Blueberry Blackberry Cobbler (GF + Vegan)


Blueberry Blackberry Cobbler (GF + Vegan)


1 1⁄4 cup
gluten-free all purpose flour
1⁄2 cup
Oat Flour
1⁄3 cup
cane sugar (or sub granulated monkfruit)
1 teaspoon
Baking Powder
1 teaspoon
Baking Soda
1⁄2 teaspoon
xanthan gum
1⁄4 teaspoon
Sea Salt
1⁄4 cup
cold vegan butter (cut into small pieces)
1⁄4 cup
vanilla yogurt (vegan or regular)
1⁄4 cup
1 1⁄2 teaspoon
Pure Vanilla Extract
6 cups
fresh berries* (we used blueberries + blackberries)
5 tablespoons
cane sugar (~ 1/4 cup plus 1 tbsp)
1⁄4 cup
Chia Seeds
2 tablespoons
arrowroot powder
3⁄4 teaspoons
2 teaspoons
freshly squeeze lime juice
2 teaspoons
lime zest
1 1⁄2 tablespoon
honey (or sub brown rice syrup to keep vegan)
1 teaspoon
Vanilla Extract


*we used blueberries + blackberries, but you could also use strawberries or raspberries --- even sliced peaches!


  1. Preheat oven to 335 F.
  2. To make crust, whisk all dry ingredients together in a large bowl. Add vegan butter and use a dough cutter or your hands to incorporate the butter. Add remaining ingredients and stir until it comes together.
  3. Knead the dough into a smooth ball, then roll it out to about ΒΌ inch thick and cut into rounds with biscuit cutter (or cookie cutter).
  4. To make filling, add all ingredients to a large bowl and stir until well coated. Pour filling into skillet. Top with cobbler crust. Bake for 38-40 minutes.
  5. Let cool for 15 minutes, then serve with vanilla ice cream.

Yields 6 Servings