How to make vegan blueberry crumble recipe in the oven. This is a very easy vegan dessert recipe to make for Thanksgiving or any other day.
You won’t believe the number of experiments that went into making this recipe!
Desserts don’t come easy to me and so, I have to experiment a gazillion times before I get it right.
So, believe me when I say that this dessert is delicious because it comes to you after a LOT of failed experiments.
Tips for making it
- When you place the pie in the oven, place it over a baking tray. The pie will splatter and ruin your oven. Better a splattered baking tray over a splattered oven.
- The amount of maple syrup I used in the blueberry itself changed with each experiment. It depends on the sweetness of the berries. Some of them were really bitter and required more maple syrup. If your berries are sweeter, adjust your maple syrup amount.
- I didn’t make the crumble to sweet because the flavors even out when eating the whole dessert. If your crumble is too sweet, it takes overpowers the taste of the berries
- This recipe is made in the traditional oven, but, you can definitely air fry it. Use the same temperature, but, reduce the time by about 5 minutes.
- The crumble will stay for about 1 week in the refrigerator.
- You can freeze it for about 1-2 months. When eating it frozen, don’t thaw it. Put it directly into a 300° preheated oven and bake until defrosted (about 15 minutes)
- Just like my Blueberry Galette, you can make this À la mode. Crumbles are best when served with ice cream. Use a light flavor ice cream like vanilla or strawberry
- If you want to add more texture to the blueberry crumble, lightly grind about 5 pecans and mix it with crumble.
- Make sure the butter is not to cold and not to soft. What I did was to put the butter stick on the counter for 10 minutes while I made all the other parts of the recipe.
- My pan size is 6-1/2 inches in inner diameter. Here is my Amazon affiliate link for all the accessories I use with my air fryer.
Is this a blueberry crumble or a blueberry crisp?
A crumble is mostly floury in texture. A crisp, on the other hand as a more grainy texture. Oats are generally added to a crisp to make it more, well, “Crispy”.
You can easily turn this crumble into a crisp by adding ground unrolled oats to it. A crisp version of this vegan dessert sounds so delicious right now!
I used a sugar and flour base for the crumble. If you want something different, try this strawberry crunch topping which uses Oreos.
The use of ground flax seeds
Ground flax seeds help add a little more texture to the recipe. They also make the crumble taste a little less floury in taste.
Ground flax seeds are easy to find now in all grocery stores and in even big box stores. If you can’t find them locally, there is always Amazon!
Can’t decide between frozen and fresh blueberries?
I tried this recipe using both fresh blueberries and one time using frozen blueberries.
This is one of those questions where there are 2 answers!
Both recipes tasted great. The only thing to keep in mind with the frozen one is that it will get watery. So, don’t thaw them out first.
Put them in the pan and place them into pre-heated oven for about 3 minutes while you assemble the crumble.
Carefully remove it from the oven, top it with the crumble and cook again for 25 minutes
Use blueberries you have in hand, whether they are fresh or frozen.
What other fruits can I make a crumble?
- Strawberries
- Blackberries
- Raspberries
- Mixed berries
- Apples
- Peaches
The magic of lemon in this dessert
Some blueberries are tangy and some are sweet!
So, how do you bring together these 2 extremes of taste?
That’s the magic of lemon juice!
It evens out the sweetness of the berries and gives this crumble unforgettable flavors.
So, use lemons or lime juice to make the berries taste even.
Not a fan of blueberries? I hear you, I know that not everyone will enjoy blueberries. You can go for this bisquick apple cobbler instead because I know you love your apples!
Making this blueberry crumble vegan
The 2 ingredients in this recipe that you should be on alert, if you are making a vegan version.
First, the most obvious is the butter. Traditional butter is not vegan because it comes from dairy. But, we are lucky to be living in a time where brands like Earth Balance, Miyoko and Target’s Good & Gather make vegan versions.
New on the market is Country Crock’s new Plant based butter. Personally, I haven’t tried it, but, I hear it’s good. What do you think of it?
