Vegan Blueberry Almond Crisp
Vegan Blueberry Almond Crisp! Oat and Almond Blueberry crisp, perfect for summer! Easily gluten-free.
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.