Not to brag, but my husband said this was the best blueberry crisp he’s ever tasted and as much as I love him he’s not shy about “constructive criticism.” So this is good, totally great in fact. One of the reasons I LOVE blueberry crisps is that you can whip them up in 5 ok maybe 10 minutes and they look like a REAL dessert that takes skills to make, but it actually takes no skill at all. Pile a dollop of ice cream on top (non diary is really, really, really great these days) and everyone will love you, at least in my house – it doesn’t take much – thankfully.
A note about the blueberries, I used a 15 oz package of Wyman’s Wild FROZRN blueberries from Maine. They’re absolutely the best. Here’s the thing about blueberries, they’re packed with antioxidants and SO good for you, but they vary in their health giving benefits. Try this little experiment, slice a store bought blueberry in half and look at the color, then slice a WILD blueberry in half and look at the color, I promise the wild blueberry will be a deeper more majestic blue and therein lies the truth – wild blueberries have WAY more antioxidants than regular old store bought. When the lovely wild Maine berries are picked they’re flash frozen locking all that goodness in and I must say you can taste the difference. SO go for frozen WILD blueberries (they’re also fantastic in smoothies click HERE for a recipe.)
A note about the topping to fruit ratio, I generally go for 3/4 fruit bottom and 1/4 topping. There’s nothing worse that a crisp that’s all topping with a tiny bit of fruit.
I like to bake these desserts in different sized bowls, you can go for small individual (4 – 6 oz ramekins) or one large (an 11 inch pie dish). Just remember if you go for small they take less time to cook (details below). Please remember to line a baking sheet with parchment paper so when the glorious juices bubble up and over they won’t burn and cause a smoky oven.Print
For the topping:
1 cup all purpose flour
1/2 cup coconut sugar
1 1/2 cups old fashioned oats
1/4 teaspoon cinnamon
Pinch of salt
6 oz vegan butter, diced
For the filling:
15 oz pack frozen wild blueberries
1/4 cup coconut sugar
1 tablespoon cornstarch
Zest and juice of a lemon (at least 2 tablespoons lemon juice)
1 1/2 teaspoon vanilla extract
Heat the oven to 350 F. Line a baking tray with parchment paper.
In a medium bowl combine the filling ingredients, stir well to combine and set aside.
To make the topping place the flour, sugar, oats, cinnamon and salt into a large bowl, add the diced butter and rub the butter through your fingertips into the the flour mixture until it resembles very large breadcrumbs.
Pour the blueberry mixture into an 11 inch pie plate, or individual 4 or 6oz ramekins and distribute the topping evenly over the top.
Place on a baking sheet lined with parchment paper. Place the baking tray in the middle of the preheated oven. Bake for approximately 25-30 minutes for ramekins OR 40-50 minutes for 11 inch pie dish OR until the crumble topping is golden brown and the juices are bubbling up the side of the ramekins or pie dish.
Remove from the oven, allow to cool for 10 minutes or so and serve.
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