Can I make this blueberry crisp gluten-free?

Yes, simply ensure you use certified gluten-free rolled oats for the crust to make this crisp suitable for a gluten-free diet, as specified in the recipe.

Why is tapioca starch used in the blueberry filling?

Tapioca starch helps to thicken the blueberry filling, preventing it from becoming too watery and ensuring a perfectly set, juicy consistency when baked.

Why do I need to cover the crisp with foil during baking?

Covering the crisp with foil for the last 20 minutes of baking prevents the pecan and oat crumb crust from burning while allowing the blueberries to finish cooking through.

How should I store leftover Blueberry Crisp?

Allow the crisp to cool completely to set, then store it covered in the refrigerator for 3-4 days. It can be enjoyed warm or cold.

What's the best way to serve this Vegan Blueberry Crisp?

This crisp is delicious served either hot or cold. For an extra treat, pair it with a scoop of vegan ice cream or a dollop of dairy-free yogurt.

7 years ago

Blueberry Crisp
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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Warm vegan blueberry crisp, golden-brown pecan oat crumble on top, served in a round tart tin with a scoop of dairy-free vanilla ice cream melting slightly.

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Looking for a fresh and easy summer dessert? Then look no further, this blueberry crisp is light, gluten free, easy to prepare and contains just 7 ingredients! Bursting with fresh blueberries and encased in a nutty and buttery pecan oat crust, it's a magical combination of flavours. Serve with dairy... Read More

Ingredients You Need for Blueberry Crisp [Vegan]

3 cups fresh blueberries
3 tablespoons coconut sugar
2 tablespoons tapioca starch
2 cups rolled oats (if gluten free use gluten free oats)
1 1/2 cups pecans
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 cup vegan marg or solid coconut oil

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How to Prepare Blueberry Crisp [Vegan]

Grease a 9 inch tart tin with vegan margarine or coconut oil. Preheat oven to 180•c.
Prepare filling by mixing blueberries, coconut sugar and tapioca starch in a bowl. Set aside.
To make the crust, add oats, 1 cup of pecans and coconut sugar to a food processor and pulse until it forms a fine crumb.
Transfer to a bowl and mix through baking powder. Add in vegan margarine or solid coconut oil and rub through with fingers to form the crumb. Hold back 1/2 cup of the crumb for the topping. Press remainder into tart tin, building the sides up first then pressing into the base.
Transfer blueberries to the crust, making sure not to add any of the liquid at the bottom of the bowl.
Roughly chop the remaining 1/2 cup of pecans. Add to the leftover crumb and sprinkle over the crisp. Bake in the oven for 25 minutes, then cover with foil for the last 20 minutes to prevent the crust from burning.
Allow to cool to set, then eat hot or cold with ice cream or dairy free yoghurt.