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Side view of a bowl filled with blueberry crumble and topped with vanilla ice cream

Vegan Blueberry Crumble


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 40
  • 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

Scale
  • 4 cups blueberries, fresh or frozen
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp corn starch
  • Topping:
  • 1/2 cup almond meal or almond flour (same thing different names)
  • 1/2 cup all-purpose flour, you may use gluten-free flour
  • 1/2 cup old fashioned oats, not quick or instant oats
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil, softened

Instructions

  1. Preheat the oven to 375F. Coat a 9-inch pie dish with cooking spray
  2. 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
  3. 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.
  4. 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: 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

Keywords: vegan, crips, crumble, kosher, parve, blueberry, dessert