Vegan Blueberry Crisp is loaded with fresh blueberries and topped with a crispy oatmeal crust. This dessert goes from oven to table in about 30 minutes. And you don't have to be a baking expert to make these easy mini homemade treats.
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While blueberries make a delicious topping on everything from vegan banana pancakes to matcha tea overnight oats to chocolate avocado mousse, they're also wonderful as the star of a dish.
In this Vegan Blueberry Crisp recipe, fresh blueberries transform into a delicious filling with just the right amount of sweetness.
And instead of making it in a large baking dish like I do for my baked apricot dessert recipe, the servings are prepared in individual-sized ramekins, so they can go straight from oven to table.
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Why you'll love this recipe
- It's vegan and can be made gluten-free.
- No special equipment is required, and you can use a fork for mixing.
- You only need 7 ingredients and about half an hour to make it.
Ingredients
For the filling you'll need the following ingredients:
- Fresh blueberries
- Sugar
- Lemon juice
- Cornstarch or arrowroot powder
And the topping ingredient list is just as simple:
- Rolled oats (certified gluten-free, if necessary)
- Oat flour (certified gluten-free, if necessary, or use a food processor to make your own oat flour from rolled oats)
- Light brown sugar
- Salt
- Coconut oil
Amy's tip
I recommend choosing fresh blueberries for this vegan blueberry crisp recipe. Frozen ones require more sugar to be added. And the texture of this dessert is much better with fresh fruit.
Variations
If you can't find fresh blueberries, you can substitute other fresh berries in their place such as raspberries, blackberries, or sliced strawberries.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Mix the filling ingredients in a bowl.
- In another bowl, mix the topping ingredients. I like to use a fork for mixing.
- Add the blueberry filling to oven-proof 7-ounce ramekins.
- Top each one with the oat mixture.
- Bake until crispy, bubbly, and golden brown on top.
- Be sure to let the vegan blueberry crumble rest for about 10 minutes so you don't burn your mouth on the hot fruit filling.
Serving suggestions
Vegan Blueberry Crisp can be served straight from the oven in the ramekins you baked them in. They're delicious as is or topped with scoops of non-dairy vanilla ice cream.
And since July is Blueberry Month, this dessert is perfect for enjoying after a summer meal like tomato and cucumber salad with vegan feta and pasta with zucchini.
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days and enjoyed cold or reheated.
Recipe FAQs
Unless you are using the blueberries the day you purchased them, store them in the refrigerator. They will stay fresh up to 2 weeks.
To make oat flour, take rolled oats (also known as old fashioned oats) and process them in a food processor or blender until they form a flour. Do not use steel-cut or quick oats for this.
In this recipe you can substitute an equal amount of melted vegan butter in place of the coconut oil.
More fruity vegan desserts
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Mini Vegan Blueberry Crisp
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Ingredients
For the filling:
- 6 ounces fresh blueberries
- 1 teaspoon organic sugar
- ½ teaspoon lemon juice
- ½ teaspoon cornstarch, (or substitute arrowroot powder)
For the crumble topping:
- ¼ cup rolled oats, (gluten-free, if needed)
- 3 Tablespoons oat flour*, (gluten-free, if needed)
- 3 Tablespoons organic light brown sugar
- 1 Tablespoon coconut oil, at room temperature
- pinch salt
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until combined and set aside.6 ounces fresh blueberries, 1 teaspoon organic sugar, ½ teaspoon lemon juice, ½ teaspoon cornstarch
- In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.¼ cup rolled oats, 3 Tablespoons oat flour*, 3 Tablespoons organic light brown sugar, pinch salt, 1 Tablespoon coconut oil
- Divide the fruit mixture between two oven-safe 7-ounce ramekins. Then add the oat mixture on top.
- Bake 25 minutes until the edges start to bubble and the topping is slightly crispy.
- Let stand 10 minutes before serving.
Notes
Nutrition
Nutritional information is an estimation only.
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