Vegan Blueberry Crisp Food
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 10
Steps:
- 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.
VEGAN BLUEBERRY CRISP
This blueberry crisp is simple and delicious! The perfect balance of sweet and tart. The original recipe used mayonnaise but I have substituted Vegenaise®, which is a vegan alternative made from vegetable oils. It is available at some health food stores. You wouldn't guess that there is such an unusual ingredient! Best served with vanilla ice cream, or your favorite vegan alternative!
Provided by Kir
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place blueberries into an 8-inch square baking dish.
- Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries.
- Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 44 g, Fat 7.1 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 52.6 mg, Sugar 27.3 g
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