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Easy Blueberry Cobbler (Gluten Free, Vegan)

  • Author: Ingrid DeHart
  • Total Time: 1 hour
  • Yield: 6 servings 1x


A sweet jammy dessert of baked juicy blueberries topped with a light-crispy tiger nut/pecan crust.




  1. Preheat oven to 350 degrees.
  2. Melt coconut oil in a small pan on low heat and add vanilla. Set aside.
  3. Put the blueberries into a large bowl.
  4. In a medium size bowl mix the pecans, tiger nut flour, baking soda and coconut sugar.
  5. Pour melted coconut oil over the tiger flour/pecan mix.
  6. Mix using a fork until all the oil is absorbed by the flour and it’s crumbly.
  7. In a small bowl or measuring cup, mix maple syrup, arrowroot, and lemon until there are no more lumps.
  8. Pour over the blueberries and mix to coat.
  9. Pour into a 7” x 11” (8 cup) baking dish.
  10. Spread tiger nut flour mixture evenly over the fruit.
  11. Bake on the top half of the oven for 45-55 minutes or until lightly brown and the filling is bubbling around the edges.
  12. Let cool 15 minutes before serving.


Nutrition  information is with coconut oil and pecans.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Snack, Breakfast
  • Method: bake
  • Cuisine: Paleo, Gluten Free, Nut Free,Dairy Free, Refined Sugar Free

Keywords: blueberry cobbler, paleo blueberry cobbler, nut free blueberry cobbler