This vegan blueberry crumble is like a huge scoop of summer on a plate! Takes less than 10 minutes to prepare, then the oven does the rest of the work! The perfect treat for blueberry lovers.
How to make the best blueberry crumble
The real name of this recipe should have been " Third time's a charm Vegan Blueberry Crumble ". Because that's exactly how many times it took us to get the recipe the way we wanted it! Crazy, right? Because if you look at it, you'll notice it's like, the easiest recipe ever!
So here's what happened:
First try: we combined fresh cherries and blueberries and came out incredibly DRY. Which is really odd, because how can something that has 4 CUPS OF JUICY FRESH FRUIT in it be dry?? Was it the corn starch? Was it the oats?
Second try: we skipped the cherries (jut because we didn't love the taste on try number one), reduced the amount of corn starch slight and got rid of the oats altogether. The result: juice, yes. But the topping was mealy and soggy. Flavor-wise, it was yummy!
Third try: kept the cornstarch at 2 tablespoons, but put the oats back into the topping. On point!! The result was a blueberry crumble that is juicy, slightly crisp, with an amazing buttery topping... just delicious.
So, this is why we do recipe testing. So you don't have to 😉 (and thank goodness it's blueberry season...)
Enjoy!
Other Blueberry Recipes You Will Love
- Blueberry Raspberry Bars (Vegan and gluten-free)
- Vegan Lemon Blueberry Cake
- Frozen Blueberry Lemonade
- Meyer Lemon Blueberry Cake Donuts
- Lemon Blueberry Cake (Gluten-free )
- Coconut Blueberry Muffins
- Blueberry Muffing Protein Grits
- Blueberry Corn Muffins
- Blueberry Banana Matcha Waffles
- Vegan Peach Blueberry Pie
- Blueberry Lime Frozen Margarita
- Paleo Blueberry Crisp
Vegan Blueberry Crumble
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 1x
Description
This vegan blueberry crumble is like a huge scoop of summer on a plate! Takes less than 10 minutes to prepare, then the oven does the rest of the work! The perfect treat for blueberry lovers.
Ingredients
- 4 cups blueberries
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp corn starch
- Topping:
- ½ cup almond meal
- ½ cup all-purpose flour
- ½ cup oats
- 2 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- ⅓ cup coconut oil, softened
Instructions
- Preheat the oven to 375F. Coat a 9-inch pie dish with cooking spray
- Combine the blueberries, brown sugar, maple syrup, and lemon juice in a large bowl and toss well. Add the corn starch and toss again, so it coats the blueberries. Set aside
- To prepare the topping, combine all the ingredients, except the coconut oil, in a medium bowl and mix well. Add the coconut oil and work it with your hands, until it's well incorporated.
- Transfer the blueberries to the pie dish, sprinkle the topping on top, and place the pie dish on a baking sheet, in case the juices from the blueberries spill out. Place in on the lower rack of the oven and bake for 40 minutes
- Category: desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 240
- Sugar: 8
- Sodium: 5
- Fat: 12
- Saturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 3.5
- Cholesterol: 0
AILUY says
This looks sooooooo yummy!
Do you think it can be eaten at room temp? Thinking of making it for Shabbat.
Thank you
Vicky & Ruth says
Hi!
Yes, absolutely. We had it for Shabbat last week! Enjoy 🙂
Raquel says
Just made this recipe- firstly it's super easy to make! My husband and i just sat down to try it and it was delicious!!! Just the right amount of sweetness and satisfaction 🙂 Thanks girlie!! <3
Vicky & Ruth says
You're welcome!! So glad you and your husband enjoyed it. I'll make sure to make it when you come back 😉
Raquel says
This was super easy and delicious, my favorite types of recipe! Love the video of it that you posted on Instagram 😉
★★★★★
Jane Templeman says
I made a large portion of this for my daughter & her family & a smaller dish using blackberries for my husband & I. Both were delicious! I will definitely make again. Thanks!
Vicky & Ruth says
Thank you Jane, Blackberries sound delicious as well! Will you rate the recipe for us, we would really appreciate it! Thanks
Tony says
This recipe is perfect for a Sunday afternoon dinner with the family. My wife and I enjoyed every last bit. I will make again very soon.
Vicky & Ruth says
Thank you Tony!! So glad to hear you guys enjoyed it!
Ashley says
Just pulled mine out of the oven, it's gorgeous! Thank you for the recipe!
★★★★★
Vicky & Ruth says
Thank YOU for making the recipe and leaving us a comment. We live hearing from our readers .
Carla says
Just wondering if I can use almond flour in place of almond meal in this recipe...thanks!!! It looks delicious!
Vicky & Ruth says
Hi Carla,
Yes, that work just fine. Enjoy! 🙂
Ellie says
How long will this keep in the fridge after you make it?
Vicky & Ruth says
2-3 days
Sara says
Can better be frozen?
Vicky & Ruth says
We don't see why not.
Meredith says
What happens if you use frozen berries?
Vicky & Ruth says
You can use frozen blueberries for this blueberry crumble.
Cindy says
This is an awesome recipe. My family loves it!
★★★★★
Shawna says
Yep! Made this for my vegan daughter's birthday instead of birthday cake. There was NONE LEFT. All of her non-vegan siblings and parents really enjoyed it. I will be making this again!
★★★★★
Vicky & Ruth says
Awesome!!! So happy to hear!! It's one of our favorite recipes. Glad everyone enjoyed it! 🙂
Sheila says
Just made this, with mixed peaches and plums instead of blueberries. It was my very first attempt at vegan baking and I’m thrilled with the results!! Delicious!
★★★★
Vicky & Ruth says
Such a great idea Sheila! We have to try it, sounds delicious! Glad you enjoyed the recipe 🙂
sarah says
could I use earth balance or other vegan margarine instead of coconut oil? or another kind of oil? we have a coconut allergy in our household.
Vicky & Ruth says
Hi Sarah,
Yes, absolutely! Earth Balance or Melt should work just fine 🙂
Suzanne St John says
I divided everything by 4 to make a recipe for 2. I left out the brown sugar and maple syrup in the blueberry filling because I think blueberries (especially tiny wild blueberries) are sweet enough by themselves. I used oat flour instead of the almond meal and all-purpose flour. Lastly, I used vegan butter instead of coconut oil. That little bit of sweetness in the crumble topping from the brown sugar is divine. Love this recipe!
★★★★★
Vicky & Ruth says
Thank you so much for sharing how you made the blueberry crumble your own. Keep cooking!
Che says
First time making blueberry crumble. It was delicious! I only made half a batch in order to use up the rest of my blueberries. I'm afraid I'll finish it by the end of me typing this comment haha.Thank you for sharing your recipe!!
★★★★★
Vicky & Ruth says
Thank you for sharing your experience with us