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Vegan Blueberry Oatmeal Crisp

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Blueberry Oatmeal Crisp

Blueberry Oatmeal Crisp

My family's favorite dessert, hands down, has to be my blueberry oatmeal crisp. On a recent month-long trip to visit friends and relatives in Florida, I was asked to make this numerous times. The first night I made a double batch, and I didn't get any because it was all gone by the time I finished my dinner! Everyone asked me to please make it again the next night. So, I made a triple batch the next evening and got some myself this time. I then made it again for a 4th of July cookout with 120+ people, and it was a huge hit. Give it a try, and let me know what you think!


For the Filling:

  • 6 cups blueberries*
  • 1/4 cup granulated sugar*
  • 3 tablespoons all-purpose flour*
  • 2 tablespoons lemon juice
  • 1 tsp vanilla extract
  • Pinch of kosher salt

For the Topping:

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  • 1 cup packed light brown sugar
  • 1 ½ cup all-purpose flour*
  • 1 ½ cup old-fashioned rolled oats
  • 1 cup pecans or almonds, chopped (optional)
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¾ cup coconut oil, melted


  1. Preheat the oven to 375 degrees F, and spray a 2-quart baking dish with no-stick.
  2. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice, vanilla, and salt in a medium bowl. Transfer to the prepared baking dish.
  3. Make the topping: Combine the brown sugar, flour, oats, nuts, cinnamon, and salt in a separate bowl. Mix the coconut oil into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  4. Bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Brown under a broiler for 2–3 mins if desired. Let cool slightly before serving.

* Chef's notes:

  • I have used frozen and fresh blueberries successfully. Personally, I prefer frozen because the fresh blueberries tend to get a little bit on the mushy side when you are mixing them.
  • I use morena pure cane sugar. I usually pick this up from our local Aldi grocery store. Feel free to use turbinado, coconut, or a different type of sugar if you prefer.
  • I recommend unbleached all-purpose flour.
  • I have to admit it's fabulous served with a dollop of whipped cream or vanilla ice cream.

© 2017 Kaycie Smith

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