• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Shane & Simple

  • Recipes
  • Main Dishes
  • Side Dishes
  • About
    • Subscribe
    • Contact
    • Work With Me
  • ebooks
    • Meal Planner
    • 5 Day Kickstart
    • 5 Day Kickstart (printable version)
menu icon
go to homepage
  • about
  • recipes
  • blog
  • subscribe
  • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • about
    • recipes
    • blog
    • subscribe
    • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Best Vegan Blueberry Crisp (Easy, Gluten-Free)

    Jump to Recipe·Print Recipe

    The best Vegan Blueberry Crisp made with frozen blueberries and covered in a chewy, crunchy oat topping. Easy to make, gluten-free, and delicious. Perfect for breakfast or dessert.

    Are you looking for an easy dessert to whip up that will impress everyone around you? Well, then, look no further. Because this vegan Blueberry Crisp is on another level.

    Why is it so good? Well, first, like all my other recipes, there ain’t no crap in it. Which makes it even better when you serve it up and everyone goes gaga over it.

    Second, it’s so freaking easy to make. No baking experience is required. You essentially just mix, spread, and bake. That’s it!

    Finally, not only is it an amazing dessert it’s also a great way to start the day. Yes, I’m talking about breakfast.

    Alright, no more talking let’s get to baking. So, enjoy the “fruit” of my labor. (see what I did there?)

    Table of Contents

    • 🥘 Ingredients
    • How To Make Vegan Blueberry Crisp
    • How To Serve Vegan Blueberry Crisp?
    • Can I Freeze Vegan Blueberry Crisp?
    • How Long Will Blueberry Crisp Last?
    • Additions and Substitutions
    • More Vegan Dessert Recipes
    • Best Vegan Blueberry Crisp (Easy, Gluten-Free)

    🥘 Ingredients

    One of the best things about this recipe is how simple and pure it is. It uses only wholesome ingredients that are super accessible and affordable.

    You probably already have most of these ingredients lurking in the pantry as we speak.

    Blueberry Filling

    • Blueberries: I prefer frozen blueberries for convenicence. But, fresh blueberries work just as well.
    • Sweetener: Pure maple syrup, IMO, is the best thing to replace sugar. You can less and it adds such a rich and butter flavor to whatever you’re making.
    • Lemon Juice: Adds a bit of “zing” and works great against the sweetness. You could also add a bit of lemon zest too if you wish.
    • Vanilla Extract: I often say this is optional but I feel it adds and extra depth of flavor.
    • Cornstarch: This will help the cobbler thicken as it cooks. You could also use arrowroot powder (arrowroot starch) or tapioca flour.

    Crumble Topping

    • Old-Fashioned Oats: Do not use steel-cut oats or quick oats.
    • Almond Flour: I love using almond flour these types of toppings. It really holds things together and crisips up very nicely.
    • Sweeteners: dark brown sugar and maple syrup come together to not only add sweetness. But, replace the need for things like vegan butter. The sugars carmelize as crumble bakes so they create a rich, buttery, and crunchy topping.
    • Applesauce: acts as a binder and replaces the need for oil.
    • Nuts: I prefer walnuts, but you could also chopped pecans if you wish.

    How To Make Vegan Blueberry Crisp

    This easy Blueberry Crisp recipe is dairy-free and so simple to make, sweetened with maple syrup and blueberries and is completely gluten-free. It’s covered with a sweet and crunchy walnut oatmeal crisp.

    1. Preheat your oven to 375˚F.
    2. To a large mixing bowl add all the filling ingredients (blueberries, maple syrup, lemon juice, water, vanilla, cinnamon, and cornstarch). Mix until everything is well combined and evenly coated. Transfer the mixture 9×13 baking dish.
    3. Add the topping ingredients (oats, almond flour, brown sugar, cinnamon, nuts, maple syrup, and applesauce) to another bowl and stir. Make sure everything is mixed well. Use your hands if you have to.
    4. Spread the crumble topping with your hands evenly on top of the blueberry filling. Place in the oven and bake uncovered for 45-55 minutes until the filling is bubbling and the topping is lightly browned.

    That’s it! A delicious, healthy, and easy dessert everyone will love!

    How To Serve Vegan Blueberry Crisp?

