Vegan Blueberry Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm fruit dessert with blueberries baked under a crispy oat and almond topping sweetened with coconut sugar. Naturally vegan and gluten-free, it's comforting and not overly sweet.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 7-8 cups blueberries, fresh or frozen
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup Bob’s Red Mill Old Fashioned Rolled Oats
- 1/2 cup Bob’s Red Mill Super-Fine Almond Flour
- 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3/4 cup coconut sugar (or regular sugar!)
- 1/2 cup slivered almonds
- 1/4 teaspoon cinnamon
- 1/2 teaspoons salt
- 1/2 cup vegan butter or coconut oil, room temperature
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 107mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 33mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.