Vegan Blueberry Crumble

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.

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 all together. 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!! Juice, slightly crisp, but 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!

Vegan Blueberry Crumble

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• Author: Vicky & Ruth
• Prep Time: 10
• Cook Time: 40
• Total Time: 50 minutes
• Yield: 8
• Category: desserts
• Method: Baking
• Cuisine: American

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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.

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Ingredients

4 cups blueberries

2 tbsp brown sugar

2 tbsp maple syrup

1 tbsp lemon juice

2 tbsp corn starch

Topping:

1/2 cup almond meal

1/2 cup all purpose flour

1/2 cup oats

2 tbsp brown sugar

1 tsp baking powder

1/2 tsp cinnamon

1/3 cup coconut oil, softened

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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 boll 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 over and bake for 40 minutes

Nutrition

• Serving Size: 1/8
• Calories: 240
• Sugar: 8
• Sodium: 5
• Fat: 12
• Saturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 5
• Protein: 3.5
• Cholesterol: 0