This Vegan Easy Blueberry Apple Crisp is a re-make of one of my oldest dessert recipes. I love to make my Easy Apple Crisp because it’s simple to prepare, and it’s a family favorite. This recipe is very easy to modify, too. I’ve already created a gluten free version of this apple crisp for a friend with gluten intolerance. That version also happens to be vegan. Having this recipe By using different fruits, or mixing different fruits together, you can create an entirely different dessert using this same recipe. I’ve used this recipe to create a Blueberry Pear Crumble I already have a recipe for gluten free apple crisp which is vegan, but I wanted to try something different. I’ve used this recipe to create a Blueberry Pear Crumble that my family loved, so why coudn’t I make a blueberry apple crisp that was vegan?
The process to make this is very simple once you’ve peeled and sliced your apples. You only need to arrange them in an oiled, or buttered, baking dish and top them with the crumbly crisp mixture. It’s simple and delicious, and is sure to satisfy even the pickiest eaters.
It’s also delicious topped with a scoop of coconut milk ice cream.
Give this recipe a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 3 medium cooking apples, sliced (about 3 cups) ($0.50)
- 1 cup blueberries ($1.00)
- ¾ cup packed brown sugar ($0.45)
- ½ cup almond flour ($0.89)
- ½ cup oats (quick cooking or old fashioned oats both work well in this recipe) ($0.36)
- ⅓ cup vegan butter or coconut oil. ($0.80)
- ¾ teaspoon ground cinnamon ($0.08)
- ¾ teaspoon ground nutmeg ($0.09)
- Preheat oven to 350 degrees F
- Grease an 8X8 baking pan (use a square pan, not a round one)
- Arrange sliced apples on the bottom of the pan
- In a separate bowl, mix together the brown sugar, almond flour, oats, butter, cinnamon, and nutmeg.
- Blend well.
- Sprinkle the butter flour, oat, and spice mixture over the apples.
- Bake for 30” at 350 degrees until the topping is golden and the apples are tender..
- Serve warm with ice cream.
Nutrition information is for 1/6th of the crisp prepared according to the recipe using coconut oil instead of vegan butter.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 287
|
|
% Daily Value
|
|
Total Fat 14g
18%
|
|
Saturated Fat 10.7g
54%
|
|
Trans Fat 0.0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 8mg
0%
|
|
Total Carbohydrates 42.2g
15%
|
|
Dietary Fiber 4.4g
16%
|
|
Sugars 31.8g
|
|
Protein 1.9g
|
|
Vitamin D 0%
Potassium 4%
|
|
Calcium 2%
Iron 7%
|
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.
Hi Patty …looks yum. I’m in New England feasting on fresh blue berries.
My 60 th college reunion. Timely recipe.
Wow! 60th college reunion? That’s not possible. You’re much too young. Enjoy those fresh New England blueberries. They’re amazing.