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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Special diet: gluten-free option, nut-free, soy-free, vegan
In a small bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until combined and set aside.
In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
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.
(Optional) Top each serving with a scoop of vanilla non-dairy ice cream, if desired.
Notes
*Make your own oat flour by processing rolled oats in a food processor or blender until a flour is formed.Leftovers can be refrigerated for up to 3 days and enjoyed cold or reheated.