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Two plates full of blueberry crumble with ice cream on top. There are two spoons between them.
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Vegan Blueberry Crisp

This blueberry crumble is a beautiful dessert that's also easy to make. Top each serving with vegan vanilla ice cream!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 3 hours
Total Time 4 hours 10 minutes
Servings 9
Calories 364kcal
Author Marly McMillen

Equipment

Ingredients

Crumble Topping

  • 1 cup all-purpose flour
  • ½ cup  light or dark brown sugar
  • 1 ½ cups rolled oats
  • 1 teaspoon  ground cinnamon
  • 10 tablespoons vegan butter melted

Blueberry Filling

  • ½ cup  granulated sugar
  • ⅓ cup  all-purpose flour
  • 1 tablespoon  cornstarch
  • 2 teaspoons  lemon zest
  • 1 tablespoon chia seeds
  • 5 ½ cups frozen blueberries
  • 1 tablespoon  lemon juice
Cups - Metric

Instructions

  • Preheat oven to 350°F/175°C.

For the Crumble

  • In a bowl, stir together the flour, oats, sugar, and cinnamon. Pour melted butter over the to and stir to combine.

For the Blueberry Filling

  • In a small bowl, combine the sugar, flour, cornstarch, lemon zest, and chia seeds. Add blueberries to a large bowl. Pour flour mixture over the top. Stir to combine.
    Two hands hold a bowl of flour mixture, pouring it in with a bowl of frozen blueberries.
  • Sprinkle with lemon juice. Toss gently to combine.
    A bowl of blueberries has been coated with a flour mixture.
  • Spoon the blueberry filling mixture into a 9x9-inch baking dish or casserole dish. Top with crumble topping.
    A hand holds crumble mixture and is spreading it across blueberries in a casserole dish.
  • Place on a baking sheet and bake for 50 minutes until the sides are bubbly and the crumble is golden brown.
  • When done, remove it from the oven. Set it aside and allow it to cool for 3 hours at room temperature. This allows the filling to thicken properly.
    Hands hold a towel around a freshly baked batch of blueberry crumble.
  • If there any leftovers, cover and store them in the fridge for up to 5 days.

Notes

Make this into a Gluten-Free Crumble by using a 1:1 gluten free baking flour like Bob's Red Mill Baking Mix.

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 132mg | Fiber: 4g | Sugar: 30g | Vitamin A: 616IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg