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Best Vegan Blueberry Crisp (Easy, Gluten-Free)

  • 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

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
  • 1/2 cup pure maple syrup
  • 1/4 cup lemon juice
  • 1/4 cup of water
  • 1 tablespoon of vanilla extract
  • 1 tablespoon cinnamon
  • 1/4 cup of corn starch

Crisp Topping

  • 1 1/2 cup old-fashioned oats
  • 1 cup almond flour
  • 1/2 cup dark brown sugar
  • 1/2 cup chopped walnuts or pecans
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/4 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 (affiliate link).
  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.


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: 1/8 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