Blueberry Cobbler with Nice Cream

This cobbler is going to be your new favourite dessert recipe! Ooey, gooey, and not too sweet - it’s literally the perfect summer dessert.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 226 kcal


  • 3 cups Blueberries fresh or thawed from frozen
  • 1 cup Almond Flour
  • 1 cup Oat Flour (buy wholegrain, certified gluten free)
  • 1/4 cup Unsweetened Non-Dairy Milk
  • 1/4 cup Coconut Sugar
  • 1/4 cup Mashed Banana
  • 3 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt

Nice Cream

  • 2 Bananas frozen
  • 1/2 tsp Vanilla Extract


  • Make the Nice Cream ahead of time by freezing two large peeled bananas cut into small pieces.
  • Once frozen, place in a food processor and add the vanilla.
  • Process until smooth and creamy. Place in an air-tight container in the freezer to firm before serving.
  • Move on to the cobbler.
  • Preheat oven to 175°C (350°F).
  • Divide the blueberries evenly between 2 x 9-inch oval baking dishes. Spread them evenly on the bottom of the baking dishes and set aside.
  • Add all ingredients for the topping to a medium-sized mixing bowl and stir until well combined.
  • Add the topping to each baking dish, dividing as you go. Gently spread the topping mixture evenly over the blueberries.
  • Sprinkle a little extra coconut sugar on top of the topping mixture.
  • Place the baking dishes in the oven and bake at 175°C (350°F) for approximately 40-45 minutes, or until the tops are golden.
  • Remove from the oven and let the cobbler cool slightly. Top with the nice cream directly from the freezer and eat immediately.
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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