Official summer may just be in a few days, but I am still enjoying the spring rhubarb!  The rhubarb plant in my Dad's garden is still pretty large and I wouldn't want all of that delicious rhubarb to go to waste!  So, I decided to make a Vegan Blueberry Cobbler with Vanilla Almond Biscuits last weekend!  Cobbler is hands down my favorite fruit dessert!  There is nothing like that gooey jammy fruit tender biscuits and some cool whipped cream or vegan ice cream on top!  The combination of textures is so heavenly!  I haven't made one for a while, but I figured I would combine summer fruit (the blueberries) with the spring rhubarb for a delicious combination.  Strawberries and rhubarb get all the attention but I really love any sweet fruit with it to balance out the tartness.
This cobbler really doesn't need all that much sweetener though if you use a sweet berry like blueberries.  I only used 2 Tbsp sugar in the filling!  I kept it simple flavor wise adding just a bit of vanilla.  I thicken it with some flour and it comes out the perfect consistency!  When I make my cobblers, I bake off the filling first, then add the biscuits later.  That way they do not get soggy, and they cook just enough during the last part of baking so that they are crispy on the outside and tender in the middle!

For my biscuits I use my scone dough modified, and this time I added a bit of almond meal for richness and flavor and it was so delicious!  I also flavored these with vanilla as well.  T...