Vegan Blueberry Crisp – $.85

So I got these blueberries free from my mom. I know blueberries are a bit more pricey than other fruits so I understand if these are out of your price range. They ARE, however, super good for you, with a beautiful amount of Vitamin C, fiber, and lots of antioxidants. So a few years back when I had to cook vegan desserts for about 50 vegans at a hoola-hooping retreat (I couldn’t make that up if I tried), I made some vegan apple crisp. So because I had blueberries I thought I’d try vegan blueberry crisp! Aren’t fruit crisps usually vegan, you may ask? Well mostly, except I’d use a junk load of butter instead of olive oil. That’s pretty much it… oh, and vanilla ice cream of course.

By the way, these are local North Carolina blueberries I helped pick myself! Support local farms!

Stick your blueberries in a bowl- fresh or frozen, doesn’t matter. Oh, and preheat your oven to about 350*.

Mix in a few tablespoons of honey (depending on the sweetness of the berries), cinnamon, a little nutmeg, and a tiny bit of olive oil. Spread in a small baking dish.

In a food processor, add a handful of flax seeds, and buckwheat. Pulverize till it’s almost powdery. (Yeah, I know the picture doesn’t reflect this but I’m telling you the way I SHOULD have done it). Then add in a nice amount of pecans, walnuts, or your favorite nuts. Blend till it has the texture you’re looking for.

Add the nuts to a bowl, add a nice handful of oatmeal, and add a tablespoon or two of olive oil, a little bit of molasses, a little bit of honey, and more cinnamon. If you prefer, you can add all of the sweetness to the berries themselves then just make the crumb with the nuts and olive oil. Your choice.

Spread the crumb topping on top of the blueberries.

You’ll want to cook this till the top is golden brown and the blueberries are bubbling on the outsides. I don’t remember how long this took- 30 minutes maybe? Just keep an eye on it… I’m not my blueberry’s keeper.

Let it sit a minute and serve. If you really want to be naughty, add a little bit of vanilla ice cream. I kinda wish I had one spoonful for my serving! Anyway, this is really simple, really healthy, and super tasty! Enjoy!

Blueberries – Mine were free, but a package of this size is about $2.99

Honey & Molasses – $.15

Oats – $.05

Flax & Buckwheat – Mine were free but this amount would be maybe ~$.20

4 Servings – ~$3.39

1 Serving – ~$.85

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She’s also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She’s the creator of Broke & Healthy.

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Categories: Blueberries, Dessert, Recipes, Recipes by Ingredient, Top Carousel, Vegan, Vegetarian

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  32. […] Vegan Blueberry Crisp – $.85 […]

  33. Ande, I just put this into the oven for some friends who don't eat wheat or dairy. I tasted the nut mixture before mixing up the topping and thought I'd used too much buckwheat (kasha)… so I went heavy on the molasses and the result was so good! I love the nut flavor.

    I did have a little wrinkle with the frozen blueberries – they make the honey harden up when you drizzle it on with the spices, so I couldn't mix it in until I stuck the bowl in the preheating oven for a few minutes. 🙂

    Can't wait to eat it!

  34. I have some large bags of blueberries we picked last year… I don't think we can use them all in pancakes and smoothies, so I'd better try this next weekend! We love blueberry desserts and this one is probably actually healthy 🙂