Vegan Blueberry Pear Cobbler Recipes

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PEAR & BLUEBERRY COBBLER



Pear & Blueberry Cobbler image

Provided by Laney Schwartz

Yield 4

Number Of Ingredients 9

2 cups fresh blueberries
2 cups peeled and chopped fresh pears
1 tablespoon sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup brown sugar
1/2 cup old-fashioned oats
1/2 cup flour
1/2 teaspoon cinnamon
6 tablespoons cold butter (diced)

Steps:

  • 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
  • 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
  • 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
  • 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!

VEGAN BLUEBERRY COBBLER



Vegan Blueberry Cobbler image

The best Vegan blueberry cobbler with a cakey biscuit, slightly crunchy on top, and a delicious muddle of juicy blueberries.

Provided by Carine Claudepierre

Categories     Dessert

Time 40m

Number Of Ingredients 12

4 cups Blueberries
1/4 cup Sugar (or coconut sugar or erythritol if sugar-free)
1 teaspoon Lemon Zest (or orange zest (outer skin of the fruit finely chopped) )
1 tablespoon Cornstarch
1 cup All-Purpose Flour
1/2 cup Sugar (or coconut sugar or erythritol if sugar-free)
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Vegan Butter (melted)
1 teaspoon Vanilla Extract
1 tablespoon Almond Milk (or lemon juice)

Steps:

  • Preheat the oven to 350°F (180°C)
  • Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
  • In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
  • In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
  • Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon - it doesn't have to be perfect at all!
  • Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
  • To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
  • Serve with vegan vanilla ice cream or a dollop of coconut whipped cream

Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 50 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Sodium 365 mg, Fiber 2 g, Sugar 33 g

VEGAN BLUEBERRY PEAR COBBLER



Vegan Blueberry Pear Cobbler image

Make and share this Vegan Blueberry Pear Cobbler recipe from Food.com.

Provided by Soup du jour

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon flax seed, ground
3 tablespoons water
3 pears, ripened, cored, peeled, and sliced
3 cups blueberries, thawed and drained if frozen
1/2 teaspoon cinnamon
1/2 cup sugar, divided
1 teaspoon cornstarch
1/2 cup whole wheat flour
2 teaspoons baking powder
1 pinch salt
1/4 cup maple syrup

Steps:

  • preheat oven to 350 degrees.
  • in small bowl combine the ground flaxseed and water, set aside to thicken.
  • in large bowl, combine pears, blueberries, cinnamon, and 3 T sugar.
  • transfer fruit to a 9"square baking dish.
  • in medium bowl, mix together remaining sugar, cornstarch, flour, baking powder, and salt.
  • stir in flax and maple syrup until just moistened.
  • drop flour mixture onto fruit mixture.
  • bake for 25 minutes or until the topping is lightly browned and the fruit is hot.
  • serve with dairy-free whipped cream.

Nutrition Facts : Calories 380.5, Fat 2, SaturatedFat 0.2, Sodium 227.2, Carbohydrate 93.9, Fiber 10.5, Sugar 64.9, Protein 4

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