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
- 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: 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