Published: · Modified: by Shane Martin · This post may contain affiliate links.
Jump to Recipe
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?)
Table of Contents
🥘 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 cococnu*t 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…
- The Best Vegan Apple Crisp Recipe
- Easy Baked Cinnamon Apples
- The Best Vegan Banana Bread
I hope you enjoy this vegan Blueberry Crisp. Please leave a comment below with a star rating. And, be sure and share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!
Best Vegan Blueberry Crisp (Easy, Gluten-Free)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 20 reviews
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.
- 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
Ingredients
UnitsScale
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.
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
