Blueberry Crisp (Vegan)

A spoon is in the middle of a white rectangle baking dish. Half of the dish is full of brown crisp, the other half is empty only the purple juices of the blueberry colors the bottom of the dish.

This vegan blueberry crisp is one of the easiest desserts you can make. With just four ingredients, you can whip up the perfect crisp topping in under two minutes. Then, add some fresh blueberries, sprinkle in some cinnamon for an extra kick of flavor, and voila! Your dessert is ready in no time. Don't forget to top it off with a scoop of vanilla ice cream - it's an absolute must!

Course Dessert

Cuisine American, British, Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian

Keyword vegan blueberry crisp

Prep Time 10

Baking time 20

Total Time 30

Servings servings

Calories 198kcal

Author Emese Maczko

Equipment

Ingredients

Blueberry Filling

1 pound Blueberry frozen or fresh
¼ cup Coconut sugar
1 Tbsp Corn starch
1 tsp Cinnamon optional

Crisp Topping

1 cup Rolled oats
½ cup Almond flour or ½ cup oat flour (for nut-free) - tested with both!
¼ cup Coconut sugar
1 stick Dairy-free butter
1 tsp Cinnamon optional

US Customary - Metric

Instructions

Add all crisp ingredients to a food processor. Pulse it for a couple of times.
Preheat oven to 350 F (180 degrees).
To reduce the number of dishes you must wash after, add the blueberries (washed, of course) directly to the baking dish. If you use frozen ones, don't need to thaw them in advance.
Sprinkle it with coconut sugar, cornstarch, and cinnamon. Mix well with a spatula.
Scatter the crisp topping evenly over the fruit with your hands.
Bake for 20 minutes, or until the crisp topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it. Enjoy!

Video

Nutrition