Blueberry Crisp. The perfect vegan dessert for your Christmas table.
Blueberry Crisp 🫐 is my all time favorite vegan dessert, it’s a family classic. I’ve been making versions of this dessert for years because it’s very forgiving - you can use almost any fruit combination you like. (Think, peaches, plums, cranberries, pears). I’ve converted my vegetarian recipe to make it suitable for vegans, and I’m very pleased with the result.
Non-vegans seem to love this dessert as much as vegans do, it’s a people-pleaser. Also, this is a fabulous dessert for the Christmas table because it’s fool-proof, tastes magnificent and looks festive.
This recipe comes together in no time at all, there’s not much to it other than combining a few choice ingredients. ( you can even get the kids involved in making this, it’s “that” easy).
Make this dessert when you feel that your family deserves something special. I guarantee that they’ll polish it off in no time and give you a great big hug (they’ll nag you to make this over and over again, promise 🙃)
125 grams blueberries 🫐
2 crisp apples (sparkling or granny apples) 🍎
¾ cup all purpose flour
¾ cup of margarine, chilled (vegan)
½ cup oats
¼ cup bran flakes
Lemon juice 🍋
1 teaspoon cinnamon
¾ teaspoon of nutmeg
¾ cup brown sugar
Pinch of salt
Add flour, salt and sugar to a large mixing bowl
Add chilled margarine to dry ingredients.
Rub the margarine into the dry ingredients with your fingertips until it resembles a bread-crumb-like mixture
Crush the bran flakes with the back of a spoon. Add to the flour mixture
Add oats to flour mixture
Add cinnamon and nutmeg
Mix all ingredients thoroughly
Wash the fruit, and cut the tops off the apples
Grate apples, (do not peel ) being careful to discard the core and not grate any pips (because they are poisonous)
Grease a round flan dish
Spread a layer of grated apple over the base of the flan dish
Sprinkle blueberries evenly over the apples
Top the dish with the oats mixture, being careful to spread it evenly
Bake at 190 degrees Celsius For 45 minutes
Turn up the grill and grill the topping until golden brown and crispy (3-4 minutes)
Serve with vegan yoghurt or whipped coconut cream
1 tin coconut cream (chilled overnight or 8 hours, minimum)
½ teaspoon vanilla essence
1 tablespoon of white sugar
Whip the chilled coconut cream, sugar and vanilla essence until it has the consistency you prefer.
All photos are my own, shot using my iPad
The recipe was developed by by me