Healthy Blueberry Crisp
This Healthy Blueberry Crisp is the perfect summer dessert made with fresh or frozen blueberries and a crunchy oat-almond topping. Vegan, gluten-free, and refined sugar-free.
Equipment
Ingredients
Blueberries
- 4 cups blueberries, fresh or frozen
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup, optional, for extra sweetness
Crisp
- 1 cup oats, rolled or quick (use GF if needed)
- ½ cup almond flour
- ½ cup chopped walnuts
- ½ cup sliced almonds
- ½ cup maple syrup
- ¼ cup melted vegan butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Add the blueberries to a 9-inch pie dish (or similar sized baking dish). Toss the blueberries in cornstarch and maple syrup (if using) until evenly coated.
- In a mixing bowl, combine the oats, almond flour, chopped walnuts, sliced almonds, maple syrup, melted vegan butter, vanilla extract, and salt. Stir until combined.
- Sprinkle the crisp topping evenly over the blueberries.
- Bake for 30 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Let it cool for 10 minutes. Serve with a scoop of vegan ice cream or coconut whipped cream. Enjoy!
Video
Notes
- Fresh or frozen blueberries: Both work beautifully! Fresh blueberries are perfect during blueberry season, but frozen blueberries make this recipe easy to enjoy all year long. No need to thaw frozen berries first.
- Make it ahead: Assemble the blueberry crisp, cover, and refrigerate unbaked for up to 1 day. When you're ready, simply bake as directed (this method works best with fresh blueberries).
- Don’t skip the nuts: The combination of walnuts and almonds adds the perfect crunchy texture to every bite.
- Cover with tinfoil: If the top starts browning before the fruit is bubbly, cover it with foil and continue baking.
- Let it cool before serving: Allow the crisp to cool for 10 minutes after baking. This gives the blueberry filling time to thicken and makes serving much easier.
- Storage: Store any leftovers covered in the fridge for 3-4 days.
- Reheating: Reheat in the oven at 325ºF until warm and crisp again (about 10-12 minutes), or microwave if you're short on time.
Serving: 1 serving, Calories: 308kcal, Carbohydrates: 36g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 119mg, Potassium: 215mg, Fiber: 5g, Sugar: 20g, Vitamin A: 41IU, Vitamin C: 7mg, Calcium: 69mg, Iron: 1mg
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