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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!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
2
Calories
270
kcal
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
3
Tablespoons
oat flour
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
Calories:
270
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Sodium:
8
mg
|
Potassium:
167
mg
|
Fiber:
3
g
|
Sugar:
28
g
|
Vitamin A:
45
IU
|
Vitamin C:
8.7
mg
|
Calcium:
32
mg
|
Iron:
1.2
mg