Juicy blueberries bubble away under a golden, craggy biscuit topping in this warm, fruit-forward cobbler, with lemon zest and juice brightening every spoonful. The biscuit layer bakes up crisp on the outside and tender within, thanks to a quick homemade buttermilk swap and a light hand with the dough — no overmixing required for those flaky pockets. Once it's out of the oven and cooled just enough to serve, each bowl gets crowned with a cloud of whipped coconut cream, beaten until light and billowy with just a touch of vanilla and powdered sugar. A pinch of flaky sea salt on top plays up the sweetness beautifully. It's a cozy, fruit-packed dessert that fits naturally into a vegan spread, no fuss, no fake substitutes to think about — just good technique and real ingredients doing the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator without shaking it. This allows the thick cream to separate and solidify at the top.
When ready to bake, preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
