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.
Recipe by Vegangela at