Easily make a vegan blueberry crumble using fresh blueberries and serve with ice cream
Course brunch, Dessert
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Healing Tomato
6.5" Pie dish
For the blueberries
1tspfresh lemon juiceor fresh lime juice
2Tbspmaple syrupsee notes #1
For the crumble
3/4cupall purpose flour
1Tbsppumpkin pie spice
1.5Tbspground flax seeds
3Tbsplight brown sugar
4Tbspbutterhalf a butter stick, slightly chilled
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
CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.NOTES#1 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.TIPS
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.