Blueberry Crisp with Almond Oatmeal Topping
This wholesome blueberry crisp with oatmeal and nut topping is easy to make vegan and gluten-free. Lemon and lavender take this blueberry crisp to another beautiful level
Blueberry crisp, blueberry crumble… whatever you want to call it, this is our family’s favorite treat right now. With blueberries just coming into the season, now is the time to treat yourself to this sweet, juicy, crumbly treat. As far as desserts go, this one is quite wholesome.
I usually prefer fruit crisps over pies, so that the fruit can really shine without being weighed down by overly rich and starchy pie crust. This blueberry crisp is made up of heaps of blueberries brightened up with lemon and naturally sweetened. Crumbly oatmeal and nuts make the perfect satisfyingly crunchy topping.
We spent Mother’s Day over the hill in Santa Ynez. After brunching at SY Kitchen we headed to our go-to family spots. First the Farmstead to pet the piglets, goats, baby donkey, and pony. Then just up the highway to Santa Barbara Blueberries, to pick bucketfuls of plump berries. Searching for the biggest, bluest berries is such a fun treasure hunt.
While handfuls of fresh berries are always devoured on our drive home, I am always excited to use these juicy berries in the kitchen.
The firm berries cook down to release vibrant purple juice that thickens up when baked with lemon juice and a little honey.
- 5 1/2 cups fresh or frozen blueberries
- juice of 1/2 lemon
- zest of 1 small lemon, plus more for garnish
- 1/4 cup maple syrup or honey
- 1 cup almond meal
- 1 1/2 tablespoons all purpose or gluten free flour
- 1/4 teaspoon sea salt
- 1/4 cup coconut sugar (or your favorite sugar)
- 2 tablespoons hemp seeds
- 1/3 cup Earth Balance, coconut oil, or butter
- 1 tablespoon honey
- 1 cup old fashioned oats (gf if needed)
- 1/4 cup walnuts
- favorite vanilla or coconut ice cream for serving
- dried or fresh culinary lavender for garnish
- Preheat the oven to 350 degrees F. In a 9x13" baking dish, combine the blueberries, lemon juice and zest, and syrup.
- In a food processor, pulse together the almond meal, flour, salt, sugar, hemp seeds, "butter" or oil, and honey until starting to stick together when pressed. You can add a little more "butter" if the crumble is too dry. Add oats and walnuts and pulse a few more times to combine. I like some whole oats, but you can pulse until the crumble topping is as fine as you would like. Place topping over the berries.
- Bake until bubbly, 45-55 minutes. Check halfway through and cover with foil if the top is getting too brown.
- Serve this blueberry crisp warm with ice cream or whipped coconut cream. Sprinkle with a little lavender and lemon zest for an extra special earthy and fresh flavor.
*Vegan Option: Use maple or coconut syrup instead of honey. Use Earth Balance or coconut oil instead of butter.
*Gluten Free Option: Be sure to use all gf ingredients, such as gluten-free oats and gluten-free flour.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 423Trans Fat: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.