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  • Makes one 8-inch-square cobbler
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Craving a simple but scrumptious treat? This easy vegan blueberry cobbler tastes delightfully decadent without using any unhealthy ingredients. Frozen blueberries are lightly sweetened with applesauce and then topped with wholesome vanilla- and almond-infused biscuits. Pop everything in the oven for 45 minutes, and then dig into this warm, jammy dessert as soon as it’s cool enough to eat. You can also try making this homey recipe with other frozen fruit, such as cherries or blackberries. Maybe even add a dollop of Aquafaba Whipped Cream while you’re at it! 

For more inspiration, check out these tasty ideas:

By Mary Margaret Chappell,


  • 1 lb. frozen blueberries
  • 3 cups unsweetened applesauce
  • 1½ tablespoons arrowroot powder or cornstarch
  • ½ cup spelt flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract


  • Preheat oven to 350°F. In a 2-quart square baking dish stir together blueberries, 2 cups of the applesauce, and the arrowroot powder.
  • For topping, in a medium bowl whisk together spelt flour, almond flour, baking powder, and baking soda. Stir in the remaining 1 cup applesauce, the vanilla extract, and almond extract. Drop batter onto blueberry mixture in spoonfuls.
  • Bake 45 minutes or until filling is thickened and bubbly and topping is golden brown. Let stand 10 minutes before serving. Serve hot.

Comments (18)

(4 from 4 votes)

Recipe Rating

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Pat Engler

This was a delicious cobbler! Even my husband loved it! He was skeptical when I told him there was no added sugar because he has a super sweet tooth. Instead of the spelt flour, I used rolled oats. I didn’t have arrow root, so I substituted with tapioca starch, which also worked. Thank you for the recipe.


Yes I agree nutritional info would be helpful.


I made this cobbler - it was fantastic! Instead of all blueberries I used a frozen berry mix and to enhance the berry flavor I add a 1/2 teaspoon strawberry extract as well as the other extracts called for in recipe. I used unsweetened applesauce and it was certainly sweet enough. Great job whoever developed the recipe! 👏🏻👏🏻👏🏻


need nutrition facts


I love this cobbler! This is one of my new favorite recipes. I took it to a friends house and everyone loved it, including the six-year olds. I've now made it a few times. Delicious and so easy! It's one of my go-to recipes for when I need a dessert but don't have a lot of time. I cook it for a bit longer than the recipes says, until the top gets a slight golden brown tinge.


Topping does not cook through. Filling is very runny.

Lisa, Forks Over Knives Support

Hi Becky, Thanks for your feedback. Sorry to hear you did not have success with this one. Regarding the filling: Did you add the cornstarch/arrowroot powder—that will thicken things up. And did you use applesauce? (Not apple juice). Another possibility for a runny filling is if the blueberries defrosted before the cobbler was put into the oven. Oven temperature can be tricky. My oven seems to run a little cool so I'm always cooking things for longer than the recipe says. So that might be something to try next time this happens (with this or another recipe). Hope that helps!

lauri bailey

could I substitute rolled oats for the oat flour if I don't ever use spelt flour and buying it for one thing doesn't make sense for my budget? it would be coarse, but might add a nice texture. I have a plain blender, not the high powered kind.

Lisa, Forks Over Knives Support

Hi Lauri, While we haven't tested using rolled oats instead of spelt flour, it sounds like an experiment worth making! I agree that it would have a nice texture, more like a crumble. Do let us know how it goes, if you decide to try it!


Very good and very quick and easy to make.


Is there an appropriate almond flour substitute? My daughter has a tree nut allergy.

Lisa, Forks Over Knives Support

Hi Micheal, While we haven't test this, whole wheat flour or oat flour might be a good substitution for the almond flour in this recipe. If you decide to try it, let us know!

Ricky Svatos

Barbara, awesome recipe and appreciate you sharing. Not many are going to agree or be eager to try my flour substitution, but to even my amazement, hemp flour worked extremely well in place of spelt. For those not familiar with hemp, here are the benefits: - Highly digestible protein (edestin) with >90% digestibility - Contains all 9 essential amino acids - 41% fiber by weight - The fiber in hemp protein is primarily insoluble, which makes it ideal for keto formulations. Thanks again for your information.


Oops, i meant to give kudos to Mary.......


Is there a good substitute for spelt flour?

Lisa, Forks Over Knives Support

Hi Barbara, While we haven't tested this, you're still likely to get good results if you replace the spelt flour with another mild-flavored flour such as wheat flour, or, if you are gluten-free, you could use oat flour, sorghum flour, brown rice flour, or a gluten-free flour mix. The almond flour is dense and nutty, and would play well against either of these lighter flours. UPDATE: I made this last weekend using sorghum flour instead of spelt flour, and it was a hit! If you decide to try this recipe, let us know how it goes!


I haven't tried it for this recipe, but usually oat flour works well as a substitute.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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