    The short answer is “any way you want it.” But, I will expand my response just a bit. This vegan blueberry crumble is excellent hot or cold.

    • Hot: It’s perfect as a dessert with a little vegan vanilla ice cream or vegan cococnut whipped cream.
    • Cold: I love pouring a little usnweetened almond milk over it and having it for breakfast. It’s very similar to my Blueberry Quinoa Breakfast Bowl.

    Can I Freeze Vegan Blueberry Crisp?

    Yes and no. It’s perfect as a make-ahead recipe. You can put the is blueberry crisp together, freeze it ahead of time, and bake when you’re ready.

    I would not freeze after baking. It just doesn’t work. Yes, I know this from experience.

    How Long Will Blueberry Crisp Last?

    Store this vegan blueberry crisp in a sealed container. It will keep at room temperature for 3 days or up to 7 days in the fridge.

    Additions and Substitutions

    • Try other types of berries or fruit. Peaches, raspberries, strawberries, and blackberries are excellent.
    • If you are not of fan of brown sugar try replacing with it date sugar or coconut sugar. If you want to leave it all out just add a bit of extra maple syrup.
    • Not a fan of walnuts or pecans? Chopped or whole almonds are great. If you have a nut allergy use sunflower seeds or eliminate entirely.

    More Vegan Dessert Recipes

    Most people look at this as a summer or spring dessert. But, we love having it in the fall and winter. It’s just some warming and pleasant.

    Check out these other amazing vegan dessert recipes…

    • The Best Vegan Apple Crisp Recipe
    • Easy Baked Cinnamon Apples
    • Cranberry Apple Crisp (Vegan & Healthy)
    • The Best Vegan Banana Bread

    I hope you enjoy this vegan Blueberry Crisp. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Best Vegan Blueberry Crisp (Easy, Gluten-Free)

    ★★★★★ 5 from 15 reviews
    • Author: Shane Martin
    • Prep Time: 15 mins.
    • Cook Time: 50 mins.
    • Total Time: 1 hour 5 minutes
    • Yield: 8–10 servings 1x
    • Category: Vegan Dessert Recipes
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    The best Vegan Blueberry Crisp made with frozen blueberries and covered in a chewy, crunchy oat topping. Easy to make, gluten-free, and delicious. Perfect for breakfast or dessert.


    Ingredients

    Units Scale

    Filling

    • 2 lbs. frozen blueberries
    • ½ cup pure maple syrup
    • ¼ cup lemon juice
    • ¼ cup of water
    • 1 tablespoon of vanilla extract
    • 1 tablespoon cinnamon
    • ¼ cup of corn starch

    Crisp Topping

    • 1 ½ cup old-fashioned oats
    • 1 cup almond flour
    • ½ cup dark brown sugar
    • ½ cup chopped walnuts or pecans
    • 1 tablespoon cinnamon
    • ¼ teaspoon salt
    • ½ cup pure maple syrup
    • ¼ cup unsweetened applesauce

    Instructions

    1. Preheat your oven to 375˚F.
    2. To a large mixing bowl add all the filling ingredients (blueberries, maple syrup, lemon juice, water, vanilla, cinnamon, and cornstarch). Mix until everything is well combined and evenly coated. Transfer the mixture 9×13 baking dish.
    3. Add the topping ingredients (oats, almond flour, brown sugar, cinnamon, nuts, maple syrup, and applesauce) to another bowl and stir. Make sure everything is mixed well. Use your hands if you have to.

    4. Spread the crumble topping with your hands evenly on top of the blueberry filling. Place in the oven and bake uncovered for 45-55 minutes until the filling is bubbling and the topping is lightly browned.

    Equipment

    Gluten-Free Oats

    Buy Now →

    Glass Mixing Bowls

    Buy Now →

    9 x 13 Baking Dish

    Buy Now →

    Date Sugar

    Buy Now →

    Spatulas

    Buy Now →

    Maple Syrup

    Buy Now →

    Notes

    Try other types of berries or fruit. Peaches, raspberries, strawberries, and blackberries are excellent.

    If you are not of fan of brown sugar try replacing with it date sugar or coconut sugar. If you want to leave it all out just add a bit of extra maple syrup.

    Not a fan of walnuts or pecans? Chopped or whole almonds are great. If you have a nut allergy use sunflower seeds or eliminate them entirely. 

