Warning: Creating default object from empty value in /home4/symsyd/public_html/pin/wp-content/plugins/covertgeotargeter/covertgeotargeter-plugin.php on line 280

Warning: Cannot modify header information - headers already sent by (output started at /home4/symsyd/public_html/pin/wp-content/plugins/covertgeotargeter/covertgeotargeter-plugin.php:280) in /home4/symsyd/public_html/pin/wp-content/plugins/covertgeotargeter/covertgeotargeter-plugin.php on line 287
Elegant Cakes – Healthier Vegan Blueberry Crisp
Life Should Be Cake

Healthier Vegan Blueberry Crisp

0
0
0
0
0
0
0
0
0
or copy the link

This naturally sweetened vegan blueberry crisp is made healthier with 100% whole grains and is also dairy-free!

I actually made this blueberry crisp way back in January when I was desperate for anything summer-like. It was heaven. Maple syrup, cinnamon and blueberries is truly a magical combination and so, so comforting. I also tried a variation with lemon juice and lemon zest and while nice and zingy, it didn’t come close to this version!

This recipe is perfect for when you have a blueberry overage. Whenever summer fruit is on sale, I always get overly excited and buy way too much. The past few weeks, peaches have been 44 cents a pound. How am I supposed to resist that?! And they’re not the subpar peaches you’d expect at that price. They’re the best peaches I’ve ever had.

By the way, if you find yourself with too many peaches and blueberries, try this gluten-free + whole grain blueberry peach crumble!

I used ivory whole wheat in this blueberry crisp but you can also use regular whole wheat flour. The cinnamon does a great job of covering up the whole wheat taste so it’s just a slight hint!

You probably know I’m all about giving people options so for this blueberry crisp, you can use butter – which I personally prefer in crisps, crumbles and streusel toppings in general due to the buttery taste – or coconut oil for a vegan and dairy-free alternative!

I used two 4.75″ mini pie dishes but you could also use a small baking dish or what I’m guessing would be four ramekins. If using pie dishes with sides that aren’t very high (like mine), then you’ll likely have to mound the berries quite a bit. I was worried that the blueberries would bubble over the sides but it wasn’t an issue at all. But still – place them on a baking sheet just to be safe.

It’s fantastic warm, cold, room temperature and with or without ice cream (like this maple ice cream!) or vanilla sauce. I preferred mine plain as I didn’t want anything competing with the maple + cinnamon + blueberry bliss. But really, however you serve it – you really can’t go wrong here. :)

Healthier Vegan Blueberry Crisp (100% whole grain, dairy-free)

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Categories