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Toasted almonds add an extra crunch to the oat topping in this easy vegan dessert. Chock-full of fresh blueberries, it's ideal for summer entertaining.

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Credit: Bryan Gardner

Recipe Summary

prep:
15 mins
total:
2 hrs 30 mins
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Ingredients

Topping
Filling

Directions

Instructions Checklist
  • Topping: Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form.

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  • Filling: In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.

Cook's Notes

Toast almonds in a 350-degree oven until fragrant and slightly darkened, about 12 minutes.

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