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–+ servings
Simple berry crisp recipe with fresh blueberries and maple syrup

Easy Vegan Blueberry Crisp

Andi Reis
This easy and delicious blueberry crisp recipe uses all vegan ingredients, but you can make swaps to use real dairy as desired.
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Course Dessert
Cuisine Vegan
Servings 6

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.
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