Gluten Free Vegan Blueberry Crisp
The best gluten free vegan blueberry crisp has arrived! Why is it the best? Because it’s processed sugar free, naturally protein rich, gluten free, oil free, only 193 kcal per portion with less than 1 gram of saturated fat, and just amazingly yummy and nutritious!
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It’s the perfect brunch side, and also great as a healthy snack or dessert. Well, to be honest we had it for lunch today! So, enjoy it whenever you want.
I used dates instead of sugar, added lupini flour to increase the protein content, and I didn’t use a ton a coconut oil or butter like most recipes do; instead opting for just a couple of tablespoons of organic tahini.
The result: it’s just a wonderful vegan blueberry crisp that is naturally sweet, a little bit tart, and deliciously scrumptious.
Healthy Vegan Blueberry Crisp
As as former market researcher, I did my online homework to try to find a truly healthy blueberry crisp but just couldn’t, so I had to create my own! This recipe took a couple of tries until I nailed it. Hubby is my official taste tester at home, and we both agreed that I overcooked it the first time I made it. So for “Take 2” I reduced the cook time, and BOOM! The best healthy blueberry crisp was born.
Unfortunately the term “healthy” gets wrongly used a lot when it comes to food. I’ve seen recipes that include white flour, sugar, and even butter called “healthy”. So when I say this recipe is truly healthy, it’s because it has none of that! I love this crisp because it’s:
Healthier than any vegan blueberry crisp recipe I’ve seen (until someone copies me!), remember you saw it here first.
Super easy to make.
Ingredients are mostly whole foods, which means it’s refined sugar-free and oil-free too.
It’s very tasty and super nutritious!
Ingredients
Blueberries
GF rolled oats
Almond flour
Lupini flour (or chickpea flour)
Dates
Tahini
Lemon juice
Cinnamon
Sliced almonds
Salt
Lupini flour is 40% protein and I love adding it to my baked goods. If you can’t find it in your country, replace it with chickpea flour.
Sliced almonds: if you can’t find sliced almonds, slivered almonds work too. Another option is to crush whole almonds and use that. Pecans or walnuts also work great for this recipe.
Nut free: you can replace the almonds with pumpkin seeds or sunflower seeds if you need it nut free. And you could use coconut flour instead of almond flour.
Sweetener: While I use date paste for this recipe you can use raisin paste instead, or any sweetener you have. You will need to adjust the amount based on the type of sweetener you use though.
Other berries: raspberries, or a mix of different berries would also work for the recipe. Fresh or frozen.
How to Make a Blueberry Crisp Vegan, Gluten Free, and Healthy?
You need a food processor, a couple of bowls, and a baking pan.
Mix dates with water and blend it until you have a date paste. Set aside.
In a large bowl, add all the ingredients for the filling, and mix with a wood spoon until the blueberries are fully coated. Pour the filling in a baking pan.
Preheat oven to 350°F (177°C).
Mix topping ingredients in a bowl, stir until crumbles are formed and pour evenly over blueberries with a spoon or hands; I prefer to use my hands.
Put it in the oven and bake until the top of the crisp is golden brown.
Allow to cool for 10-12 mins. Serve warm with a scoop of coconut vanilla ice cream or keep it a little lighter with some coconut yogurt on top.
This Vegan Blueberry Crisp Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than any vegan blueberry crisp recipes I’ve seen
Refined sugar-free
Easy to make
Oil free
Amazing as breakfast, brunch, dessert, or as a snack
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Gluten Free Vegan Blueberry Crisp
The best gluten free vegan blueberry crisp has arrived! Why is it the best? Because it’s processed sugar free, naturally protein rich, gluten free, oil free, only 193 kcal per portion with less than 1 gram of saturated fat, and just amazingly yummy and nutritious!
Ingredients (US Customary)
- Filling:
- 4 cups fresh blueberries (or frozen)
- 3 tbsp date paste
- 1 tbsp almond flour
- 1 tsp ground cinnamon
- 1 tbs fresh lemon juice
- 1 tbsp water
- Topping:
- 1/2 cup sliced almonds
- 1 cup GF rolled oats
- 1/2 cup almond flour
- 1/2 cup lupini flour (or chickpea flour)
- 1 1/2 tsp ground cinnamon
- 1/2 cup + 2 tbsp date paste
- 2 tbsp tahini
- 1/4 tsp salt
Ingredients (Metric)
- Filling:
- 760 grs fresh blueberries (or frozen)
- 3 tbsp date paste
- 1 tbsp almond flour
- 1 tsp ground cinnamon
- 1 tbs fresh lemon juice
- 1 tbsp water
- Topping:
- 54 grs sliced almonds
- 90 grs GF rolled oats
- 56 grs almond flour
- 60 grs lupini flour (or chickpea flour)
- 1 1/2 tsp ground cinnamon
- 1/2 cup + 2 tbsp date paste
- 2 tbsp tahini
- 1/4 tsp salt
Instructions
- Date paste: mix one cup of dates (180 grs) with ½ cup of water in the food processor and blend it until you have a date paste. This took 90 seconds in my food processor. Set aside.
- Filling: in a large bowl, add all the ingredients for the filling, including the 3 tbsp of date paste, and mix with a wood spoon or spatula until the blueberries are fully coated. If your mixture isn’t very wet, add 1 or 2 tbsp water. I added 1 tbsp water to my filling.
- Pour the filling in a baking pan and spread with a spatula to make it as even as possible. I used a 9"x13" pyrex baking pan.
- Preheat oven to 350°F (177°C).
- Topping: mix all ingredients in a medium bowl, remember to add the rest of the date paste you have set aside, it's aproximately 1/2 cup plus 2 tbsp.
- Taste it! This recipe is not as sweet as your typical blueberry crisp, so feel free to add more sweetener to your taste if necessary. I'd definetaly add more if I were to take this recipe to a party for example, but for a healthy dessert at home, it's perfect as it is in my opinion.
- Stir and fold until crumbles are formed and pour evenly over blueberries with a spoon or hands, making sure to keep the crumbles. I did this with my hands.
- Put it in the oven and bake for 25-35 minutes. Mine took 25 minutes. Remember, every oven is different! This recipe is ready when the top of the crisp is golden brown and the juice from the blueberries is bubbling up on the sides.
- Allow to cool for 10-12 mins. Serve warm with a scoop of coconut vanilla ice cream or keep it a little lighter with some coconut yogurt on top. Enjoy!
- Store leftovers covered in the fridge up to 3-4 days.
Notes
Nutrition information: it's a rough estimate and it does not include any ice cream or coconut yogurt.
Protein content: lupini flour is 40% protein and I love adding it to my baked goods. If you can’t find it in your country, replace it with chickpea flour.
Sliced almonds: if you can’t find sliced almonds, slivered almonds work too. Another option is to crush whole almonds and use that. Pecans or walnuts also work great for this recipe.
Nut free: you can replace the almonds with pumpkin seeds or sunflower seeds if you need it nut free. And you could use coconut flour instead of almond flour.
Sweetener: while I use date paste for this recipe you can use raisin paste instead, or any sweetener you have. You will need to adjust the amount based on the type of sweetener you use though.
Other berries: raspberries, or a mix of different berries would also work for the recipe. Fresh or frozen.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 193 | ||
| % Daily Value* | ||
| Total Fat 7g | 11% | |
| Saturated Fat 0.73g | 4% | |
| Total Carbohydrates 30g | 12% | |
| Fiber 6g | 21% | |
| Sugar 6g | 8% | |
| Protein 6g | 8% | |
*Values are based on a 2000 calorie diet.
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