This is a great summer dessert when it’s easy to find fresh blueberries! As long as you use plant-based butter, it is naturally vegan, although you would need to substitute plant-based ice cream if you want to ensure it stays lactose-intolerant and vegan friendly to the end.
There is only 1 cup of flour, used only in the topping, so you can also easily substitute a 1 for 1 gluten free flour alternative without compromising any flavor, texture or having to make any other adjustments if you need to accommodate a gluten-free guest.
Looking for a different fruit-based dessert? Try these:
- Fruit Parfaits with Vanilla Lime Cream
- Macedonia – Fruit Salad
- Pears in Honey Caramel with Pine Nuts and Artisanal Cheese
Blueberry Crumble
Great summer treat that is naturally vegan, just make sure any toppings are vegan too, if that's a consideration for your guests. And you can substitute other fresh fruits you have in season. Peaches, strawberries, or raspberries would work equally well.
Ingredients
Filling
- 6 c blueberries fresh
- â…“ c organic sugar
- 2 Tbsp cornstarch
- ¼ t cinnamon
- 2 Tbsp lemon juice or juice of one lemon
- zest of one lemon
Topping
- 1 c flour
- ½ c brown sugar light or dark
- 1½ c rolled oats
- 1 tsp cinnamon, ground
- 10 Tbsp plant-based butter, melted or dairy butter
Serving Options
- vanilla ice cream
- whipping cream
Instructions
- Preheat oven to 375°. Lightly grease an 8 or 9 inch baking pan, casserole dish or deep dish pie plate. If preferred, use ramekins.
- In a bowl, stir together the flour, oats, sugar, and cinnamon. Pour melted butter over the mixture and stir to combine.
- In a small bowl, whisk together ½ c sugar, cornstarch, cinnamon, and lemon zest until combined. Add the blueberries and stir to combine. Drizzle the lemon juice over the blueberry mixture and gently stir to coat.
- Pour the blueberry mixture into the prepared pan(s). Sprinkle the crumble topping over the blueberries leaving some large chunks.
- Bake 40-45 minutes or until the berries are bubbling and topping is golden brown. Tent with foil while baking if it is browning too quickly. Allow crisp to cool for 15 minutes. Serve warm topped with vanilla ice cream, whipped cream, or plain.
Notes
To keep this recipe vegan and/or lactose-free, be sure to use plant-based butter. You can also use plant-based ice cream, or just put the toppings on the side and let your guests choose.
This can easily be made gluten-free by substituting a one-for-one gluten-free flour.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 79mgPotassium: 123mgFiber: 3gSugar: 22gVitamin A: 332IUVitamin C: 8mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!