Blueberry Crisp

Blueberry Crisp

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.

Blueberry Crisp

Prep Time 10 mins
Cook Time 30 mins
Course Dessert


  • 9×13” pan


Blueberry Filling

  • 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

Crisp Topping

  • 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.