This easy vegan blueberry crisp comes together in just minutes! Just 11 ingredients, and gluten free too! It’s the best dessert of the summer!
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Summer is racing to an end—less than 3 weeks until the boys are both back in school. As we count down the days we are cramming in all the things. All of them. Hiking, beaching, biking, lots of time with friends, our annual trip to Whistler….and this week we picked blueberries! The boys and I headed to a local farm where the bushes were just dripping with berries. We picked 7 pounds in less than an hour—amazing. And what do you do with massive quantities of summer berries? You make Vegan Blueberry Crisp!
^^^ Let’s be real here—most moments this summer haven’t been exactly peaceful! Fun? Yes. Peaceful? Not so much.
Kuplink, Kuplank, Kuplunk
During my early childhood I lived in Boston. My parents read the story Blueberries for Sal to me countless times. Sal and her mom go blueberry picking in Maine, just north of where I grew up, and the sound the berries make going into the bucket is kuplink, kuplank, kuplunk. It’s always been a special story to us, and I couldn’t help but hear that sound as we dropped our berries into the buckets.
^^^ Gorgeous berries!
How do you make a crisp?
A crisp is just a layer of fruit topped with a layer of crispy topping! The topping is usually a combination of oats, flour, and brown sugar. In this crisp I used almond flour to add flavor and keep it gluten free. A cobbler is similar, except that it is fruit topped with a biscuit topping. For the fruit layer, you can add sugar to the fruit, as well as cornstarch or flour. The cornstarch mixes with the juices of the fruit and thickens it so that it’s not runny.
Vegan Blueberry Crisp
It’s so easy to make a Vegan Blueberry Crisp! You toss the berries with sugar, and mix up the crispy topping. Layer them in a baking dish and pop it in the oven until the berries are bubbling. It really doesn’t get any easier! A crisp is a really simple vegan dessert to make—other than butter it’s usually already plant based. A simple swap for dairy free butter keeps it vegan. In this case I use coconut oil in my crisp topping. It adds great flavor!
You might have noticed that I’m using almonds in this recipe for the crisp topping. This past spring Jonny challenged several of the foods he is allergic to. While we didn’t pass them all (we still miss you, peanuts and cashews), he did pass almonds, and can now safely consume them! And that we do. I now use almond butter (this Barney Butter is the best one you will ever try), almond milk, and plain old almonds! It’s been really nice to be able to safely add them back to our diets, and we are hopeful that Jonny will challenge out of a few more foods in the future.
What other fruits can you use in a crisp?
You can use so many different fruits in a crisp! Earlier this summer I made this same recipe using fresh picked raspberries! Apples are delicious, as are most stone fruits! Nectarines, peaches, cherries, and plums are delicious! You can also mix and match fruits, like a blueberry nectarine crisp! Yum! Steer clear of fruits like citrus and melons.
More summer dessert recipes you will love!
- Strawberry Shortcake Ice Cream Bars
- Vegan Texas Sheet Cake
- Maple Bacon Ice Cream with Bourbon and Walnuts
- Mint Chocolate Chip Ice Cream Bars with Cookie Crust
- Grilled Nectarines with Balsamic Basil Reduction
Are you ready to make a Vegan Blueberry Crisp?
Let’s do this! You’re less than an hour away from total deliciousness! Give it a try and let me know how it goes. Be sure to leave a comment with a star rating below!
Vegan Blueberry Crisp
For the Fruit Filling:
- 2 pounds blueberries (washed and stems removed)
- 1/4 cup sugar
- 2 Tablespoons cornstarch (or use flour if you don't need it to be gluten free)
For the Crisp Topping:
- 1 cup almond flour
- 1 cup rolled oats (choose certified gluten free if needed)
- 1/2 cup shredded coconut (large or small flakes will both work)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Preheat the oven to 375°.
- In a large bowl, gently mix the berries, sugar, and cornstarch together. Set aside.
- In a medium bowl, mix all of the crisp topping ingredients together. Set aside.
- Pour the berry mixture into a large 9x13" oven safe baking dish.
- Add the crisp topping mixture over top, gently spreading it over the berries. Do not mix the layers.
- Place the baking dish into the oven and bake for 45 minutes, until the top is golden brown and the berries are bubbling.
- Remove from the oven and allow to cool a bit before serving. Serve with dairy free vanilla ice cream on top.