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! This easy blueberry crisp is the perfect treat for blueberry lovers.
How We Developed the Blueberry Crumble Recipe
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 attempt. We combined fresh cherries and blueberries and this version came out incredibly DRY. This 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? While this was a reasonably healthy berry crumble, it wasn't tasty enough.
Second attempt. We skipped the cherries (just because we didn't love the taste on try number one), reduced the amount of corn starch slightly, and got rid of the oats altogether. The result: juice, yes. But the topping was mealy and soggy. Flavor-wise, it was yummy but we decided we definitely prefer a blueberry crisp with oats!
Third attempt. 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. Finally, a vegan blueberry crisp that everyone will eat!
So, this is why we do recipe testing. So you don't have to 😉 (and thank goodness it's blueberry season . . .)
Enjoy the fruit of our labors!
How to make the Blueberry Crumble Recipe
I love the maple syrup in this recipe, it adds so much to the flavor! The basic method for making this recipe is to combine all of the filling ingredients in one bowl, combine all of the topping ingredients in another bowl, and then layer the filling first with the crumble on top in the baking dish. As you mix the filling, the cornstarch is added last after the blueberries are coated in the syrup, sugar, and lemon juice. This helps the cornstarch stick to all the berries in an even coating.
Then the whole dish is baked. That's it! It's an easy blueberry dessert recipe you will want to make over and over again.
Ingredients for the Filling for Vegan Blueberry Crumble
- Blueberries
- Brown sugar
- Maple syrup
- Lemon Juice
- Corn Starch
Ingredients for the Vegan Crumble Topping
- Almond Meal
- All-purpose Flour
- Oats
- Brown Sugar
- Baking Powder
- Cinnamon
- Coconut Oil -- softened.
FAQ
Can I use frozen blueberries in blueberry crumble?
Yes, you can. However, you may end up needing to increase the time in the oven, or you might want to partially thaw the blueberries before you begin.
How do I choose the best fresh blueberries?
Make sure you purchase firm, ripe blueberries. Check for soft or slimy fruit in the container and disard them. Don't forget to rinse your fresh fruit before cooking.
What kind of oats should I use for easy blueberry crisp?
Old fashioned oats are the only acceptable oats for this recipe. The other quick oats, instant oatmeal will make it too mushy and the steel-cut oats will not cook.
I don't have coconut oil. What else can I use?
Coconut oil is solid at room temperature, so a good substitute is a vegan butter, a non-hydrogenated buttery spread, or regular butter, if not vegan. We don't recommend using shortening or regular margarine, it can give this easy blueberry crisp an off-putting.
Where can I buy almond meal?
Many stores now have a wonderful gluten-free or natural foods section where you will hopefully find the almond meal. You can also find almond flour in the baking aisle. If your local store doesn't carry it, you can purchase it on Amazon or other online stores. Almond meal also called almond flour made with finely ground blanched almonds. Aldi and Costco also sell almond flour at a cheaper price if you have those local to you.
Is this blueberry crisp recipe gluten-free?
You can make this recipe gluten-free by using your favorite one-for-one GF flour and gluten-free oats. Our favorite gluten-free flour brand is Bob's Red Mill One to One.
Can I use different berries?
You can use any blend of berries you like and make a similar berry crumble recipe. Taste and correct for sweetness depending on the tartness of your berries. As mentioned above, we tried it with cherries and weren't big fans of the cherry taste.
How do I store leftover blueberry crumble?
Leftovers of blueberry crumble should be refrigerated and will keep for three to five days. It will keep longer in an airtight plastic container than it would in the open pie plate with plastic wrap on top.
Freeze your blueberry crumble for up to three months in a freezer-quality container and partially thaw before microwaving to serve hot. It can also be eaten cold.
Other Blueberry Dessert 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 )
- Vegan Peach Blueberry Pie
- Paleo Blueberry Crisp
And for a special treat: Blueberry Lime Frozen Margarita
Vegan Blueberry Crumble
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Vegan
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, fresh or frozen
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp corn starch
- Topping:
- ½ cup almond meal or almond flour (same thing different names)
- ½ cup all-purpose flour, you may use gluten-free flour
- ½ cup old fashioned oats, not quick or instant 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
- Prep Time: 10
- Cook Time: 40
- 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
Keywords: vegan, crips, crumble, kosher, parve, blueberry, dessert
This post was originally published on July 31, 2017. The recipe has remained the same.
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
Amy says
Delicious! I have been trying many gf/vegan berry recipes, trying to find something that works for all of my family's needs. Until now I hadn't stumbled across anything that really hit the mark. This was so very good. I am going to have to do more berry picking next week so I can make it again. 🙂
★★★★★
Vicky and Ruth says
Thank you! Happy to hear you enjoyed the recipe!
Eric Lovelace says
Made it with triple berry blend instead of blueberries and WOWZER it was fantastic! Served it with coconut milk ice cream and everyone loved it. Thank you!
★★★★★
Rachel says
This was heaven, thank you!
★★★★★
Gwen says
Hi -
I need to make this without the almond meal (nut allergies) - suggestions?
Thanks!
Vicky and Ruth says
Just add more flour a little at a time until you can that crumble consistency. If you do not have a seed allergy you could crush some sesame or sunflower seeds and add them to the topping.