Easy Blueberry Cobbler (Vegan & Paleo)
Easy Blueberry Cobbler with no grains, no dairy and no refined sugar! Top it with a scoop of 4-ingredient dairy-free ice cream for the perfect crowd-pleasing summer dessert!
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Servings: 6 servings
- 2 1/2 cups blueberries
- 1 Tbs lemon juice
- 1 Tbs lemon zest
- 1 Tbs tapioca starch
Preheat oven to 375 F. Grease 8x6 glass baking dish with coconut oil.
In a small bowl, mix together flax and water and set aside to thicken for about 2 minutes.
Place blueberries in dish and sprinkle with lemon juice, zest and starch. Gently toss berries to coat. (Add a couple tsp coconut sugar or a dash of stevia if your berries are tart.)
In a mixing bowl, stir together all ingredients for the topping including the flax mixture. Taste and adjust for sweetness, if needed.
Dollop mixture on top of the berries to cover & smooth with a spatula.
Bake for about 20-25 min until the top is light golden brown and the berries are bubbly. Optional: Broil on low for a few minutes at the end to brown.
Allow to cool for a few minutes before serving.
Enjoy warm with a scoop of 4-ingredient dairy-free ice cream on top! (recipe in notes)
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4-Ingredient Dairy-Free Ice Cream Recipe
Blanched Almond Flour here on Amazon
Nutiva Organic Virgin Coconut Oil: here on Amazon
I used blueberries, lemon, maple syrup and ground flax from Aldi
I used a Pyrex 8x6" glass baking dish (found here: here on Amazon) If you use a large pan, such as11x14, double the recipe :)
Note: if using stevia, the top will not turn golden. Just cook until it's firm and set on top and the berries are bubbly :)
To store: Keep refrigerated for up to 5 days. Freezing not recommended due to change in texture.