Healthy Vegan Blueberry Crisp
on Jun 23, 2020, Updated Sep 06, 2024
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This healthy vegan blueberry crisp features an oil-free oat crumble piled on top of sweet, gooey blueberries. Serve with coconut whipped cream, coconut yogurt or your favourite dairy-free ice cream for the ultimate Summer dessert!
Recipe Features
- Dietary Needs: Vegan, nut-free and gluten-free.
- Low in Fat: No oil or butter needed. Enjoy this lightened up dessert for breakfast or any time of the day.
- Naturally sweetened with maple syrup.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Blueberries: Fresh is best in this recipe.
- Cornstarch: The cornstarch helps thicken up the blueberry filling, it can be replaced with arrowroot powder.
- Rolled Oats: You can use rolled oats for the topping as well as to make the oat flour.
- Maple Syrup: Maple syrup is best in this recipe but it can be subbed with agave if needed.
- Applesauce: Applesauce replaces butter in this recipe for a lightened-up and dairy-free version of this classic dessert.
Step-by-Step Instructions
Step 1. Make the blueberry filling by mixing the blueberries with the cornstarch and lemon juice.
Step 2. Make the topping by mixing up the oats, oat flour, cinnamon, maple syrup, applesauce and vanilla.
Quick Tip: If you don’t have oat flour on hand, add 50 grams of oats to a blender and process into a fine flour.
Step 3. Add the blueberries to an 8-9 inch baking dish and top with the oat crumble. Bake for 35-40 minutes until browned and bubbly.
After baking, let it sit for 15 minutes then enjoy warm with a big scoop of dairy-free vanilla ice cream!
FAQs
Yes. If freezing, bake first then cover well and freeze up to 3 months. You can thaw and reheat or reheat from frozen in the oven at 350 F until heated through.
Yes. Try any fresh berries such as strawberries, raspberries or blackberries. Peaches, apple and rhubarb work too. You can also use my recipe for strawberry rhubarb crisp or blackberry crumble.
Storing
- Store leftovers in the fridge for up to 5 days.
- Enjoy cold or reheat as needed in the oven or in the microwave.
More Crisps & Crumbles
- Grain-Free Vegan Apple Crisp
- Strawberry Rhubarb Crisp
- Blueberry Crumble Bars
- Gluten-Free Apple Cranberry Crisp
- Vegan Apple Crumble Bars
- Vegan Blackberry Crumble
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Healthy Vegan Blueberry Crisp
Ingredients
- 4 cups fresh blueberries, 760 g
- 2 tsp cornstarch, 5 g
- 1 tsp lemon juice, 5 ml
Topping Ingredients
- 1 cup rolled oats, 90 g
- ½ cup oat flour, 50 g
- 2 TB maple syrup, 30 ml
- ¼ cup unsweetened applesauce, 65 g
- 1 tsp cinnamon, 2. 5 g
- 1 tsp vanilla, 5 ml
- ¼ tsp salt
Instructions
- Preheat oven to 350. Spray a 9” square baking dish or 9” pie plate with cooking spray.
- Toss blueberries with cornstarch and lemon juice and add to the baking dish.
- Combine all topping ingredients in a medium mixing bowl and combine well.
- Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
- Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges. Let rest/cool for 15-20 minutes before serving, to allow time for thickening.
- Let rest/cool for 15-20 minutes before serving, to allow time for thickening.
Would adding extra cornstarch fix the moisture problem in Frozen blueberries? That’s all I have.
You can try increasing the cornstarch to 1 tbsp and also adding 1 tbsp flour.
Since the applesauce is used to replace butter, could I use coconut oil instead? After cutting up all the peaches, I discovered my applesauce went bad and I have no more. 😭
Yes, you can. Thanks!
What can I use instead of cornstarch? Is tapioca or arrowroot ok?
Arrowroot powder should be fine. Thanks!
Made this for breakfast today – YUM! Such a hit in this house – GONE!
Perfect! Such a yummy breakfast idea.
Tasty recipe! But cringing over the use of imperial system. I can’t wait til the three countries who use imperial finally switch over, I literally promise you that your lives will be so much easier when you don’t have to measure in pints of all things. “It’s not that big of a deal” yeah it kinda is when you’re one of three countries that still use a useless measurement system that makes ZERO sense mathematically.
Glad you enjoyed the recipe! I’m located in Canada but have readers from all over the world, especially the United States, so I provide both imperial and metric to make the recipe accessible to all.
This is delicious!
Thank you so much.
I used frozen blueberries and frozen tart cherries and just increased
the cornstarch (as previously posted) and it turned out great.
Love this easy and delicious recipe!
Perfect! So glad you enjoyed it, Twyla. Thanks for adding your feedback.
Looks YUM! I like the low sugar in your recipe and will make this today! Thank you for sharing your healthy recipes!
I used frozen blueberries with a little extra cornstarch and it was great thanks!
Glad you enjoyed it, Colleen! Thanks for adding the note on frozen blueberries. 🙂