Description
Indulge in a delightful and simple dessert with this Oat & Pecan Blueberry Crisp recipe. Bursting with fresh blueberries and a crispy oat topping, this gluten-free and vegan treat is perfect for any occasion.
Ingredients
Units
Scale
Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (for berries)
Topping:
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup almond flour or almond meal
- 1/2 cup unsweetened shredded or flaked coconut
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup (or honey)
- 1/4 cup coconut oil or olive oil, melted
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, toss blueberries with cornstarch (if using), lemon juice, and 1 tablespoon maple syrup. Spread into a greased 8×8-inch baking dish.
- In another bowl, combine oats, pecans, almond flour, coconut, salt, and cinnamon. Stir in maple syrup and melted oil until everything is evenly coated.
- Sprinkle the oat mixture evenly over the blueberries.
- Bake for 30–35 minutes, until the topping is golden and the berries are bubbling.
- Let cool for 10 minutes before serving.
Notes
- Great with vanilla ice cream, whipped cream, or yogurt.
- Can substitute other berries or chopped apples/pears.
- Keeps well in the fridge for 3–4 days—delicious reheated or cold.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 12g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
