Apple and Blueberry Crisp

A quick and easy deliciously satisfying fruit dessert.



For the filling:

5 apples (I used Gala) peeled, cored and cut into large chunks

1 cup frozen blueberries

1/2  cup coarse sugar (cane, demerara, turbinado)

1 /2 teaspoons ground cinnamon

Zest and juice of a lemon

Zest and juice of an orange

1 heaped tablespoon cornstarch

For the topping:

1 cup oats

1 cup flour

1 teaspoon cinnamon

3/4 cup coarse sugar (cane, demerara, turbinado)

1/4 teaspoon salt

4 oz vegan butter, cut into chunks


Pre heat the oven to 350F

Prepare the apples and place in a large bowl, add the frozen berries, sugar, cinnamon, lemon and orange zest and juice and cornstarch. Toss gently together and set aside while making the topping.

To make the topping place the oats, flour, sugar, cinnamon and salt in a large bowl. Mix to combine. Add the chunks of butter to the bowl and gently “rub in”. Essentially you rub the butter into the flour mixture using your fingertips until you achieve a consistency of very coarse breadcrumbs.

Pour the fruit into a large shallow baking dish (about 12 x 8 inches) or smaller individual dishes if you prefer.

Sprinkle over the topping, don’t press down. Make sure all the fruit is covered.

Transfer the dish (or dishes if using multiple) to a baking sheet lined with parchment paper.

Place in the middle rack of the pre heated oven and bake for approximately 45-55 minutes for a large crisp and about 25-30 for individual depending of the size of the dishes.

The crisp is done when the topping is golden and the fruit filling is bubbling up and around the outside of the dish.

Remove from the oven, allow to sit for 10 minutes and then serve with vegan ice cream if desired.