I made this Vegan Blueberry Crisp for my mom’s birthday last month. The blueberries burst under the oat topping, and my sister said it was her favorite.
Simple Vegan Blueberry Crisp Recipe
This blueberry crisp features juicy blueberries baked to perfection and topped with a crunchy oat mixture. It takes about 45 minutes to prepare and bake, serving 6 people. Serve it warm with a scoop of vegan ice cream for a delicious treat.
Ingredients
- 4 cups fresh or frozen blueberries
- 1/4 cup maple syrup or agave nectar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup almond flour or whole wheat flour
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup coconut oil or vegan butter, melted
- 1/2 teaspoon salt
- Optional: 1/4 cup chopped nuts or seeds for added crunch
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Blueberries: In a mixing bowl, combine the blueberries, maple syrup, lemon juice, and cinnamon. Mix well and pour into a greased 8-inch dish.
- Make the Topping: In another bowl, mix the rolled oats, almond flour, brown sugar, melted coconut oil, and salt until the mixture is crumbly. If desired, mix in chopped nuts or seeds.
- Assemble the Crisp: Evenly sprinkle the oat mixture over the blueberries in the baking dish.
- Bake: Bake in the preheated oven for about 30 minutes or until the topping is golden brown and the blueberries are bubbly.
- Serve: Let cool slightly before serving. This crisp is delicious on its own or served with vegan ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 190kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 31g
I keep the crisp covered at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let scoops come to room temperature before serving.
