Blueberry Crisp

This Vegan Blueberry Crisp is bursting with sweet and tangy blueberries beneath a buttery, golden-brown crumble, that's simply irresistible. Plus, it's so easy to make and you don't need any fancy equipment. Just prepare the blueberry filling, then top it with the crumble, and bake until golden and bubbly. It's heavenly!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 327kcal

Author Melissa Huggins

Equipment

1 8x8 Baking Dish (2-Quart)
1 Small Mixing Bowl
1 Large Mixing Bowl
1 Baking Spatula (or wooden spoon)

Ingredients

Topping

¾ cup (67g) rolled oats
½ cup (107g) brown sugar
⅓ cup (41g) all-purpose flour (gluten-free flour will also work)
¼ teaspoon sea salt
6 tablespoons (85g) vegan butter , melted
½ cup (56g) pecans , chopped

Filling

5 cups (696g) blueberries (fresh or frozen)
¼ cup (50g) sugar
3 tablespoons (23g) cornstarch (sub with all-purpose flour)
2 tablespoons (30ml) lemon juice , fresh-squeezed

US Customary - Metric

Instructions

Preheat your oven to 375 °F (190 °C) and set aside an 8x8 baking dish.
In a small bowl, combine the oats, brown sugar, flour, and salt. Stir together until well combined. Pour the melted butter over the ingredients and stir until well combined.
Add the chopped pecans and stir until they are evenly distributed. Place the bowl in the refrigerator while you prep the filling.
Place the blueberries in a large bowl. Sprinkle the sugar and cornstarch over the berries. Pour the lemon juice in. Use a spatula to stir the mixture until all of the blueberries are coated with the sugar and cornstarch.
Transfer the blueberry mixture to your prepared baking dish. Now add the crumble 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. Let cool slightly for 10-15 minutes before serving. Serve with non-dairy ice cream if preferred. Enjoy!

Notes

If using frozen blueberries, do not thaw first, as they release too much liquid. Instead, let them sit for a few minutes so they release a little moisture—this helps the sugar, cornstarch, and lemon juice coat the berries evenly without clumping. Add 10–15 minutes to the baking time. If the topping browns too quickly, loosely cover it with foil.
Sugar: For the filling, you can use granulated sugar, pure maple syrup, or agave. For the topping, brown sugar or coconut sugar both work well.
Optional add-ins: Add ½ teaspoon vanilla extract to the filling for a little warmth, or 1 teaspoon of lemon zest to brighten the blueberry flavor (zest lemon before juicing). Adding ½ teaspoon of cinnamon or a pinch of nutmeg to the topping adds a subtle warmth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds.
Variations: Use any combination of berries you like, just keep to the 5-cup measurement.
See the post above for step-by-step photos, substitute ideas, extra tips, and FAQs.

Nutrition