler so special is the beautiful contrast between the two layers. The blueberry filling is sweet and slightly tart, but it’s also lusciously jammy and juicy. The crumble topping is extra-crunchy and gooey in texture.

This gluten-free and dairy-free vegan blueberry cobbler is guaranteed to impress everyone!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Blueberries: Blueberries are our hero ingredient. Use fresh blueberries when they’re in season. Frozen blueberries work brilliantly too, but don’t thaw them first.

Caster sugar: Caster sugar sweetens both the blueberry filling and the crumble topping. Golden caster sugar works beautifully for a slightly warmer flavour.

Cornflour: You’ll need cornflour for the filling (to thicken the blueberry juices) and the topping (for texture). This is a must for that perfectly jammy consistency.

Lemon juice: Lemon juice adds a bright and tangy note that balances out the sweetness of the blueberries and brings out their natural flavour.

Rice flour: Rice flour is the base of our crumble topping because it creates an extra-crunchy but light and gooey texture that’s naturally gluten-free.

Vegan butter: Vegan butter is what gives this recipe its richness and helps create that gloriously buttery texture. Use a good-quality block-style vegan butter for the best results.

Other ingredients: Baking powder and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Baking dish: Use a 25cm x 25cm (or similar size) baking dish. This is the perfect size for a generous cobbler with a really good topping-to-filling ratio.

Large mixing bowls: You’ll need a large mixing bowl. One for making the crumble topping.

Citrus juicer (optional): A citrus juicer makes quick work of juicing your lemon for the filling.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan blueberry cobbler

Preheat your oven to 180°C (350°F).

Step 1: Preheat the oven and prepare your crumble topping

Let’s start making the cobbler! In your mixing bowl, combine the rice flour, caster sugar, cornflour, and baking powder. Pour in the melted vegan butter and vanilla extract, then mix it together with a fork or spoon. The mixture should start to form clumps of various sizes. Look for small pebbles as well as larger or craggier pieces. Pop the bowl in the refrigerator to chill while you prepare the blueberry filling. Don’t skip this part! Chilling is the secret to that beautifully crisp and golden topping.

Step 2: Make the blueberry filling

In the baking dish, place the blueberries, caster sugar, cornflour and lemon juice. Gently mix them together until the blueberries are evenly coated. Also, make sure that the sugar and cornflour have started to dissolve. The lemon juice will help the blueberries release their juices and create that gorgeously jammy syrup as they bake.

Step 3: Assemble the cobbler

Remove the chilled crumble topping from the fridge and scatter it generously over the blueberries. Be sure to cover as much of the surface as you can. Don’t press the topping down! Those craggy clumps will crisp up beautifully in the oven. You don’t want them going soggy by sinking them into the mixture below. 

Step 4: Bake

Place the baking dish in the centre of your preheated oven and bake for 40 to 50 mins until the blueberry filling is bubbling up around the edges. Another sign to look for is if the crumble topping is golden brown and crisp. All that said, the glorious aroma of baked blueberries and buttery crumble will tell you that you’re nearly there!

Step 5: Cool slightly and serve

Remove the cobbler from the oven and let it cool for 10-15 minutes before you serve it. This resting time gives the blueberry filling a window to thicken slightly as it cools down. This will make it easier to spoon out. Serve a bit warm for the ultimate experience.

Serving tips and ideas

• Serve warm with a generous scoop of vegan vanilla ice cream for the classic combination!
• Drizzle with dairy-free custard for an extra comforting dessert.
• Top with a dollop of coconut whipped cream and a sprinkle of fresh blueberries.

Expert tips and tricks

Using fresh vs frozen blueberries

Both fresh and frozen blueberries work incredibly well in this cobbler. If you’re using fresh berries, make sure that they’re firm and not overripe. If you’re using frozen berries, add them directly to the bowl without thawing. The reason is that thawing them beforehand can make them mushy because they release too much liquid. You may need to add an extra 5-10 minutes to the baking time when you use frozen berries.

Achieving the perfect crumble texture

The secret to a crumble topping that stays beautifully crunchy is chilling it thoroughly before you bake it. Give the crumble at least 20-30 minutes in the fridge. Using your fingertips to create varied clump sizes adds a wonderful texture contrast.

Preventing a runny filling

The cornflour in the blueberry filling can’t be skipped if you want that famously gooey consistency. If you do skip it, you might just end up with a watery syrup. Make sure you’ve added the full amount and that it’s evenly distributed among the blueberries. If your blueberries are exceptionally juicy, you can add an extra tablespoon of cornflour to compensate for the water content.

Letting it rest before serving

As tempting as it is to dive straight in, letting your cobbler rest for 10-15 minutes after removing it from the oven is really important. This allows the filling to set slightly. That means you’ll get beautifully spoonable layers instead of a runny mess. The topping also firms up to become crisp and crunchy during this time.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Replace half the blueberries with raspberries, blackberries or sliced strawberries to create a mixed-berry cobbler!
• Add sliced fresh peaches to the blueberry filling for a summery twist.
• Add diced apples to the filling for extra texture and a classic flavour combination.
• Add ½ teaspoon of cinnamon and a pinch of nutmeg to the crumble mixture for a festive spin. 
• Replace half the rice flour with rolled oats for a heartier and more rustic crumble!

How to store

• Room temperature: Store the completely cooled cobbler covered at room temperature for up to 1 day. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cobbler out at room temperature, as it can spoil quickly.

• Refrigerator: For longer storage, cover and refrigerate the cobbler for up to 2-3 days. The topping will become softer in the fridge, but the blueberry filling will stay just as delicious. You can reheat individual portions in the microwave or the whole cobbler in a low oven. That will restore some crunch to the topping.

• Freezer: Allow it to cool completely and then cover it tightly with foil. The alternative is to transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and then reheat it in a moderate oven until it’s warmed through and crisp on top.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this blueberry cobbler because it is:

• super easy to make
• perfect for summer home parties

Want more recipes like this?

Try my other delicious blueberry and dessert recipes you might enjoy!

• Blueberry Coffee Cake
• Blueberry Lemon Muffins
• Lemon Blueberry Loaf Cake
• Plum Cobbler
• Peach Cobbler

Visit the dessert page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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