Vegan Blueberry Rhubarb Cobbler with Pecan Biscuits

Rhubarb season is in full swing right now, so I have been taking full advantage of it.  I made a delicious Vegan Raspberry Rhubarb Cream Cheese Pie, some strawberry rhubarb wine, and last weekend a Vegan Blueberry Rhubarb Cobbler.  They were all delicious, rhubarb is something that I look forward to every year.  I  have always been a fan of tart flavors, and it combines so well with any kind of berry.  The cobbler was especially amazing, warm out of the oven served with cool ice cream. So, I decided that I have to share the recipe with you all so you can enjoy it too with your rhubarb harvest. I make my cobblers extra delicious by topping them off with my scone dough, which is tastier than traditional cobbler biscuits in my opinion.
For the filling, I keep it simple, to allow the flavors of the blueberries and rhubarb to shine. A dash of lemon juice, and some maple syrup to bring out the sweetness, and it becomes all jammy and delicious in the oven!  For the biscuits, I use a mixture of gluten free all purpose flour and nut meal, specifically pecans with this recipe. It makes the most rich and delicious biscuits!  I mix them just enough but not too much so that they become tough and they end up rich and buttery thanks to the coconut oil and coconut milk.  They are perfect paired with the sweet jammy fruit.
Once this is baked and bubbling to perfection, if you let it cool just enough to eat, then top it off with coconut milk ice cream, it is amazing. This is one of my all time favorite Summer fruit desserts, even above pie or crumble.  Those melt in your mouth biscuits and sweet fruit are something you will want to make again and again.
Vegan Blueberry Rhubarb Cobbler with Pecan Biscuits

Serves 4


  • 6 inch wide ovenproof bowl or pie plate


  • 1 1/2 cups fresh organic blueberries
  • 1 1/2 cups sliced rhubarb
  • 3 Tbsp maple syrup
  • 2 Tbsp gluten free all purpose flour
  • 1 Tbsp lemon juice
  • 1 tsp pure vanilla extract


biscuit topping:
  • 3/4 cup Bob's Red Mill gluten free all purpose baking flour
  • 1/2 cup pecan meal*
  • 2 Tbsp maple sugar or coconut sugar
  • 1/2 tsp plus 1/8 tsp baking powder
  • 1/8 tsp sea salt
  • 2 Tbsp solid coconut oil, cut into chunks
  • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract (optional)



  1. Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
  2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
  3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and...enjoy!


 *Raw pecans ground to a flour consistency in a food processor
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