Vegan Blueberry Crumble

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

5 from 3 votes

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!

Course Dessert

Cuisine American

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

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 270kcal

Author Amy Katz

Ingredients

For the filling

6 ounces fresh blueberries
1 teaspoon organic sugar
½ teaspoon lemon juice
½ teaspoon cornstarch (or substitute arrow root)

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
pinch salt
1 Tablespoon coconut oil at room temperature

US Customary - Metric

Instructions

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.

Notes

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

Nutrition