Blueberry Macadamia Crumble / Crisp

There’s just something about blueberries, lemon, and vanilla that tastes and smells so divine. It’s the perfect combination of sweet and tart. I’d wear this blueberry macadamia crumble as perfume if I could!

Fruit crisps are some of my favorite desserts. They’re just as delicious and comforting as fruit pies, without all the effort of making and rolling out pie crust. Same taste, less effort. That’s what I’m all about.

Blueberries, macadamia nuts, and lemon zest

This blueberry crumble 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 macadamia nuts instead of the almonds she uses. 

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 modify the other filling ingredients accordingly, like leaving out the lemon zest for most fruits.

For example, for apple crisp / crumble, the filling is:

  • 6 peeled/sliced apples
  • 1/3 cup raw sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon + 1/4 tsp of nutmeg (or 1 tsp pumpkin pie spice mix)
Blueberries, macadamia nuts, and lemon zest

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 halve the recipe and it fills 1 tiny ramekin and 1 small ramekin quite nicely. Divided equally, they provide 2 generous portions.

Blueberries, macadamia nuts, and lemon zest
Blueberries, macadamia nuts, and lemon zest

Updates — Blueberry Macadamia Crumble / Crisp Recipe

May 5th 2011 — I successfully made an Apple Plum 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 (or warm up) the coconut oil until it’s the consistency of margarine/shortening, about 5 minutes.

Vegan Blueberry Macadamia Crumble / Crisp

More fruity desserts

Print

Vegan Blueberry Crumble / Crisp with Macadamia Topping

This vegan blueberry crumble / crisp features a zesty blueberry filling topped with a crunchy macadamia topping. It can be made gluten-free with gluten-free flour and oats.

  • Author: Angela @ Vegangela.com
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 6-8 1x
  • Category: Dessert, Crumble, Crisp
  • Cuisine: Vegan

Ingredients

Scale

Filling Ingredients

  • 2 cups fresh blueberries (or 300g/10 oz frozen blueberries)
  • 1/4 cup raw sugar
  • 2 tsp lemon zest (roughly 1 lemon worth)
  • 2 tsp water
  • 1/2 tsp vanilla extract

Topping Ingredients

  • 2/3 cup wholewheat (wholemeal) flour
  • 2/3 cup oats
  • 1/2 cup raw sugar
  • 1/4 tsp salt
  • 1/3 cup coconut oil (or vegan margarine)
  • 1/4 cup macadamia nuts (or almonds) roughly chopped

Instructions

  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 9ร—9 inch (1.5L) dish or amongst small ramekins.
  3. Preheat oven to 375F/190C (170C if fan-forced).
  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 doesnโ€™t burn.

Did you make this recipe?

Share a photo and tag me โ€” I can’t wait to see what you’ve made!

Vegan Blueberry Macadamia Crumble / Crisp

13 thoughts on “Blueberry Macadamia Crumble / Crisp”

  1. Why aren’t there more reviews for this recipe?! It’s absolutely delicious! I’ve made it with both fresh and frozen blueberries, and it turns out great each time. Thanks for sharing this recipe, it’s a favorite in our home <3

    Reply
  2. 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

    Reply
    • 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!! ๐Ÿ™‚

      Reply
  3. 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 ๐Ÿ˜€

    Reply
  4. 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… ๐Ÿ™‚

    Reply
    • 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! ๐Ÿ™‚

      Reply
    • 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?! ๐Ÿ˜‰

      Reply
  5. 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 ๐Ÿ™‚

    Reply
    • 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

      Reply

Leave a Comment

Recipe rating