½C.Unbleached all purpose Flouror almond flour for gluten free option
¼C.Vegetable or Canola Oil
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!
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 cold, I'm probably eating it for breakfast and I love it with a bit of non-dairy milk!
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!