Start by preheating your oven to 350°F (175°C). This ensures your cobbler bakes evenly and thoroughly.

In a large bowl, mix together the maple sugar or coconut sugar, tapioca starch, ground ginger, lemon zest, and fresh blueberries. Toss them gently until the blueberries are well coated. This step not only adds flavor but helps your fruit maintain its shape while cooking.

In another bowl, combine the coconut sugar or erythritol, baking powder, sea salt, and flour. Mix these dry ingredients thoroughly.

In a separate bowl, mix the melted dairy-free butter, ground flaxseed (mixed with three tablespoons of water), vanilla extract, and almond milk. Whisk until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not over-mix, as that could lead to a tough batter.

Grease a baking dish with a bit of dairy-free butter. Pour the blueberry filling into the dish, spreading it evenly.

Then, spoon the cobbler batter over the blueberry layer. Don’t worry about covering it completely; some blueberries peeking through is just fine.

Place the assembled cobbler in your preheated oven. Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly. The aroma will be hard to resist!

Once baked, remove the cobbler from the oven and let it cool for about 10-15 minutes. This cooling time allows the filling to set a bit, making it easier to serve.