Vegan Blueberry Crisp
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.
Ingredients
- 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
Directions
- 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.
- 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.
