Vegan Blueberry Crumble Recipes

VEGAN BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place blueberries into an 8-inch square baking dish.
• Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries.
• Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.

VEGAN BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 175 degrees Celsius / 350 degrees Fahrenheit.
• In an 8" x 8" pan, mix the blueberries, vanilla and agave nectar. (You can substitute 3 - 4 tablespoons of raw sugar for the agave nectar).
• Whisk the tapioca flour into the soymilk until dissolved and pour over blueberries.
• In a small bowl, combine the oats, flour, cinnamon and salt. Mix in the oil and the golden syrup. (If you don't have safflower oil, canola will do. You can substitute brown sugar for the golden syrup).
• Spread the crumble topping over the blueberries and top with dots of the margarine on top.
• Bake uncovered for 40 minutes or until golden brown on top.

VEGAN BLUEBERRY CRISP

Steps:

• Topping: Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form.
• Filling: In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving.