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?)
🥘 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.
- Preheat your oven to 375˚F.
- 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.
- 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.
- 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…
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!
Best Vegan Blueberry Crisp (Easy, Gluten-Free)
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.
- Total Time1 hour 5 minutes
- Yield8–10 servings 1x
- DietVegan
Ingredients
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
- Preheat your oven to 375˚F.
- 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.
- 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.
- 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.
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.
- Prep Time: 15 mins.
- Cook Time: 50 mins.
- Category: Vegan Dessert Recipes
- Method: Baking
- Cuisine: Vegan
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
This recipe is fabulous as is. Yesterday, I substituted about 2 1/2 lbs Early Redhaven peaches two days out from the orchard (extra weight fruit to compensate for lost weight of pits and peels/skins), 1/2 teaspoon nutmeg in addition to the cinnamon, and a few black raspberries picked on a nature walk in the morning. The result? I think that was easily the best dessert ever. This recipe is fantastic and so easily adaptable to the fruit you have available.
Woo hoo! That sounds amazing.
I made a double batch of this for a group of sophisticated college kids yesterday. They said it was the best dessert they ever had. It really was excellent! Since my son is GF/NG, I used gluten free oats, King Arthur Measure for Measure GF flour blend to replace the almond flour, extra oats to replace the nuts, and tapioca flour to replace the corn starch. Easy and delicious! I’ll definitely be making this again…
Absolutely, ridiculously delicious! I used half blueberries and half raspberries, but can imagine any combination of berries or fruit would be great. My partner doesn’t go crazy for blueberries but he absolutely loved this. Making it again tonight.
This was outstanding! I used blackberries that were a little on the tart side, but mixed them with a couple of tablespoons of coconut sugar and let them sit for about an hour. Then I proceeded with the recipe as written. So delicious!
This was delicious!
Shane, want to make this for Christmas. Some family have a nut allergy and some have a gluten allergy. Would oat flour work instead of the almond flour?
Yes, you could use oat flour.
It was delicious. Have made it multiple times. Thank you.
Ooooo my gosh!! This was divine! I used 16 ounces of wild blueberries and another of mixed berries and did cut out the nuts and it was so delicious!! This is a dessert that anyone would love. This is perfect for company or anytime to bring to a party. Just pop in the oven and it’s a guaranteed hit. I see making in individual rankings as well. My partner has been hoarding his leftover share to keep for breakfast. Thank you for this!
Thank you for another wonderfully delicious and simple recipe. I halved it and baked in a 8X8 pan for 40 minutes and it was perfect. I have written out the recipe and added it to my favorites!
Made for our Canada Day weekend celebrations just as the recipe, Turned out awesome! I sampled it and it is delicious!
Thank you
Thank you!!!
This is def a keeper. Made it with a combo of berries. Got up in the middle of the night to have some! 🙂
Used for a pot luck on final day of a Physicians Comittee for Responsible Medicine course and it was a huge hit.
Thank you!
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?
You should be ok and not notice that much or you could add the strawberries. I think it’d be awesome!!!
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!
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!
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!
When you initially mix the blueberries and filling ingredients… are the blueberries still frozen or are they to be thawed first?
Either way will work, but I usually use frozen ones right out of the freezer.
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.
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?
Hi, Claudia! Yes, feel free to omit.
I also have a cinnamon allergy, I subbed ground ginger.
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!
Thank you so much!!!
I used 2lbs of mixed berries and it was very easy and delicious and loved by all.
Omg I think this is best vegan no oil crisps I have ever had. Trust me I have tried a lot! Hands down the best. Love the flavor combination and crisp topping with soft filling perfect. I used mixed fruit and is is absolutely the best ever. I could eat it all myself but I won’t. Maybe lol. Thank you Shane!!!
I’m so glad you enjoyed it. Thank you!
Delicious!!!
Thank you!
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!
Awesome, Dian!!! So glad you enjoyed it. Blessings.
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!
I absolutely loved ths n so did my guests. It’s definitely a Blue Ribbon dessert !!
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!
You could totally make it into a pie. I wouldn’t add agar but maybe double the amount of corstarch slurry.
Very yummy and easy to make. I halved the recipe since it is just me and it worked out perfectly.
Another Shane hit!!!
Would coconut flour or perhaps an organic all-purpose flour be a good sub for the almond flour?
Yes, those should works just fine.
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.
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.
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.
Thank you so much! I hope you enjoy it.