This easy blueberry crisp recipe uses vegan ingredients, but you can substitute real dairy if you prefer.
To make this recipe, you only need fresh blueberries (or a mix of berries), coconut oil, pecans, maple syrup (or brown sugar), old-fashioned oats, and shredded coconut. Vanilla ice cream or whipped cream adds a nice garnish for serving, too.
We’ve included steps for you, too!
Tips for making blueberry crisp
- I tossed the blueberries with just a little cornstarch to help thicken the sauce the blueberries and maple syrup create, but this is optional.
- Olive oil can be used instead of coconut oil
- The pecans or the coconut can be left out, but it’s probably not best to leave out both.
- If you dislike long shreds of coconut, feel free to pulse just the shredded coconut in a food processor until roughly chopped.
- Walnuts can be used in place of pecans.
- A mix of berries, such as blueberries with blackberries and raspberries, can be used. Blueberries are usually pretty sweet themselves and other berries may be more sour, so additional maple syrup could be needed to offset the sourness.
- This crisp is good with ice cream or whipped cream.
- A little cinnamon, cardamom (my favorite), or a pinch of nutmeg can be added to the crisp topping.
- The blueberry crisp is most delicious when fresh, but it can be stored in the refrigerator for a few days. The “crisp” part does become very soft.
Steps to make blueberry crisp
Step 1: Gather ingredients and tools before getting started.
Step 2: Wash and dry your berries. Separate and discard any that seem moldy or soft.
Step 3: In your baking dish, add maple syrup with the cornstarch and blueberries.
Step 4: Add the nuts, oats and coconut to a medium bowl.
Step 5: Stir to combine. Looking good enough to eat right now!
Step 6: Mix thoroughly then spoon the topping over the baking dish of blueberries.
Step 7: Ready to go in the preheated 350F oven.
Finished: Beautiful, golden brown, and crisp topping. Time to dig in!
Easy Vegan Blueberry Crisp
This easy and delicious blueberry crisp recipe uses all vegan ingredients, but you can make swaps to use real dairy as desired.
Ingredients
Berry Bottom:
- 4 cups blueberries, washed and dried
- 1 teaspoon cornstarch
- ¼ cup real maple syrup
Crisp Topping:
- 1 cup old-fashioned oats
- ½ cup pecans, chopped
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ cup real maple syrup OR brown sugar
- ¼ cup coconut oil, melted (or melted butter)
Optional Garnish:
- Vanilla ice cream - Try bettergoods, Breyers Non-Dairy, or Craig’s.
- Country Crock makes a plant-based heavy cream that whips up very well.
Instructions
- Preheat the oven to 350F.
- Toss the blueberries with the cornstarch, then pour the coated berries into a 2-quart glass or ceramic baking dish.
- Pour ¼ cup real maple syrup over the blueberries in the baking dish. Set aside.
- In a medium mixing bowl, combine the ingredients for the crisp topping. Note: If you love the flavor of coconut but find the long shreds annoying, pulse the shredded coconut in a food processor before adding to the Crisp Topping mixture.
- Sprinkle all of the topping mixture evenly over the blueberries.
- Bake at 350F for 30-40 minutes, until the topping is golden brown and the blueberries are juicy and bubbling around the edges of the dish.
- Cool slightly before serving. Top with a scoop of vanilla ice cream or whipped cream, as desired.