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I Can’t Believe It’s Not Butter-y Blueberry Crisp

Cooking Method
Servings 14

This recipe tastes so buttery, and luscious you will never believe it's vegan and gluten free! Throw in some fresh delicious blueberries and you have an amazing dessert! Or breakfast? No judgement! 

    For The Blueberries
  • 8 cups blueberries (fresh or frozen)
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • For The Crumble
  • 1 cup old fashioned rolled oats
  • 1/2 cup almond flour (finely ground)
  • 1/2 cup gluten free flour
  • 3/4 cups coconut sugar
  • 1/2 cup slivered almonds
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter or coconut oil (room temperature)
  1. Preheat the oven to 350°F and spray a 9 x 13 pan with cooking spray. Place the blueberries, maple syrup, lemon juice, and corn starch in the prepared pan and use a large spoon to stir everything together right in the pan. Yay for less dishes later! Make sure the blueberries are evenly coated and well mixed.  Set aside.

  2. In a large mixing bowl combine the rolled oats, almond flour, gluten free flour, coconut sugar, almonds, and salt. Stir everything together. Add the vegan butter or coconut oil to the dry ingredients and mix well until the mixture forms clumps and everything is incorporated.

  3. Generously sprinkle the blueberries with the crumble topping. Bake for 45 minutes or until the blueberries began to bubble up and the topping has turned golden brown.

  4. Allow to cool before eating. Serve with nondairy ice cream for an added treat!


Original recipe by Sofi at Broma Bakery.