Vegan Blueberry Almond Crisp
Vegan Blueberry Almond Crisp! Oat and Almond Blueberry crisp, perfect for summer! Easily gluten-free.
I clearly have a thing with fresh fruit and oats.
Evidenced by my blueberry muesli (❤︎) that I shared earlier this week and now this, fresh blueberries covered in a nut and oat crust, bubbling with the bright taste of summer.
This crisp follows my usual rules of fruit-based desserts: let the fruit shine, use as much whole-grains as possible and not too much sugar. There’s a time an a place for that (hello, brownies), but I wanted a dessert that you could also enjoy for breakfast, sans ice cream of course.
But for dessert? You should totally add ice cream.
Ironically, I am having quite the love affair with blueberries these days. Ironic in the sense that I am usually a one-woman berry (my beloved strawberry), but have been playing the field this summer with other fruits. Raspberries in my gazpacho, blueberries for breakfast, raspberries again in limeades and blueberries once more in this sweet & savory salad (and mojitos! and popsicles!)
And now, this dessert. When you get tired of eating berries straight from the counter- I’ve got you covered.
This crisp is embarrassingly easy, which is why I tend to favor it over more complicated options like pie. For my friends who don’t know this difference between boil and simmer, this dessert is for you. Pour the blueberries into a dish, pulse the rest of the ingredients in a food processor then add to the berries. Bake until bubbly.
I often push the limits of my crisp as I want the berries almost gooey and the topping really crisp, but up to you how long you want to bake this off. Super crusty oats + liquid berries + cold ice cream might be one of my favorite summer combinations.
It’s also perfectly blue (and ice cream is white), so I’m imagining this could double as dessert for the 4th of July. Add in a few strawberries or raspberries for garnish and you’ve got yourself quite the festive dessert.
What are your plans for the weekend? We leave this afternoon for the OBX and I cannot freaking wait. While I have a soft spot for all beaches around the world, there is nothing like the Outer Banks to me. I grew up going there as a child, lived there for a few summers in between college, and it’s where BL and I said “I do”. We’ve rented a tiny airBnB near the shore and I’m daydreaming of pounding through my summer book to-do list and lots of afternoon naps.
Of course, the weather looks like rain for 95% of our time there, so that may turn into lots of indoor reading. Either way, I’m at the beach. Life is good.
More Summer Dessert Recipes
- Lemon Blueberry Muffins
- Orange Blueberry Breakfast Bread
- No Bake Chocolate Peanut Butter Pie
- Roasted Blueberry, Coconut and Lime Popsicles
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Blueberry Almond Crisp
Ingredients
- 2 1/2 cups fresh blueberries
- 1/3 cup rolled oats
- 1/2 cup almonds
- 1/4 cup flour of choice, regular, whole-wheat or gluten-free
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon sea salt
- 3 tablespoons vegan butter, I love Earth Balance brand
- 1 tablespoon cold water
- ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray with non-stick cooking spray or grease with more non-dairy butter a baking pan (I used a pie pan, but any 9″ baking dish will work)
- In the bowl of a food processor, pulse the oats, almonds, flour, brown sugar, cinnamon, nutmeg and sea salt until just combined.
- Add the butter and pulse again. Add the water and pulse again, the mixture should by crumbly when finished.
- Add the blueberries to the baking pan and cover with crumble.
- Bake for 20-25 minutes or until golden brown and berries are bubbly. Remove from oven and let cool for at least 10 minutes. Serve with ice cream or yogurt.