How to Make the Perfect Blueberry Crisp
American · Easy · 50 min · 6 servings
This blueberry crisp features a bubbling jammy blueberry filling topped with a crunchy golden oat crumble for a quintessential vegan comfort dessert. This vegan recipe uses simple pantry staples and comes together quickly for a warming treat that tastes like it took hours.
Why this recipe works
This Blueberry Crisp recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 285 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 4 cups fresh or frozen blueberries
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1.5 cups rolled oats
- 0.33 cup coconut sugar
- 0.33 cup coconut oil solid
- 0.5 teaspoon ground cinnamon
Step by step instructions
Step 1: Prepare the Blueberry Filling
Preheat oven to 375 degrees Fahrenheit. In a baking dish toss the blueberries with maple syrup and cornstarch until evenly coated. Spread into an even layer across the bottom of the dish.
Step 2: Make the Oat Crumble
In a bowl combine rolled oats, coconut sugar, and ground cinnamon. Add the solid coconut oil and use your fingers to rub it into the oat mixture until it forms a crumbly texture with clumps of various sizes.
Step 3: Top and Assemble
Sprinkle the oat crumble topping evenly over the blueberry filling covering the entire surface. Press down gently to create a compact topping that will crisp up nicely during baking.
Step 4: Bake Until Bubbling
Bake in the preheated oven for 30 to 35 minutes until the topping is deep golden brown and the blueberry filling is bubbling around the edges of the dish.
Step 5: Cool and Serve
Remove from the oven and allow to cool for 10 minutes before serving. The filling will thicken as it cools. Serve warm with a generous scoop of vegan vanilla ice cream.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh blueberries → mixed berries such as raspberries and blackberries
- coconut oil → vegan butter cold and cubed
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the cornstarch in the filling which results in a watery and runny blueberry base
- Using instant oats instead of rolled oats which creates a mushy topping without the desired crunch
Nutrition facts
Per serving: 285 calories, 3g protein, 48g carbs, 10g fat, 5g fiber.
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