Blueberry Crisp (Vegan + Gluten-Free)

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)

This Blueberry Crisp is juicy, jammy, rich and perfectly sweet. It's the best comforting dessert that can be enjoyed hot or cold.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberry crisp, gluten-free crisp, vegan crisp

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 280kcal

Author: Rhian Williams

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 (⅛ cup) coconut oil
• ▢ 60 ml (¼ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 40 g (⅓ 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.

Nutrition Facts

Blueberry Crisp (Vegan + Gluten-Free)

Amount Per Serving

Calories 280 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g20%

Sodium 14mg1%

Potassium 301mg9%

Carbohydrates 50g17%

Fiber 6g24%

Sugar 29g32%

Protein 4g8%

Vitamin A 51IU1%

Vitamin C 11mg13%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.