    Nutrition

    • Serving Size: ⅛ of recipe
    • Calories: 338
    • Sugar: 38.6 g
    • Sodium: 63.8 mg
    • Fat: 6.2 g
    • Carbohydrates: 59.5 g
    • Fiber: 5 g
    • Protein: 4.8 g
    • Cholesterol: 0 mg

    Keywords: vegan blueberry crisp, blueberry crumble, vegan blueberry cobbler, vegan dessert recipes, holiday recipes

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « The Best Vegan French Toast Casserole (Overnight Option)
    Vegan Bulgogi (Korean BBQ Beef) »

    Reader Interactions

    Comments

    1. Debbie B-H

      March 20, 2023 at 11:36 am

      This is def a keeper. Made it with a combo of berries. Got up in the middle of the night to have some! 🙂

      Reply
    2. Ray Heron

      March 18, 2023 at 8:22 am

      Used for a pot luck on final day of a Physicians Comittee for Responsible Medicine course and it was a huge hit.

      Reply
      • Shane Martin

        March 18, 2023 at 11:28 pm

        Thank you!

        Reply
    3. Shirley

      March 14, 2023 at 11:27 am

      I have two packages frozen blueberries but that is only 24 oz, how can I make up for 8 ounces, maybe add some fresh strawberries?

      Reply
      • Shane Martin

        March 14, 2023 at 2:21 pm

        You should be ok and not notice that much or you could add the strawberries. I think it’d be awesome!!!

        Reply
    4. Jodi

      October 14, 2022 at 10:50 am

      Another superb recipe from Shane! This man knows food and flavor! I cut the recipe in half, used unbleached white flour, and used half frozen strawberries and wild blueberries. I mixed the wet berry filling ingredients right in the 8 X 8. For the applesauce I diced one apple and put it in a small saucepan with some water then mashed it with a fork and left the skins on. I didn’t feel like defrosting my 1/2 cup portions of homemade applesauce or opening a jar of unsweetened organic applesauce. This was quick and worked well.
      Thanks Shane for another winner!

      ★★★★★

      Reply
    5. Jayne

      August 08, 2022 at 12:52 pm

      This was so yummy!!! I was asked to bring dessert to a dinner with omnivores and I was a bit anxious. I turned to Shane for help and searched the site. This looked perfect and easy, and it was exactly that. I was surprised at how crispy the topping turned out. Perfect ratio of tender, fat, sweet bloobs to sweet crispy topping. Everyone loved it. I begged the hosts to keep it, but they only kept some. As I had feared, (since I know myself) I ate the leftovers for breakfast the next morning. What was clearly more than one serving became one giant delicious breakfast. Oh, well, I told myself I had lots of antioxidants to ease my guilt. I will be making this again and making sure I don’t keep any leftovers. Thanks!

      ★★★★★

      Reply
    6. MKinTX

      July 16, 2022 at 12:16 pm

      Another fantastic recipe, Shane! Used a 1 lb bag of blueberries and a 1 lb bag of mixed berries and light brown sugar instead of dark (it’s what I had on hand). I also just dumped the topping in spoonfuls on the top, and those little browned clusters were heavenly. My non-vegan friends loved it and didn’t miss all the butter this recipe usually has. Next time I think I might try to put some crushed pineapple in it like the dump cakes use because this recipe is what that reminds me of – it’s that good!

      ★★★★★

      Reply
    7. Marci Scott

      May 26, 2022 at 9:13 am

      When you initially mix the blueberries and filling ingredients… are the blueberries still frozen or are they to be thawed first?

      Reply
      • Shane Martin

        May 26, 2022 at 2:18 pm

        Either way will work, but I usually use frozen ones right out of the freezer.

        Reply
    8. Tom

      May 09, 2022 at 11:11 pm

      Really tasty, I used a mixture of blueberries and strawberries. I found this worked out better in a 9X9 baking dish, the 9X13 made it really thin. I tried an online converter for pounds to cups for the berries, maybe I didn’t use enough. Anyway, it was really good.

      ★★★★★

      Reply
    9. Claudia Butler

      May 09, 2022 at 7:28 pm

      Shane , can I omit the cinnamon? I want to make this for a group that includes someone with a cinnamon allergy. Maybe use a little fresh ground nutmeg?

