I love making fruit crisps because they are easy to make, delicious, and a healthy dessert option. This healthy vegan blueberry crisp is a perfect way to enjoy these last few weeks of summer! I feel so fortunate to step outside my door and have access to some of the most delicious, fresh, and seasonal fruit. This blueberry vegan crisp, made with warm spices, is best with a scoop of vanilla ice cream or coconut cream. ( vegan if you like).
This year, the girls and I went blueberry picking and picked the most flavourful and plump blueberries. While we ate our weight in blueberries, we also like to freeze some for the winter months. The good thing about this blueberry vegan crisp is you can make it all year long with fresh or frozen berries. If your not a blueberry fan, you can easily substitute with apples or peaches. I made this crisp with coconut oil but if you prefer butter you can always substitute. Finally, if you are wanting to make this crisp gluten free, substitute the flour for oat flour and use gluten free oats.
vegan blueberry crisp
- 3 cups blueberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp flour
- 1/2 cup flour
- 2 cups large flake oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardomon
- 1/2 cup coconut oil, melted
- 1/4 tsp salt
Preheat oven to 350 degrees.
In a medium bowl combine berries, sugar, and 1 tbsp of flour. Place in 9×13 baking dish.
In another medium bowl combine remainder of the flour, oats, sugar, spices, salt and , coconut oil. Place over the fruit.
Bake for approximatley 40 minutes until golden brown. Enjoy with with a scoop of vanilla ice cream or coconut cream.