Vegan Blueberry Crisps.

One of the easiest fanciest desserts to make

I have really been trying to eat healthier, and these Vegan Blueberry Crisps count, right?

Honestly, these took a max of 10 minutes to prep and about 30 minutes to bake. Add some vegan vanilla coconut ice cream, and you’re summer barbecue just kicked up ten notches 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Vegan Blueberry Crisps.

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light, packed brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons soy butter or any vegan butter, softened
  • 2 cups fresh blueberries
  • 1 teaspoon lemon juice
  1. Preheat oven to 350 degrees F. Grease ramekins with soy butter or any other vegan butter.
  2. Whisk together oats, flour, sugar, cinnamon, salt, and butter until crumbly.
  3. Mix blueberries with lemon juice. Add about 1/2 cup of blueberry mixture to each greased ramekin. Top each with 2-3 tablespoons of oat mixture. Bake for 30-35 minutes or until tops are golden brown and blueberries are bubbly. Serve warm with vanilla coconut ice cream. Enjoy!

 

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