A delicious take on a blueberry cobbler done with a no-bake method, plant-based, and gluten free!
Did you know that July National Blueberry Month?
Is there any better way to celebrate than with a beautiful, healthy, no-bake blueberry cobbler? I might get a little flack for calling this recipe a “cobbler” as some may argue it’s more of a “crumble”, or maybe even a “crisp”, but in my opinion a crumble and a crisp are under the umbrella of a cobbler anyways. Whatever you choose to call this, one word I think we all can agree on is delicious.
This cobbler is seriously delicious.
When I originally created this recipe, it was for a contribution to the website “Greatist” as they were all about celebrating Blueberry Month and love to include healthy recipes on their blog. Over the years I’ve come back to this recipe using components of it for other recipes such as the crumble topping or the blueberry filling as they are both delightful on their own and can easily be incorporated into other dishes.
The naturally sweetened, thick and tasty blueberry sauce makes a perfect oatmeal topping, pie filling, or even jam for toast. The cobbler topping can be added to yogurt, smoothie bowls, or put on other fruit pies, cobblers, or crumbles.
When I had been asked by Greatist to create a blueberry cobbler recipe, I knew I had to change up the traditional cobbler and put an NITK twist on it. This meant I needed to make something low maintenance and easy. That’s always what I’m about in the kitch, especially now with my little babe, as complicated or intensive recipes tend to overwhelm me. Making the cobbler vegan for all my wonderful vegan readers was a plus too, as I know there is a lot of you out there!
This recipe combines whole, unrefined, healthy pecans with rolled oats, buckwheat groats and dates to make the “cobbler” topping, and fresh juicy antioxidant-rich blueberries to make the “filling”.
Just like all my other dessert recipes, it’s healthy enough to eat for breakfast with no refined sugars, flours or artificial ingredients in sight. This dessert is naturally sweetened with stevia or you can use raw honey if you aren’t vegan and prefer honey over stevia.
One of my favorite things about this recipe is that it’s “no-bake”. Although there is a bit of heating involved to make the blueberry sauce, you don’t have to worry about heating up the whole house with the oven, which is fantastic with the summer heat. It’s been so muggy here over the past few days the last thing I’d want to do is turn on my oven!
A no-bake dessert is perfect for summer, and to make it even more summer appropriate this cobbler goes perfectly with some cold, creamy, non-dairy ice cream on top.
I chose to layer the cobbler in little mason jars for a cute serving method but you can most definitely add it all into a medium sized serving dish and serve up portions with a big spoon. This dessert is meant to be a little messy, it’s all part of the fun!
One more tip with this recipe is it gets even better with time. The hubby and I shared one serving the day I made these and then we enjoyed another the next day. Wow, when the flavors had a little more time to meld, the cobbler layer gets a little more dense, and the blueberry sauce thickens a little more, it’s heavenly.
Are you a fan of blueberry cobbler? How do you healthify this traditionally more indulgent dish? I’d love to read about it in the comments below!
- ½ cup raw pecan halves
- ¼ cup buckwheat groats
- ¼ cup rolled oats
- ½ cup chopped dates
- 1½ teaspoons chilled extra virgin coconut oil or chilled butter
- 1½ cups fresh blueberries
- 6 packets stevia or 2 tablespoons raw honey (divided)
- In a food processor pulse pecans, buckwheat groats, and rolled oats until the pieces are uniform in size and have a rough but even texture.
- Add in chopped dates and process until the dates are blended well into the mixture (you may have small chunks of date, which is fine)
- Add in 1 tablespoon of honey or 3 packets of stevia, cinnamon, and salt and pulse until combined.
- Transfer mixture to a bowl and add in the chilled coconut oil (or butter) and 'cut' it into the mixture with a knife or pastry cutter to create large crumbles. (Basically, you want to combine the dry mix with the cold fat — coconut oil or butter — until the texture is well mixed and crumbly.)
- Place mixture in fridge for 30 minutes.
- Meanwhile, heat a small pot or pan over medium to high heat on the stovetop.
- Add in blueberries and three packets of stevia or 1 tablespoon raw honey and bring blueberries to a slow boil.
- Mash the blueberries with a fork while heating.
- Once blueberry mixture is bubbling reduce heat to low and simmer until mixture thickens and reduces slightly.
- Transfer blueberry sauce to a bowl and chill in the refrigerator for 20 minutes.
- Once both the pecan mixture and the blueberry sauce have chilled, it's time to serve!: In four small bowls or jars (or one large serving dish) layer the pecan mixture, then the blueberry mixture, then more pecan mixture, and another dollop of blueberry mixture to top.
- Chill in the refrigerator for 1 hour.
- After the cobbler has chilled, serve alone or with some regular or vegan ice cream!
Have a wonderful rest of your Sunday!