Vegan Blueberry Crisp

Ingredients + Substitutes

This blueberry crisp calls for very simple ingredients. Here's what you'll need along with some substitute ideas:

Topping:

• Rolled Oats - I prefer rolled oats because they yield a hearty texture, but you can use quick oats if that's all you have. Use gluten-free oats if you're gluten sensitive.
• Brown Sugar - I prefer light brown sugar for this but dark will taste just as delicious. The topping will just be a little darker.
• All-Purpose Flour - Gluten-free flour can also be used if you're gluten sensitive.
• Vegan Butter - I used a salted variety, but you can use unsalted if preferred. You may want to add a dash more salt to the topping.
• Pecans - Feel free to use other nuts of your choice such as almonds, hazelnuts, or walnuts.

Filling:

• Blueberries - Fresh or frozen will work here. If you use frozen, you don't need to thaw them first.
• Sugar - I used regular granulated sugar, but you can also use pure maple syrup or agave.
• Cornstarch - You can substitute with arrowroot starch, tapioca starch, or all-purpose flour.
• Lemon juice - This complements the blueberries and enhances their flavor. Fresh-squeezed is best here. A teaspoon of zest is lovely too.

How to make Vegan Blueberry Crisp

Making this vegan blueberry crisp is as easy as it is delightful and you don't need any fancy equipment. Here's how to do it:

1. Combine the oats, brown sugar, flour, and salt in a bowl until well combined.
2. Pour the melted butter over the topping ingredients.
3. Stir until incorporated.
4. Add the chopped nuts and stir until they are evenly distributed. Place the bowl in the refrigerator.

5. Place the blueberries in a large bowl. Sprinkle the sugar and cornstarch over the berries. Pour the lemon juice in.
6. Use a spatula to stir the mixture until all of the blueberries are coated with the sugar and cornstarch.
7. Transfer the blueberry mixture to your prepared baking dish.
8. Crumble the topping over the blueberries in an even layer. Bake in the oven for 35-40 minutes until the topping is golden brown and the blueberries are bubbling.

Tips for the best blueberry crisp

Here are some of my favorite tips for a successful crisp experience:

• Baking Dish Options - I used a 2-quart 8x8 ceramic casserole dish. You can also use a 9-inch round pie pan. If the casserole dish is too long/large, the topping won't cover the filling completely. Baking time may vary depending on the baking dish you choose.
• If the topping becomes too brown before the blueberries are cooked, you can cover the crisp with aluminum foil during the last part of baking to prevent further browning.
• Frozen Blueberries: If you're using frozen, don't thaw them first. Also, bake the crisp for an additional 5-10 minutes until the filling is bubbly and thickened. If the topping is browning too fast, cover it with foil.
  

Storing + Reheating

Storing and reheating a blueberry crisp is quite simple. Just let it cool at room temperature first. Here's how you can do it:

• Refrigerate: Cover the crisp tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the fridge for up to 2-3 days.
• Freezing: You can freeze the entire crisp or portion it into individual servings. For portioning, you can use freezer-safe containers or wrap the entire crisp tightly with plastic wrap or aluminum foil and freeze for about 2 to 3 months. Thaw overnight in the fridge before baking.
• Reheating: If you want to reheat the entire crisp, preheat your oven to 350°F. Place the uncovered crisp in the oven and bake for about 15-20 minutes, or until it's heated through. For individual servings, you place a portion on a microwave-safe plate and heat on medium power in 30-second intervals, until it's heated to your desired temperature.

More berry desserts to try

• Vegan Strawberry Muffins
• Lemon Blueberry Muffins
• Lemon Blueberry Bread
• Berry Galette