This easy gluten-free, vegan blueberry cobbler recipe makes one delicious serving! This summer dessert should be your favourite!
INGREDIENT
Cobbler Topping:– ¼ cup gluten-free all-purpose flour– 1 Tbsp coconut oil melted– 1 Tbsp pure maple syrup– Pinch sea saltBlueberry Filling:– 1 cup fresh blueberrie– 1 to 2 tsp pure maple syrup to taste– 1 tsp coconut oil melted– 1 tsp gluten-free all-purpose flour– Pinch sea salt
INSTRUCTIONS
Heat a 350-degree oven.Blueberry filling: Mix blueberries, flour, coconut oil, pure maple syrup, and a pinch of salt in an oven-safe ramekin or bowl. This recipe suits my 8-ounce ramekin.
Step 1
Mix the cobbler topping wet and dry ingredients in a small bowl or measuring cup until you get a thick dough.
Step 2
Cover the blueberries with the topping in the ramekin. The mixture is crumbly, but you can press it into biscuits.
Step 3
The ramekin should be on a baking sheet in case the blueberries bubble. 25–28 minutes, bake until the topping is slightly golden brown and the blueberry filling bubbly.
Step 4
Serve gluten-free blueberry cobbler 10 minutes after cooling. This cools the ramekin and thickens blueberry filling.
Step 5
Top this single-serve blueberry cobbler with extra blueberries, vanilla ice cream, whipped cream, or yoghurt.