This vegan, gluten-free blueberry crisp recipe is the perfect summer dessert! It’s bursting with juicy blueberries and topped with the best oatmeal crumble topping.
6 cups (about 2 lbs) blueberries
2 tablespoons maple syrup
1 lemon, juiced (about 2 tablespoons)
2 tablespoons arrowroot flour*
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of salt
3/4 cup rolled oats
1/2 cup gluten-free 1:1 flour blend or oat flour
1/3 cup packed coconut or brown sugar
1/3 cup vegan butter or coconut oil
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
Preheat your oven to 350F. Lightly grease a 9×9-inch or similar 2 quart baking dish with vegan butter or coconut oil.
Toss the blueberries in a bowl with the maple syrup, lemon juice, vanilla, arrowroot, cinnamon and salt. Place the mixture into the baking dish.
To make the crumble, add the rolled oats, flour, sugar, vegan butter/coconut oil, cinnamon and salt to a bowl. Use a fork or your hands to incorporate the butter/coconut oil into the dry ingredients until a crumble forms. Crumble the topping evenly over apple cranberry filling.
Bake for 45-50 minutes or until the filling is bubbling and the top starts to brown. Remove from the oven and let cool for at least 10 minutes before serving.
Arrowroot – equal amounts of tapioca starch or cornstarch will work int he recipe. If you don’t have these gluten-free flour will work. I’d use 1/4 cup flour as you often need double the amount to get the same thickness ratio.