Blueberry crumble in a small ramekin with a spoon on the side

Vegan Blueberry Crumble

Vegan Blueberry Crumble is loaded with fresh blueberries and topped with a crispy oatmeal crust. This dessert goes from oven to table in about 30 minutes!
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Vegan Blueberry Crumble
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 270kcal
Author: Amy Katz


For the filling

  • 6 ounces fresh blueberries
  • 1 teaspoon organic sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon cornstarch, (or substitute arrow root)

For the crumble topping


  • Preheat the oven to 375 degrees F.
  • 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.


Leftover crumble can be covered and refrigerated for a few days. Enjoy cold or reheat in the microwave or oven.


Calories: 270kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 8mg | Potassium: 167mg | Fiber: 3g | Sugar: 28g | Vitamin A: 45IU | Vitamin C: 8.7mg | Calcium: 32mg | Iron: 1.2mg

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