Blueberry Crumble Recipe Without OatsAugust 6, 2025 by Shubham How to make a vegan blueberry crumble recipe in the oven. This is an easy vegan dessert recipe for Thanksgiving or any other day.You won’t believe the number of experiments that went into making this recipe!Desserts don’t come easily 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. Originally published on September 28, 2021 at 4:30pm . Click here to see why this recipe was updated.Grab a spoon and dig into this blueberry crumble pieTable of ContentsToggleIngredientsInstructionsIs this a blueberry crumble or a blueberry crisp?The use of ground flax seedsCan’t decide between frozen and fresh blueberries?What other fruits can I make into a crumble?The magic of lemon in this dessertMaking this blueberry crumble veganAnswering your questionsHow to serve blueberry crumble?A few more easy vegan dessertsSharing is caringEasy Blueberry CrumbleIngredients1.5 cups blueberries1 tsp fresh lemon juice or fresh lime juice2 Tbsp maple syrup1/8 tsp vanilla extract (optional)3/4 cup all purpose flour1 Tbsp pumpkin pie spice1.5 Tbsp ground flax seeds3 Tbsp light brown sugar4 Tbsp butter (vegan or dairy)🍁 Sweetness Tip: The amount of maple syrup will depend on the tartness of your blueberries.Fresh blueberries make this recipe so delicious. Add a dollop of ice cream before servingInstructionsPreheat oven to 350°F or 177°CPlace the blueberries in the pie pan. Add the blueberry ingredients and mix well. Set asideIn a large bowl, add the ingredients for the crumbleUsing your hands, mix the crumble well. It will be crumbly and that’s okay. Alternatively, you can use a fork to mix. Top the crumble mixture on top of the blueberriesPlace the crumble pie pan on a baking sheet and put it in the ovenBake the crumble for 30 Minutes or until you see the blueberries bubbling over. The top should be golden brown.Remove from the oven and let it cool to the touch before serving.My pan size is 6½ inches in inner diameter. Here is my Amazon affiliate link for all the accessories I use with my air fryer.🧈 Butter Tip: I put the butter stick on the counter for 10 minutes while I assembled the ingredients.Is this a blueberry crumble or a blueberry crisp?A crumble is mostly floury in texture. A crisp recipe, on the other hand, is made with crisp toppings. The topping has 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 rolled 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.🫐 Crumble Tip: For more texture to the blueberry crumble, lightly grind about 5 pecans and mix them with the crumble.The use of ground flax seedsGround flax seeds help add a little more texture to the recipe. They also make the crumble taste a little less floury. You can also add a little bit of salt, lemon zest, and cinnamon to bring out the flavors of the seeds.Ground flax seeds are easily found in all grocery stores and even in big-box stores. If you can’t find them locally, there is always Amazon!The crumble and blueberries mix so well together! They are the perfect match of sweetness and tang Splatter Tip: When you place the pie in the oven, put a baking dish below to catch any splatter while the pie is bubbling.Can’t decide between frozen and fresh blueberries?I experimented, so that you don’t have to! I made it with both fresh blueberries and frozen ones. 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 the frozen blueberries first.Put them in the pan and place it in a preheated oven for about 3 minutes while you assemble the crumble mixture.Carefully remove it from the oven, top it with the crumble, and cook again for 25 minutesUse the blueberries you have on hand, whether they are fresh or frozen.🧑🍳 Baking Tip: This recipe is baked in the oven, but you can air fry it. Use the same temperature, but reduce the time by about 5 minutes.What other fruits can I make into a crumble?StrawberriesBlackberriesRaspberriesMixed berriesApplesPeachesNot 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!If you like portable blueberry desserts, Butter Your Biscuit has a delicious recipe for Blueberry Danish. Chances are, you will not want to share this pie with anyone else. The magic of lemon in this dessertSome 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. Adding lemon zest will enhance the flavors of this dish. Making this blueberry crumble veganThe 2 ingredients in this recipe that to be on alert for, if you want to bake a vegan version: Butter and SugarTraditional butter is not vegan because it is not dairy-free. We are fortunate to be in an era where brands like Earth Balance, Miyoko, and Target’s Good & Gather