This Vegan 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 dessert, is summer indulgence without the guilt.
In a food processor, combine the dates, oat flour, lemon zest, and cashews. Pulse until you get a crumbly texture.
Add the oats, salt, 2 tablespoons of water and poppy seeds. Pulse a few more times, to combine. You want a clumpy, coarse Crisp topping. Add more water, one tablespoon at a time, until the mixture holds together. Set Crisp topping aside.
To make the Vegan Blueberry filling:
In a large bowl, combine the blueberries, vanilla, lemon juice, and tapioca starch. Stir well to coat the berries.
To make and bake the Vegan Blueberry Oat Crisp:
Pour the blueberry filling into an 8-inch pie pan. Sprinkle the Gluten-Free Oat Crisp topping evenly to cover. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.