Mini Vegan Blueberry Crisp

5 from 3 votes

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. Top each serving with a scoop of vanilla non-dairy ice cream, if desired.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 269kcal

Author: Amy Katz

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

US Customary - Metric

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

*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 in an airtight container and enjoyed cold or reheated.

Nutrition