Description
This quick and easy blueberry crisp is a delicious dessert featuring sweet, juicy blueberries topped with a buttery oat crumble. It’s simple to prepare and perfect served warm with a scoop of vegan ice cream.
Ingredients
Units
Scale
- 4 cups fresh or frozen blueberries
- 2 tbsp cornstarch
- 1/4 cup maple syrup or agave syrup
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup vegan butter or coconut oil, melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, toss the blueberries with cornstarch, maple syrup, lemon juice, and vanilla extract until evenly coated. Pour the mixture into a greased 8×8-inch baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in melted vegan butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the blueberries.
- Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbly.
- Let cool slightly before serving. Enjoy warm with vegan ice cream or whipped topping if desired.
Notes
- You can use frozen blueberries without thawing.
- Substitute almond flour for a gluten-free option.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg