Vegan Blueberry Apple Cobbler

Dessert, Vegan

This Vegan Blueberry Apple Cobbler makes great use of fresh blueberries and tart and delicious Granny Smith apples.  I made a wonderful crunchy crumb topping using rolled oats, superfine almond flour, coconut oil, and a few other key ingredients.  This simple recipe would be great as an after dinner dessert.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.


If you’d like to see some great kitchen essentials check out the ones I use by accessing my Shop Page at https://adriennesclassicdesserts.com/shop.  You will see an excellent skillet that you can use for this recipe!

Vegan Blueberry and Apple Cobbler

Ingredients
Topping
1 cup of gluten free rolled oats
1/2 cup of almond flour, (Super Fine Almond Flour)
1/3 cup of coconut sugar
1 teaspoon of cinnamon
1/4 Teaspoon of Himalayan salt
1/4 cup of melted coconut oil

Filling
2 1/2 cups of blueberries
1 1/2 cups of apples peeled and cut into 1/4-1/2 inch slices, or add more if desired
3-4 tablespoons of sugar free maple syrup depending on sweetness of blueberries and apples
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1 teaspoon of cinnamon
3 tablespoons of cornstarch

Directions:
-Preheat the oven to 350F. In a medium sized bowl mix the oats, almond flour, coconut sugar, cinnamon and salt. Pour the melted coconut oil and combine with a fork or spoon until crumbles form.
-In a larger bowl mix the filling ingredients and stir together until the cornstarch is combined. Pour the filling into a 10 inch cast iron skillet or a 9 by 9 inch baking dish. Spread the oat and almond topping evenly over the blueberries and apples and place in the oven on the middle rack.
-Bake for 25-30 minutes or until the top is golden brown. The filling should be bubbling. Cool for 10 minutes before serving. Serve topped with nondairy ice cream, Greek yogurt, nondairy whipped cream. Enjoy!

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