      ★★★★★

      Reply
      • Shane Martin

        May 11, 2022 at 10:43 am

        Hi, Claudia! Yes, feel free to omit.

        Reply
      • Tom

        May 21, 2022 at 11:22 am

        I also have a cinnamon allergy, I subbed ground ginger.

        ★★★★★

        Reply
    10. Janet

      May 01, 2022 at 8:41 pm

      This was an amazing recipe! I used date syrup instead of brown sugar!!! I use so many of your recipes and everyone is always delicious! Keep them coming, please!

      ★★★★★

      Reply
      • Shane Martin

        May 01, 2022 at 10:28 pm

        Thank you so much!!!

        Reply
    11. Joyce

      May 01, 2022 at 3:24 pm

      I used 2lbs of mixed berries and it was very easy and delicious and loved by all.

      ★★★★★

      Reply
    12. Dian

      April 28, 2022 at 10:45 pm

      Excellent dessert!!! I used maple sugar instead of brown sugar. I halved the recipe since it’s just me, turned out great!!!

      Will definitely be my go to desert!

      ★★★★★

      Reply
      • Shane Martin

        April 29, 2022 at 7:24 am

        Awesome, Dian!!! So glad you enjoyed it. Blessings.

        Reply
    13. Kathleen Waldron

      April 15, 2022 at 8:42 pm

      I made this once before and it was a great hit. Making it again for Easter. I followed your recipe exactly. I am wondering if the sugar could be decreased a little? I wouldn’t ordinarily eat something this sweet, but definitely for special occasions! I’m afraid to reduce it on my own because I don’t want to mess it up!

      ★★★★★

      Reply
    14. Sheryl

      April 11, 2022 at 8:07 pm

      I absolutely loved ths n so did my guests. It’s definitely a Blue Ribbon dessert !!

      Reply
    15. Brandy

      March 11, 2022 at 2:04 pm

      Could I make this filling in a pie crust? Looking for a pie for Pi Day 😀. Would I need to maybe add a little thickener like agar? It looks so good!

      Reply
      • Shane Martin

        March 12, 2022 at 9:15 am

        You could totally make it into a pie. I wouldn’t add agar but maybe double the amount of corstarch slurry.

        Reply
    16. Lucille

      March 02, 2022 at 1:02 am

      Very yummy and easy to make. I halved the recipe since it is just me and it worked out perfectly.

      Another Shane hit!!!

      ★★★★★

      Reply
    17. Emily

      December 31, 2021 at 8:27 am

      Would coconut flour or perhaps an organic all-purpose flour be a good sub for the almond flour?

      Reply
      • Shane Martin

        January 18, 2022 at 4:20 pm

        Yes, those should works just fine.

        Reply
    18. in2insight

      December 26, 2021 at 1:03 pm

      This was seriously one of the best ever crisps we have had.
      Forgot the add the nuts, yet it was still wonderfully chewy, sticky, sweet and crunchy.
      Served with a scoop of Oatley vanilla ice cream and somehow we managed to save some for next day.
      Thank you for sharing.

      ★★★★★

      Reply
    19. Shane Martin

      December 16, 2021 at 9:17 pm

      The best Vegan Blueberry Crisp made with frozen blueberries and covered in a chewy, crunchy oat topping. Easy to make, gluten-free, and delicious. Perfect for breakfast or dessert.

      ★★★★★

      Reply
    20. Peggy

      December 16, 2021 at 4:48 pm

      We are having company over on Saturday night. I’m going to make this! It looks so yummy! I’ll report back on how we liked it.

      ★★★★★

      Reply
      • Shane Martin

        December 16, 2021 at 9:17 pm

        Thank you so much! I hope you enjoy it.

        ★★★★★

        Reply

    Let Me Hear From You! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I’m Shane!

    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

    About Me →

    SUBSCRIBE

    Footer

    ↑ back to top

    Info

    • About
    • Contact
    • Shop
    • Privacy Policy
    • Disclaimer
    • Content Policy

    Follow

    • Subscribe
    • Facebook
    • Pinterest
    • Instagram

    Recipes

    • All Recipes
    • Recipe Round-Ups
    • Pantry Staple Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Shane & Simple LLC