This Blueberry Crisp is juicy and jammy and topped with a chewy, crispy crumble. It's the best comforting dessert that can be enjoyed hot or cold. It's vegan, gluten-free, refined sugar free, and nut-free and oil-free optional.

How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the blueberries, lemon juice and maple syrup in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
- Make the crumble topping. Place all the ingredients in a food processor.
- Whizz until you get a fairly smooth and firm dough.
- Use your fingers to crumble the topping over the top until it is all used up and the blueberries are completely covered.
- Top with chopped pecan nuts, if desired.
- Bake in the oven for around 25 minutes, or until golden brown and crispy.
How long does this keep for?
It keeps covered in the fridge for a few days.
Serving suggestions
You can enjoy this Blueberry Crisp hot or cold. It tastes great with custard, ice cream or plant-based yogurt.
Substitutions you can make
- You can use any type of plant-based milk: almond milk, cashew milk, oat milk, rice milk, soy milk etc.
- If you're not into blueberries, you can replace them with strawberries, raspberries or peaches (but bear in mind you would need to use more sweetener depending on the type of fruit you use and how acidic it is) - if you prefer apples, I also have an Apple Crisp recipe.
- You can add some ground cinnamon to the blueberries.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can top it with any type of chopped nuts before baking: pecan nuts, walnuts, almonds, pistachios, desiccated coconut, flaked coconut etc.
- For an oil-free option, replace the coconut oil in the crumble topping with nut butter such as almond butter or peanut butter.
More vegan desserts
- Chocolate Pudding Pots
- Strawberry Trifle
- Bread Pudding
- Peanut Butter Pie
- Key Lime Pie
- Lemon Bars
- Rice Pudding
- Blueberry Cheesecake
- Peach Cobbler
- Blueberry Crumble Bars
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Blueberry Crisp (Vegan + Gluten-Free)
Ingredients
- 750 g (26.5 oz) fresh blueberries
- 2 tablespoons lemon juice
- 6 tablespoons maple syrup (or sub any other sweetener)
For the topping:
- 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
- 130 g (¾ cup) pitted dates
- 30 g (â…› cup) coconut oil
- 60 ml (¼ cup) unsweetened almond milk (or any other plant-based milk)
- 40 g (â…“ cup) pecan nuts , roughly chopped (or sub any other nuts or seeds
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the blueberries, lemon juice and maple syrup in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
- Mix well.
- Place the oats, dates, coconut oil and almond milk in a food processor and whizz until you get a fairly smooth and firm dough.
- Use your fingers to crumble the topping over the top of the blueberries until it is all used up and the blueberries are completely covered.
- Sprinkle over chopped pecan nuts, if desired.
- Bake in the oven for around 25 minutes, or until golden brown and crispy on top and the blueberries are completely softened.
- Keeps covered in the fridge for up to a few days.
Video
Notes
- You can top it with any type of chopped nuts before baking: pecan nuts, walnuts, pistachios, desiccated coconut, flaked coconut etc.
- For an oil-free option, substitute the coconut oil in the crumble topping with nut butter such as almond butter or peanut butter.
- If you're not into blueberries, you can substitute them with strawberries, raspberries or peaches (but bear in mind you would need to use more sweetener depending on the type of fruit you use and how acidic it is).
- You can add some ground cinnamon to the blueberries.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Lou
I make this ALL THE TIME and it's always SO perfect!
I serve with vegan ice-cream and it's a perfect combination!
I have probably made this about 30 times and each time I have used frozen berries with zero issues. I also use whatever nuts I have to hand - sometimes walnuts, pecans, Brazil, almond or combination.
Always brilliant.
Thank you, Rhian - you've done it again!
Rhian Williams
WOW!! Thank you so so much, really happy to hear that!!!
Ken Lewis
This is incredible! Thank you for the recipe.
Rhian Williams
Thank you so much, so happy to hear that!