Vegan Blueberry Cobbler (Gluten-Free)

Biscuit Topping

• 1/4 Cup Non-Dairy Milk
• 1 Tablespoon Lemon Juice
• 2 Cups Oat Flour
• 1/2 Cup Almond Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 5 Tablespoons Maple Syrup or Date Syrup
• 3 Tablespoons Thick Cashew Butter, Almond Butter or Tahini

Blueberry Filling

• 48 Ounces Blueberries
• 3 Tablespoons Arrowroot Powder/Cornstarch
• 1/4 Cup Maple Syrup
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Vanilla Extract
• 1/4 Teaspoon Salt

1. Preheat the oven to 400°F.
2. In a measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk.
3. In a large bowl mix the oat flour, baking powder, baking soda, and salt.
4. In a small bowl mix the maple syrup and nut butter.
5. Using a fork, massage the maple syrup mixture into the dry ingredients.
6. Slowly add the buttermilk - you likely won't use all of it - and mix with the fork until a dough forms. It might be easier to use your hands.  Set the dough aside while you make the filling.
7. In a large bowl, toss all the filling ingredients.
8. Transfer the blueberries to a large baking dish or cast iron skillet.
9. Top with the biscuit dough - you can make one large layer or arrange smaller pieces of biscuit over the blueberries.
10. Bake 30-35 minutes until the blueberries are bubbling and the biscuit top is crisp.
11. Let cool slightly before serving. Can be served warm or cold. Serve with a few scoops of vegan ice cream.