Make the most of fresh blueberries with this simple-to-make vegan dessert. Topped with vegan vanilla ice cream, it’s a delicious end to any meal.
Blueberries are great on their own, but treat yourself to this scrumptious dessert that bakes in under an hour. Scented with almond extract and brown sugar, it fills your kitchen with a heavenly aroma. Plus, there are so many vegan vanilla ice creams that are now easy to find that you can serve a completely vegan dessert to everyone, no matter what their diet.
It’s also a great way to bet your daily dose of berries!
Here’s another delicious dessert to try:
Blueberry Almond Crisp
Prep
Cook
Inactive
Total
Yield 1 9" dessert
Luscious blueberries with a crispy sweet topping for a great summer dessert.
Ingredients
For the blueberry filling:
- 1 lb. organic fresh blueberries (about 5-6 cups)
- 1/3 cup light brown sugar
- 1/2 teaspoon fine salt
- 1 teaspoon cinnamon
- 1/4 teaspoon almond extract
For the filling:
- 2/3 cup vegan butter (in stick form, not a spread)
- 2/3 cup light brown sugar
- 2/3 cup white flour
- 1/2 cup unsalted sliced or finely chopped almonds
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 9” diameter pie dish or an 8 x 10 pan with sides at least 1 1/2” high.
Instructions
Preheat your oven to 365 F.
Wash and rinse the blueberries well; add the light brown sugar, salt, cinnamon, and almond extract. Mix well.
In a large mixing bowl, combine the crisp topping ingredients except the vegan butter. Then add the vegan butter in small pieces, tossing it to coat it completely with the mixture. Lightly crumble any larger pieces with your fingers.
Pour the blueberries into the baking dish and spread them evenly. Spoon the crisp topping over the blueberries, spreading it with a spatula until the berries are covered. Place the dish on a large baking sheet to catch any fruit that may bubble over the edges of the dish. Bake the crisp for 50 minutes Let it cool completely before serving to help it set up. Re-heat it slightly before serving on its own or with vegan vanilla ice cream or frozen topping.
Notes
You can use frozen blueberries, but the frozen blueberries tend to be mushy when baked. Fresh berries retain their shape nicely in this recipe. The almonds can be raw or roasted, but must be unsalted.
Other fruits that work well in this recipe are apples, peaches, and cherries. If you don’t like or have almonds, substitute rolled oats for the almonds and vanilla extract for the almond extract.
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