This post may contain affiliate links. Read Simple Veganizer disclosure policy.
This Vegan Blueberry Crisp is a delicious dessert that combines the natural sweetness of blueberries with a delightful, crunchy, sweet topping. It’s perfect for any occasion and will surely be a hit with everyone, whether they follow a WFPB diet or not.
This recipe is not just delicious but also a healthy choice. It’s entirely plant-based and free from dairy, eggs, gluten, and soy.
You can make it Nut-free by omitting the optional nuts and using oat flour instead of almond flour, ensuring you can enjoy a guilt-free dessert that’s good for your health.
Plus, this versatile recipe allows you to substitute different fruits or add-ins to suit your preferences.
I love making this recipe when it’s blueberry season. Recently, I visited an organic farm in Portland with my family visiting from Argentina.
We had a wonderful time picking blueberries together, and afterward, we made this Vegan Blueberry Crisp for our tea time. It was a delightful way to enjoy the fresh, juicy blueberries we had picked ourselves, and the crisp was an instant hit with everyone.
I hope you find this recipe as delightful as we do. It’s a simple, wholesome dessert that you can feel good about eating.
Happy baking, and until next time, stay healthy and enjoy your delicious plant-based creations!
WHY BLUEBERRIES ARE GOOD FOR YOU
Blueberries are often considered a superfood because they contain nutrients and health benefits. Here’s why they are good for you:
- High in Antioxidants: Rich in flavonoids, blueberries protect cells from oxidative stress and reduce inflammation.
- Supports Heart Health: They help lower cholesterol, reduce blood pressure, and improve cardiovascular health.
- Boosts Brain Health: Regular consumption can enhance brain function and memory, reducing the risk of cognitive decline.
- Rich in Vitamins: Blueberries provide vitamins C, K, and manganese, supporting the immune system and bone health.
- Aids Digestion: High in fiber, they promote digestion and help with weight management.
- Good for Skin: Vitamin C and antioxidants support collagen production and protect skin from damage.
- Low in Calories: Nutrient-dense yet low in calories, they’re a healthy snack option.
Adding blueberries to your diet, like in this Vegan Blueberry Crisp, is a tasty way to enjoy these benefits!
HOW TO PREPARE THIS VEGAN BLUEBERRY CRISP
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Vegan Blueberry Crisp is easy to prepare. It offers a perfect blend of sweet, juicy blueberries and a crunchy, crumbly oat topping.
Prepare this recipe by mixing blueberries with lemon juice, maple syrup, and cornstarch. Then, top it with a mixture of oats, almond flour, applesauce, and spices before baking until it is golden and bubbly.
And that’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- 8*11-inch Baking Dish: This size ensures an even distribution of the blueberry filling and crisp topping, allowing everything to bake uniformly.
- Large Mixing Bowls: Essential for mixing the blueberry filling and crumble topping separately, ensuring all ingredients are evenly combined.
- Measuring Cups and Spoons: Accurate measurement of ingredients is crucial for the perfect balance of flavors and textures.
- Spatula or Wooden Spoon: Ideal for mixing the ingredients without damaging the bowls or overworking the mixture.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious crips:
- Blueberries: They are the star of the dish, providing a sweet and tart flavor. (Substitution: Use other berries like strawberries or raspberries for a different flavor profile.)
- Lemon juice: Enhances the natural flavors of the blueberries and adds a touch of acidity.
- Maple syrup: A natural sweetener that adds depth and richness to the dessert. (Substitution: Use date syrup for a different natural sweetener.)
- Cornstarch or arrowroot powder: This helps to thicken the blueberry filling, creating a luscious texture.
- Vanilla extract: Adds a warm, aromatic note to the filling.
- Rolled oats (gluten-free certified): The base of the crisp topping provides a hearty and wholesome crunch.
- Almond flour (or oat flour for nut-free): Adds a delicate texture and a slightly nutty flavor to the topping. (Substitution: Use coconut, oat, or all-purpose gluten-free flour.)
- Ground cinnamon: Adds warmth and spice to the topping.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsweetened applesauce: A healthier alternative to butter or oil, adding moisture to the topping.
- Shredded coconut: Adds a touch of tropical sweetness and texture to the topping.
