Nothing quite delights the palate like a dish of homemade blueberry crisp! Naturally vegan and low in sugar, this easy blueberry crisp recipe requires only one bowl and 10 minutes or less of your time!
Related recipe: Fresh Peach Pie
How to make Blueberry Crisp:
Start by placing your berries (either fresh or frozen) in an 8 X 8 baking casserole dish. Sprinkle evenly with cornstarch, drizzle with agave nectar and lemon juice, and set aside while you prep the oat crumble topping (Photo 1).
In a medium sized bowl combine flour, oats, brown sugar, salt, and cinnamon together (Photo 2). Mix well to combine.
Add neutral flavored oil and mix again well (Photos 3 & 4).
Pour the oat crumble over the blueberries and spread it out evenly, using your hands to gently press it flat. Then place your uncovered blueberry crisp into the oven at 350 degrees for 40-50 or until your crisp is bubbly and the topping is lightly browned!
Related recipe: No-Bake Blueberry Pie
How long does blueberry crisp last?
You can keep covered blueberry crisp on the counter at room temperature for up to 48 hours, and in the refrigerator for up to a week!
Related recipe: Vegan Strawberry Shortcakes
Can I freeze blueberry crisp?
Blueberry crisp can be frozen before it is baked, or alternatively keep frozen fruit on hand and mix up the topping right before baking it!
How to serve blueberry crisp:
You can serve your blueberry crisp hot, room temp, or cold.
- if it's hot, a scoop of vegan vanilla ice cream is an amazing addition!
- if it's room temperature, a dollop of vegan coconut whip cream is perfect.
- if it's cold, I'm probably eating it for breakfast and I love it with a bit of non-dairy milk!
Related recipe: Blueberry Vinaigrette
How to make this blueberry crisp gluten-free:
Make this crisp gluten free by substituting the flour for almond flour!
Substitutions and additions:
Try adding ½ cup of chopped pecans or slivered almonds to the oat crumble topping for an extra delicious crunch!
Switch out some of the blueberries for strawberries, raspberries, blackberries or even peaches! So many yummy fruit combinations! If you add apples be sure they are sliced super thin so they are cooked soft within the baking time!
Blueberry crisp is one of my family's favorite desserts! Hope that you love it too!
HERE ARE SOME OTHER YUMMY VEGAN DESSERTS YOU MIGHT ENJOY:
If you’ve tried this Vegan Blueberry Crisp or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Easy Vegan Blueberry Crisp
Ingredients
- 6 C. Blueberries, fresh or frozen
- 3 tbsp Cornstarch
- 2 tbsp Fresh squeezed lemon juice
- 2 tbsp Agave Nectar
- 1 ¼ cup Oats, regular or quick
- ½ C. Unbleached all purpose Flour, or almond flour for gluten free option
- ½ C. Brown Sugar
- ½ tsp Cinnamon
- ¼ tsp. Salt
- ¼ C. Vegetable or Canola Oil
Instructions
- Preheat your oven to 350 degrees.
- Start by placing your clean blueberries (either fresh or frozen) in an 8 X 8 baking casserole dish. Sprinkle evenly with cornstarch, drizzle with agave nectar and lemon juice, and set aside while you prep the oat crumble topping.
- Measure out dry topping ingredients into a medium sized mixing bowl: flour, oats, brown sugar, salt, and cinnamon. Mix well to combine. (Also add nuts if using!)
- Add neutral flavored oil and mix well again.
- Pour the oat crumble over the blueberries and spread it out evenly, using your hands to gently press it flat. Then place your uncovered blueberry crisp into the oven at 350 degrees for 50-55 minutes or until it is bubbly and the topping is lightly browned!
Notes
How to serve blueberry crisp:
You can serve your blueberry crisp hot, room temp, or cold.- if it's hot, a scoop of vegan vanilla ice cream is an amazing addition!
- if it's room temperature, a dollop of vegan coconut whip cream is perfect.
- if it's cold, I'm probably eating it for breakfast and I love it with a bit of non-dairy milk!
I would like to try this recipe since the ingredients sound great. And its gotten lots of stars. But I am at a loss to imagine how six cups of blueberries can even fit into an 8" by 8" pan! Add to that the 1 1/4 cup of oats and 1/2 cup of flour and it looks to me as if you have more of the ingredients outside the pan than in it. Could you advise? Thanks in advance for clarification, Kate.
Hey Victoria, you do have to pack it in tightly. If it doesn't all fit, you can always make an extra little one in a small oven-safe dish, or in a muffin tin.
i doubled the recipe and it worked great in a 9x13 (smaller than 8x8x2). thanks!
Awesome!!
This looks so yummy and delicious!
Thanks! Hope you get a chance to try it!