The other ingredient to keep in mind is the sugar. Many people are surprised to hear that sugars can be non-vegan friendly.
Most of the sugars are cut/charred with animal bones. The industry is finding new ways to to cut sugar, but, many are still using the old ways.
Brands like Wholesome Organic Sugar use fair trade practices and make sugars that are vegan friendly. They are available in store and online.
For this recipe, I recommend using (Affiliate Link) Wholesome Organic Light Brown Sugar. It tastes so much better than normal sugar.
If you are ever confused about vegan ingredients, please consult my handy dandy guide on what vegans can and cannot eat.
Answering your questions
Yes, you can absolutely use frozen blueberries in a blueberry crumble. DO NOT thaw them before using. Make the crumble first, then add the frozen berries to a pan. Top with the crumble and cook as instructed.
No, a blueberry crisp has a crispy top. This means that it will add oats to the crumble top.
A cobbler has a biscuit top. Can be a dough biscuit top or a puff pastry top. A crumble, on the other hand, has a softer top which almost dissolves with the berry bottom.
Any leftover blueberry crumble should be refrigerated immediately. This will keep the blueberries fresh tasting. Also, the dough will get stale if left outside.
Yes, you can use mixed berries to make this berry crumble recipe. Use raspberries, blackberries and strawberries. You can even use wild blueberries.
A few more easy vegan desserts
How to bake a giant cookie? This is a delicious and easy giant cookie recipe.
You won’t believe how moist, soft and aromatic this cake turns out. All thanks to the extra virgin olive oil used in it.
You don’t have to do the hard work in this pie. The slow cooker will give you a pie that you won’t soon forget.
There is nothing wrong with making cupcakes from a cake mix. If the cake mix is vegan, you have my permission to make cupcakes out of that cake mix.
I have a big collection of all vegan desserts that you can easily make during the holiday season and all year round.
Sharing is caring
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Ridiculously Easy Blueberry Crumble
Equipment
- 6.5" Pie dish
Ingredients
For the blueberries
- 1.5 cup blueberries
- 1 tsp fresh lemon juice or fresh lime juice
- 2 Tbsp maple syrup see notes #1
- 1/8 tsp vanilla extract optional
For the crumble
- 3/4 cup all purpose flour
- 1 Tbsp pumpkin pie spice
- 1.5 Tbsp ground flax seeds
- 3 Tbsp light brown sugar
- 4 Tbsp butter vegan or dairy. half a butter stick, slightly chilled
Instructions
- Preheat oven to 350°F or 177°C
- Place the blueberries in the pie pan. See note #1
- Add the blueberry ingredients and mix well. Set aside
- In a mixing bowl, add the ingredients for the crumble
- Using your hands, mix the crumble well. The texture will be crumble-like and that's good
- Top the crumble on top of the blueberries
- Place the crumble pie pan on a baking sheet and put it in the oven
- Bake the crumble for 30 Minutes or until you see the blueberry bubbling over.
- Remove from the oven and let it cool to touch before serving.
- Serve with ice cream or by itself
Video
Notes
- When you place the pie in the oven, place it over a baking tray. The pie will splatter and ruin your oven, so, put a large tray under it.
- I didn’t make the crumble to sweet because the flavors even out when eating the whole dessert. If your crumble is too sweet, it takes overpowers the taste of the berries
- This recipe is made in the traditional oven, but, you can definitely air fry it. Use the same temperature, but, reduce the time by about 5 minutes.
- The blueberry crumble will stay for about 1 week in the refrigerator.
- You can freeze it for about 1-2 months. When eating it frozen, don’t thaw it. Put it directly into a 300° preheated oven and bake until defrosted (about 15 minutes)
- If you want to add more texture to the blueberry crumble, lightly grind about 5 pecans and mix it with crumble.
- Make sure the butter is not to cold and not to soft. What I did was to put the butter stick on the counter for 10 minutes while I made all the other parts of the recipe.
- My pan size is 6-1/2 inches in inner diameter.
