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Vegan Blueberry cobbler on a white plate
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5 from 1 vote

Vegan Blueberry Cobbler Skillet

This Vegan Blueberry Cobbler Skillet recipe is full of fresh summer blueberries and is totally dairy free. This is the perfect easy and delicious summer dessert.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 Servings
Calories: 368kcal
Cost: $8

Equipment

  • 1 9 inch cast iron skillet or 9x9 pan
  • 1 Mixing Bowl
  • Measuring Cups and Spoons

Ingredients

For the Blueberry Filling

  • 3 Pint Containers of Fresh Blueberries About 6 Cups
  • Cup Granulated Sugar
  • 2 tablespoon Cornstarch
  • 1 tablespoon Lemon Juice
  • Pinch Salt

For the Biscuit Topping

  • ½ Cup Non-Dairy Milk, cold
  • 1 teaspoon Lemon Juice
  • 2 Cups All Purpose Flour
  • ¼ Cup Granulated Sugar
  • 2 tsp Baking Powder
  • ¼ teaspoon Baking Soda
  • 8 tablespoon Cold Vegan Butter, cut into cubes

Instructions

  • Preheat oven to 350*
  • Into a 9" cast iron skillet or a 8x8 square pan, combine blueberries, sugar, cornstarch, lemon juice and salt. Toss to combine and set aside.
    3 Pint Containers of Fresh Blueberries, ⅓ Cup Granulated Sugar, 2 tablespoon Cornstarch, 1 tablespoon Lemon Juice, Pinch Salt

For the biscuit topping

  • Combine non-dairy milk and lemon juice in a small measuring cup. Set aside.
    ½ Cup Non-Dairy Milk, cold, 1 teaspoon Lemon Juice
  • In a large bowl, combine flour, sugar, baking powder and baking soda.
    2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ Cup Granulated Sugar
  • Add cubed vegan butter into the dry ingredients and work the butter in using your fingers until the butter is the size of small peas.
    8 tablespoon Cold Vegan Butter, cut into cubes
  • Add the non-dairy milk and lemon juice mixture and gently fold together until everything is combined into a shaggy dough.

Assemble the Cobbler

  • Evenly distribute the biscuit mixture across the top of the blueberry mixture.
  • Bake in a 350* oven for 48-55 minutes or until the biscuit topping is lightly browned and baked through.
  • Let cool and serve.

Notes

My cobbler did not bubble over at all, but if you are worried about the cobbler bubbling over the edge, place a sheet pan on the bottom rack of your oven to catch anything that bubbles over.
To store: wrap the skillet and store in the refrigerator.
I do not recommend freezing this recipe.

Nutrition

Serving: 1Serving | Calories: 368kcal | Carbohydrates: 67g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 241mg | Potassium: 198mg | Fiber: 5g | Sugar: 33g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 2mg