Blueberry Macadamia Crumble / Crisp

Vegan MoFo #17 – Fruit crisps are some of my favorite desserts. They’re always so fresh and comforting, from apple, rhubarb, mango, peach, raspberry – or combinations thereof. This particular recipe was handed-down to me by my mom, and I’ve modified it by using wholewheat flour and raw sugar. I also decided to use macacamia nuts with the blueberries. There’s just something about blueberries, lemon, and vanilla that smells and tastes so divine. It’s the perfect combination of sweet and tart. I would wear it as a perfume if I could!

Vegan Blueberry Macadamia Crumble / Crisp

While the recipe below calls for blueberries, you can use any fruit that you have on hand and change the nuts to almonds (or omit them entirely). The recipe is pretty much the same no matter what fruit you use, except you would leave out the lemon zest for most fruits and modify accordingly otherwise. For example, for apple crisp, the filling is 6 peeled/sliced apples with 1/3 C raw sugar and 1 tbsp lemon juice, and you would add 1/2 tsp of cinnamon and 1/4 tsp of nutmeg to the topping. I’m sure I’ll have a separate apple crisp post in the future, but I in the meantime, I’m trying to convey how versatile this recipe is.

Vegan Blueberry Macadamia Crumble / Crisp

Also, being an ex-pat at the moment, I don’t have a well-stocked kitchen and therefore don’t own a 9×9 dish. So I half the recipe and it fills 1 tiny ramekin and 1 small ramekin quite nicely. Divided equally, they provide 2 generous portions.

Vegan Blueberry Macadamia Crumble / Crisp Vegan Blueberry Macadamia Crumble / Crisp

Finally, I haven’t tried using coconut oil to replace the margarine, but I plan on doing so next time I make this… Stay tuned! Update: May 5th 2011 – I successfully made an Apple Plumb Crumble / Crisp with coconut oil and it was delicious! The trick is to use the coconut oil in its hardened state, not when it’s liquified. Refrigerate the coconut oil until it firms-up to the consistency of margarine/shortening, about 5 minutes.

Vegan Blueberry Macadamia Crumble / Crisp

Vegan Blueberry Macadamia Crumble / Crisp
Prep time
Cook time
Total time
A sweet and zesty blueberry filling is topped with a crunchy vegan macadamia crumble / crisp.
Recipe type: Dessert, Crumble, Crisp
Serves: 6-8
Blueberry Filling
  • 2 cups fresh blueberries (or 300g/10 oz frozen blueberries)
  • ¼ cup raw sugar
  • 2 tsp. lemon zest
  • 2 tsp. water
Topping Ingredients
  • ⅔ cup wholewheat (wholemeal) flour
  • ⅔ cup oats
  • ½ cup raw sugar
  • ¼ tsp salt
  • ½ cup coconut oil (or vegan margarine)
  • ¼ cup macadamia nuts (or almonds) roughly chopped
  1. If using coconut oil and it is liquified, refrigerate it for about 5 minutes until it is the consistency of margarine / shortening.
  2. Mix all ingredients for the filling and distribute evenly in a 9×9 inch (1.5L) dish or amongst small ramekins.
  3. Preheat oven to 375F/190C.
  4. Mix flour, oats, sugar and salt in a mixing bowl. Using a pastry cutter or fork, add coconut oil or margarine and mix well.
  5. Spread crumb mixture over fruit filling and bake for about 30 minutes, but watch it to make sure the top doesn’t burn.

Vegan Blueberry Macadamia Crumble / Crisp

Vegan Month of Food


  1. Hannah says:

    Bookmarked! Oh heavens, this looks delicious. My mum would often throw berries into her apple crumbles but I’ve never had a straight-up berry version! Next time I see berries for a non-makes-my-head-hurt price, I’m all over this :)

    • vegangela says:

      My mom too! She mixed peach with raspberries once, delish! Like I wrote above, it’s very versatile. I love the macadamia nuts though – makes this comfort-dessert a bit more luxurious! THANKS for your comment X

  2. I grew up spending summers in Hawaii, and overdid it on macadamias… I cannot eat them anymore!

    I love the rest of this, though – do you think it’d be good with cashews?

    • vegangela says:

      Ah, see, I’m the opposite… coming from Canada, they were always so expensive and hard to come by. I’ve got a year left in Australia and plan to eat them to the point of sickness too! Hah!

      Yes, cashews would be great. What are they not good with?! ;)

  3. Beautiful! This dish looks positively delicious!

    • vegangela says:

      Thanks!! :)

  4. brian says:

    wow,… this looks amazing. i’m not a big dessert eater actually, but fruit crisps or cobblers are my most favorite, and this looks excellent. i don’t have much familiar with the macadamia nuts, but it is worth a try. soooo many recipes… :)

    • vegangela says:

      Hi Brian, thanks for your comment! Macadamias compliment the blueberries very well, but you can also use almonds, or leave the nuts out altogether. Please let me know if you do try the recipe. It’s easy to make! :)

  5. Lutrinaë says:

    OMG I love crumbles that much!! I tried with pears and almonds or with mangoes but never with blueberries! It has to be delicious!

    I think I shouldn’t visit your blog to often, to many delicious stuff on it :D

    • vegangela says:

      Hehe, well thank you, I think? ;)

  6. daina says:

    I am going to try this receipe next weekend.

    What I love is that you use lots of little bowls to bake it in. I’ve always used one big bowl to make a crumble that served it onto other bowls with ice cream. It always looks like slop (although it tastes ok). I think this will be a much better success with little bowls (leaving enough space on top to serve the cream or icecream onto).

    Simple things always make the biggest difference!

    thanks Ange! Hope your trip home is going well.

    Lots of love from the southern hemesphere xx

    • vegangela says:

      Hi Daina – I used the smaller containers because I don’t have an 8×8 dish, but you’re right, these make for a better presentation so I’ll probably always go this route. Little ramekins are perfect! Let me know how it works out for you! My trip is going well – I’ve been busy with family and errands, but the weather has been gorgeous, so it’s been a great time. Let’s catch up when I’m back!! :)

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