It’s getting to be the end of berry season, I guess. Much sadness. I ate so many blueberries this summer though! Every time I saw them on sale anywhere, I’d buy a bunch, eat as many as I could while they were fresh and then hoard the rest in the freezer. I just used the last of my stash for a blueberry crisp and it’s too good not to share. Frozen blueberries work just as well. Now that I think of it, I bet frozen peaches would be good, too!
But I’m getting sidetracked… on to the recipe so you can make your own! I saw a recipe in Nisha Vora’s Vegan Instant Pot book. I’m not one to completely follow directions so I took bits of inspiration and went off in my own direction. Her recipe is for peaches and raspberry filling cooked in the instant pot.
- 9×13” pan
- 10 cups frozen blueberries approximately
- 3 tbsp cane sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 1-2 tbsp corn starch or arrowroot powder
- 1/3 cup coconut oil
- 2 cups rolled oats
- 1 cup almond meal
- 1/2 cup walnuts chopped
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- Preheat oven to 350 degrees. Put blueberries and blueberry filling ingredients right into 9×13” pan. Stir to combine bluerries with sugar, vanilla, lemon juice, and cornstarch/arrowroot powder.
- Bake for 30 minutes.
- While blueberry filling is baking, prepare crisp in a large skillet pan on the stovetop. Add all topping ingredients and stir on medium heat until lightly toasted, around 5-7 minutes.
- Once filling is done, remove from oven. Top with crisp topping and serve.
- Store in fridge and reheat as needed.
This would be amazing with some vegan vanilla ice cream, but I like it just fine as it is.