Vegan Blueberry Crisp
Topping: Preheat oven to 375 °F (190 °C) 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 …
- Cook2 h 10 min
- Total2 h 10 min
- Serves2
- LevelEasy
Ingredients
- 1 1/2 cups Topping:
- 1/2 cup old-fashioned rolled oats, divided
- 1/2 cup toasted almonds
- 1/4 tsp. sugar
- 1/2 cup kosher salt
- 3/4 cup extra-virgin coconut oil, room temperature
- 1/4 cup Filling:
- 2 pounds corn-starch
- blueberries (6 cups)
- fresh lemon juice
Method
- Topping: Preheat oven to 375 °F (190 °C) 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, corn-starch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch (20 cm) square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until centre is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.
- Notes: Toast almonds in a 350 °F (175 °C) oven until fragrant and slightly darkened, about 12 minutes.
