Learn how to make a delicious, vegan, fresh blueberry crisp. This quick and easy recipe will make approx. 8 servings.
for the crisp:
80 g (1/2 cup) of corn flour
50 g (1/2 cup) of rolled oats (old fashioned)
1/4 tsp fine sea salt
35 g (1/3 cup) of blanched almond meal
50 g (1/3 cup) of sliced or roughly chopped blanched almonds
45 ml (3 tbsp) of melted coconut oil
for the berry mixture:
400 g (3 full cups) of fresh blueberries*
5 g (1 tsp) of lemon zest
10 ml (2 tsp) of fresh lemon juice
25-50 g (2-4 tbsp) of white granulated sugar, I’ve used 25 g (2 tbsp)**
9-12 g (3-4 tsp) of corn starch, I’ve used 12 g (4 tsp)
for the crisp:
Add all the dry ingredients in a bowl.
Melt the coconut oil.***
Add the melted coconut oil to the dry ingredients.
Mix thoroughly until well combined.
for the filling:
Combine blueberries, lemon zest, lemon juice, sugar and cornstarch.
Mix until the berries are well coated.
Lightly oil a baking dish or a casserole (diameter x height: 23cm x 3cm or 9″ x 1.2 “).
Add the berries and top them with the crisp mixture.
Bake in preheated oven on 190 °C (375 °F) for 30 minutes, or until the top of the crisp is beautifully browned.
Take the baking dish out of the oven and let the blueberry crisp cool down for about 30-40 minutes before serving.
*If you substitute fresh blueberries with frozen ones, don’t forget to increase the amount of corn starch by 1 tsp.
**The amount of sugar depends on the sweetness of the berries and your personal taste. Feel free to change it according to your preference.
***Coconut oil melting temperature is 24 °C (76 °F). If your room temperature is lower than 24 °C (76 °F) the coconut oil will solidify. To melt it down simply place the oil into a sauce pan, put the pan on the low heat and heat it up until it melts.