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.
- 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
- If using coconut oil and it is liquified, refrigerate it for about 5 minutes until it is the consistency of margarine / shortening.
- Mix all ingredients for the filling and distribute evenly in a 9×9 inch (1.5L) dish or amongst small ramekins.
- Preheat oven to 375F/190C (170C if fan-forced).
- Mix flour, oats, sugar and salt in a mixing bowl. Using a pastry cutter or fork, add coconut oil or margarine and mix well.
- Spread crumb mixture over fruit filling and bake for about 30 minutes, but watch it to make sure the top doesn’t burn.
Find it online: https://vegangela.com/2010/11/17/blueberry-macadamia-crumble/