Mini Vegan Cobblers

Mini Vegan Cobblers

I think that cobblers are the definition of the perfect summer dessert. Usually cobblers have a buttery crumble, so I don’t ever really eat them anymore because I don’t eat dairy, so I decided to make my own dairy free version. My Dad loves blueberry cobblers so I made him and I a mini version for dessert one night and he loved it!

You can use any kind of fruit you want for these but I used blueberries because we had an insane amount of blueberries in my house when I made these. I am definitely going to try these with peaches and other fruits throughout the summer though.

These are so quick and easy and you probably already have the ingredients in your pantry. These take about 5 minutes to prep and about 15 minutes to bake. These would be perfect for a barbeque or a summer party, because they are super easy and very light.

I used mini pie tins but you can use anything you have on hand. If you do not have mini pie tins you can always use a regular pie tin or a loaf pan and bake it right like that. Whatever size tin or type of tin you have will work great! Also, depending on how many you make, you might want to make extra of the crumble because it is SO good and who doesn’t like when there is a ton of crumble on top, it is the best part!


  • 1 pint of blueberries

Crumble Ingredients:

  • ½ Cup of old fashioned rolled oats
  • ¼ Cup of almond flour (you can use any type of flour for this)
  • ¼ Cup of chopped walnuts
  • 1 TSP of vanilla
  • 2 TBS of maple syrup
  • Couple of dashes of cinnamon


  1. Preheat the oven to 350 degrees
  2. Add all the crumble ingredients to a mixing bowl and mix together well, it might seem dry at first but use your fingers to pinch it and see if it sticks together. If not add a little maple syrup
  3. Evenly distribute the blueberries or fruit into the mini pie tins (I made about 4 cobblers with 1 pint of blueberries)
  4. Add some of the crumble on each of the cobblers
  5. Bake for about 15-20 minutes or until the crumble is golden brown
  6. Best served with ice cream or whipped cream

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