This vegan blueberry crisp is a delicious and comforting dessert that’s perfect for any occasion. The juicy blueberries are baked to perfection with a crunchy and buttery topping, creating a beautiful contrast of textures and flavors.

The use of coconut oil and almond flour in this recipe gives the topping a nutty and slightly sweet flavor that pairs perfectly with the blueberries. This crisp is a vegan-friendly dessert that will satisfy your sweet cravings.

Vegan Blueberry Crisp

Course: DessertCuisine: ContinentalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

For the filling
4 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
For the topping
1 cup rolled oats
½ cup almond flour
½ cup chopped pecans
½ cup coconut oil, melted
¼ cup maple syrup
½ teaspoon ground cinnamon
½ teaspoon salt

Directions

Preheat your oven to 375°F and grease a 9-inch square baking dish.
To make the filling, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest in a mixing bowl.
Pour the blueberry mixture into the prepared baking dish and set aside.
To make the topping, combine the rolled oats, almond flour, chopped pecans, melted coconut oil, maple syrup, cinnamon, and salt in a separate mixing bowl.
Mix well until the ingredients are well combined and the mixture forms clumps.
Sprinkle the topping over the blueberry mixture, covering it evenly.
Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
Remove the crisp from the oven and let it cool for 10-15 minutes before serving.

Notes

Use fresh blueberries for the best flavor and texture. You can also use frozen blueberries, but be sure to thaw and drain them before using.
Make sure the topping is evenly distributed over the blueberry mixture for even baking.
Use melted coconut oil to help the topping form clumps and get crispy.
You can add other nuts like almonds or walnuts to the topping for extra crunch and flavor.

How to Store and Freeze

You can store leftover blueberry crisp in an airtight container in the refrigerator for up to 3 days.
To freeze the crisp, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months.

Nutrition Facts

6 servings per container

Amount Per ServingCalories400
% Daily Value *
Total Fat 26g 40%
- Saturated Fat 13g 65%
- Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 43g 15%
- Dietary Fiber 6g 24%
- Sugars 25g
Protein 5g 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Frequently Asked Questions (FAQs)

Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can use frozen blueberries instead of fresh ones in this recipe. Just be sure to thaw them completely before using them and drain off any excess liquid.

Q: Can I use a different type of fruit instead of blueberries?

A: Yes, you can use any type of fruit you like, such as strawberries, raspberries, or peaches. Just adjust the amount of sugar and lemon juice accordingly, depending on the sweetness and tartness of the fruit.

Q: What is the purpose of the oats in the topping?

A: The oats in the topping add texture and crunch to the crisp, while also providing some fiber and nutrients.

Q: Can I use a different type of flour for the topping?

A: Yes, you can use any type of flour you like for the topping, such as all-purpose flour or almond flour. Just keep in mind that the texture and flavor of the crisp may be slightly different.

Q: How do I know when the crisp is done baking?

A: You can test if the crisp is done baking by checking if the topping is golden brown and crispy and if the filling is bubbling around the edges. It should take around 40-45 minutes to bake.

Enjoy your delicious vegan blueberry crisp, and share it with your loved ones!

Vegan Blueberry Crisp Recipe