VEGAN BLUEBERRY CRISP (EASY RECIPE, GLUTEN-FREE)
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.
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 8x11-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.