DIRECTIONS WITH PICTURES
To prepare this delicious recipe, follow these steps:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Blueberry Filling
Combine blueberries, lemon juice, maple syrup, cornstarch, and vanilla extract in a large mixing bowl. Mix well and spread evenly in a baking dish.
Step 3: Prepare the Crumble Topping
In another mixing bowl, mix rolled oats, almond flour, ground cinnamon, salt, unsweetened applesauce, maple syrup, and shredded coconut. Fold in chopped nuts if desired.
Step 4: Assemble the Crisp
Sprinkle the crumble topping evenly over the blueberry filling in the baking dish.
Step 5: Bake
Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbly. Cover with foil if the topping browns too quickly.
Step 6: Serve
Let the blueberry crisp cool for a few minutes before serving. If desired, enjoy warm with non-dairy yogurt or ice cream.
Enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
There is so much to love about this Vegan Blueberry Crisp Recipe. It’s:
- Simple and quick to prepare
- Perfectly balanced in sweetness and texture
- Versatile and easily customizable
- Free from common allergens
Let’s make this Vegan Blueberry Crisp!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
VEGAN BLUEBERRY CRISP (EASY RECIPE, GLUTEN-FREE)
Equipment
- 1 8*11-inch Baking Dish
- 2 LargeMixing Bowls
- Measuring Cups and Spoons
- 1 spatula (or Wooden Spoon)
Ingredients
For the Blueberry Filling:
- 6-7 cups blueberries (2 lbs. or 900 gr fresh or frozen)
- 2 Tbsp lemon juice
- 4 Tbsp maple syrup
- 3 Tbsp cornstarch ( or arrowroot powder)
- 1 tsp vanilla extract
For the Crumble Topping:
- 1 ¼ cup rolled oats (organic, gluten-free if needed)
- ½ cup almond flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1/3 cup applesauce (unsweetened)
- 3 Tbsp maple syrup
- 1/3 cup nuts (chopped almonds, walnuts, or pecans – optional)
- ¼ cup shredded coconut (unsweetened)
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Blueberry Filling: In a large bowl, combine the blueberries, lemon juice, maple syrup, cornstarch (or arrowroot powder), and vanilla extract. Mix well to ensure the blueberries are evenly coated. Transfer this mixture to a 8×11-inch Baking dish, spreading it out evenly.
- Prepare the Crumble Topping: In another bowl, combine the rolled oats, almond flour, ground cinnamon, and salt. Add the unsweetened applesauce and maple syrup, mixing until everything is well combined. Fold in the chopped nuts and shredded coconut if you’re using them. This mixture should be crumbly and ready to sprinkle over the blueberries.
- Assemble the Crisp: Sprinkle the crumble topping evenly over the blueberry filling in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbly. If the topping starts to brown too quickly, cover the dish with foil for the remaining baking time.
- Serve: Once baked, let the blueberry crisp cool for a few minutes before serving. Enjoy it warm, optionally with a dollop of non-dairy yogurt or a scoop of your favorite plant-based ice cream.
Notes
- Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat the crisp in the oven or microwave before serving.
- Blueberries: You can use either fresh or frozen blueberries for this recipe. If using frozen, there’s no need to thaw them beforehand.
- You can substitute blueberries with other fruits like strawberries, raspberries, or a mix of berries. Adjust the sweetener as needed since different fruits have varying levels of natural sweetness.
- Sweetness: Adjust the maple syrup in the filling and topping to suit your sweetness preference.
- Nut-Free: To make the recipe nut-free, substitute almond flour with oat flour and omit the nuts in the topping.
WAYS TO ENJOY THIS RECIPE
This Vegan Blueberry Crisp is delicious on its own, but you can also enjoy it in several other ways:
- Top it with a scoop of non-dairy ice cream for an extra indulgent treat. My favorite way!
- Pair it with a dollop of vegan coconut whipped cream or non-dairy yogurt for a creamy contrast.
- Serve it with a sprinkle of granola for added crunch at breakfast.
I hope you enjoy making and eating this Vegan Blueberry Crisp as much as I do. Happy baking!
DID YOU MAKE THIS VEGAN BLUEBERRY CRISP?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
