Vegan Blueberry Crisp

Vegan Blueberry Crisp

Gallery Vegan Blueberry Crisp Credit: Bryan Gardner Recipe Summary prep: 15 mins total: 2 hrs 30 mins Advertisement Ingredients Topping 1 1/2 cups old-fashioned rolled oats, divided 1/2 cup toasted almonds 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 cup extra-virgin coconut oil, room temperature Filling 3/4 cup sugar 1/4 cup cornstarch 1/2 teaspoon kosher…

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Gallery

Vegan Blueberry Crisp

Credit:
Bryan Gardner

Recipe Summary

prep:

15 mins

total:

2 hrs 30 mins

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Ingredients

Topping
Filling

Directions

Instructions Checklist
  • Topping: Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form.

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  • Filling: In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.

Cook’s Notes

Toast almonds in a 350-degree oven until fragrant and slightly darkened, about 12 minutes.

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Article Categories:
Vegan Recipes