make vegan butter.As for sugar, many people are surprised to hear that some can be non-vegan.Most of the sugars are cut or charred with animal bones. The industry is changing significantly and finding better ways to cut sugar. However, many are still using the old ways.Brands like Wholesome Organic Sugar use fair trade practices and make vegan-friendly sugars. They are available in stores and online.For this recipe, I recommend using (Affiliate Link) Wholesome Organic Light Brown Sugar as it tastes so natural. If you like the taste of coconut sugar, you can use it in this recipe. If you are ever confused about vegan ingredients, please consult my handy dandy guide on what vegans can and cannot eat.Serve this blueberry crumble for your Thanksgiving guests, and they will lick the pan!🍅 Handy Tip: My pan size is 6½ inches in inner diameter.Answering your questionsCan frozen blueberries be used in a crumble recipe? Yes, you can 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.What is the difference between crumble and cobbler? 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 that almost dissolves with the berry bottom.Can this be a mixed berry recipe? Yes, you can use mixed berries to make this berry crumble recipe. Use raspberries, blackberries, strawberries, and even wild blueberries. Can this crumble be refrigerated or frozen? 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)How to serve blueberry crumble?Serve with a scoop of vanilla ice cream.Serve it with apple crisp.Top with a dollop of whipped cream.A few more easy vegan dessertsI have a large collection of vegan desserts that you can easily bake for the holiday season and all year round.Sharing is caringDon’t be shy, chime in below in the comments. Please share your thoughts on this recipe.⭐️ Want even more Healing Tomato recipes? Sign up for my weekly newsletter ⭐️Thank you for reading my recipe this far. If you make this recipe, feel free to give it a 5-star rating. Be sure to share it on Facebook, Pinterest, X, Youtube, and Instagram.Easy Blueberry CrumbleRiniSuper easy vegan blueberry crumble recipe without oats is an easy Thanksgiving dessert that everyone will love. It’s a berry delicious dessert. Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes minsCourse brunch, DessertCuisine AmericanServings 4 peopleCalories 450 kcalGet Recipe IngredientsPreheat oven to 350°F or 177°CPlace the blueberries in the pie pan. Add the blueberry ingredients and mix well. Set asideIn a mixing bowl, add the ingredients for the crumbleUsing your hands, mix the crumble well. The texture will be crumbly and that’s okay. Alternatively, you can use a fork to mix the ingredients. Top the crumble mixture on top of the blueberriesPlace the crumble pie pan on a baking sheet and put it in the ovenBake 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 itselfCALORIE 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 bitter and required more maple syrup. If your berries are sweeter, adjust your maple syrup amount.TIPSWhen you place the pie in the oven, put a baking dish below to catch any splatter while the pie is bubbling.Make sure the butter is not too cold and not too soft. What I did was to put the butter stick on the counter for 10 minutes while I assembled the recipe.The amount of maple syrup will depend on the tartness of your blueberries.This recipe is baked in the oven, but you can air fry it. Use the same temperature, but reduce the time by about 5 minutes.For more texture to the blueberry crumble, lightly grind about 5 pecans and mix them with the crumble.My pan size is 6½ inches in inner diameter. Here is my Amazon affiliate link for all the accessories I use with my air fryer.My pan size is 6-1/2 inches in inner diameter.Calories: 450kcalKeyword easy desserts, Vegan dessert recipes, Vegan Thanksgiving DessertVersion 1From time to time, I will go through old recipes to update the content. Sometimes, I update just the images, and sometimes, I give the recipe a complete makeover.This recipe was perfect as it was, so I didn’t feel the need to update it. But I did edit the post itself to shorten it. Additionally, I separated out the segments and shortened paragraphs to make it easier to read. If you would like to see the before version, click here.Source link ShubhamHelloI am a food blogger. I search for recipes and write to my blog. we have a small team of two people.My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.Share this:Click to share on Facebook (Opens in new window)FacebookClick to share on X (Opens in new window)XLike this:Like Loading...Related
