Medium | Servings: 8 | Ready In: 50 minutes
This Blueberry Crisp recipe sings of summer, with both fresh and dried blueberries. A crumbly gluten-free oat topping adds crunchy texture for the naturally-sweet blueberry filling. Free of refined sugars and syrups, this healthy vegan dessert, is summer indulgence without the guilt.
- 1 lemon, zest and juice
- 1 tablespoon tapioca starch
- 4 cups blueberries (fresh or frozen, thawed)
- 1 teaspoon vanilla extract
- 1/4 cup dried dates (about 1/5 oz), chopped
- 1/4 cup oat flour
- 1 tablespoon poppy seeds
- 2 tablespoon slivered almonds
- 2 tablespoon dried blueberries
- 2 tablespoon cashew butter
- 2 tablespoon rolled oats
- 1/2 teaspoon salt
- 2-4 tablespoon water, as needed
How It’s Done:
Preheat your oven to 375 F.
To make the Blueberry filling: Gather two bowls, one small and one a bit larger. First, zest the lemon and place in the smaller bowl to reserve for the Crisp Topping. In the larger bowl, combine the blueberries, tapioca starch, and vanilla. Juice the lemon into the bowl with the blueberries (it should be about 2 tablespoon lemon juice, if you don’t have fresh). Stir well to coat the berries. Set aside for about 5-10 minutes, to let the berries soften. Meanwhile, make your Oat Crisp topping.
To make the Oat Crisp topping: Chop your dates. You can use a food processor, a food chopper, your knife, or use pre-chopped dates. Place the chopped dates in the small bowl with the lemon zest. Add the oat flour, poppy seeds, sliced almonds, cashew butter, rolled oats, dried blueberries, and salt. Add 2 tablespoons of water to the mixture. You might end up using more, but this will get you started.
Use your hands to combine the crisp mixture. You want the mixture to hold enough just to make small pea-size clumps. If it’s too dry, add water, just a tablespoon at a time, to reach this consistency.
To make and bake the Crisp: Pour the blueberry filling into an 8-inch pie pan (9-inch will also work). Use your fingers to clump the crisp mixture on top. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.
Let cool about 10 minutes before serving.
Chef’s Katie’s Tips:
Make Extra Topping: Make extra of the Crisp topping and freeze it. With frozen blueberries, you’ll be ready to make this dessert in no-time, any season of the year.
Tons of Variations: You can use this topping over fruit like peaches, plums, blackberries, apples, and strawberries. Crisps are a great way to use up extra fruit. Just remember the size of the blueberry and cut all of your fruit into bite-size pieces
Serving size: 1/8 of a recipe (3.8 ounces)
Calories From Fat (25%) 32.29
% Daily Value
- Total Fat 3.86g 6%
- Saturated Fat 0.6g 3%
- Cholesterol 0mg 0%
- Sodium 147.91mg 6%
- Potassium 183.76mg 5%
- Total Carbohydrates 23.51g 8%
- Fiber 4.03g 16%
- Sugar 11.71g
- Protein 2.88g 6%
- Calcium 15.7mg 2%
- Iron 30.56mg 170%
- Vitamin A 44.58IU <1%
- Vitamin C 10.4mg 17%