Vegan Blueberry Crisp

vegan blueberry crisp on plate
Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
2 hrs 30 mins

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.



  • 1 ½ cups old-fashioned rolled oats, divided

  • ½ cup toasted almonds

  • ½ cup sugar

  • ¼ teaspoon kosher salt

  • ½ cup extra-virgin coconut oil, room temperature


  • ¾ cup sugar

  • ¼ cup cornstarch

  • ½ teaspoon kosher salt

  • 2 pounds blueberries (6 cups)

  • 1 tablespoon fresh lemon juice


  1. 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.

  2. 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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