Blueberry Crumble (Vegan and Gluten-Free)

close up of blueberry crumble topped with vegan ice cream

Summer time has me craving all of the fruity desserts. I absolutely love making desserts, especially when they are as easy as this one. This blueberry crumble is bursting with fresh berries and topped with a simple oat flour crumble.

This recipe was inspired by an old family recipe for apple crisp. It required a few adaptations to make it suitable for blueberries, such as adding a bit of lemon juice/zest to complement the berry flavor. In addition, I also reduced the sugar content quite a bit and exchanged the sugar in the filling for maple syrup.  

blueberry crumble in a baking dish along with a plate of blueberry crumbleFor this recipe, I chose to use blueberries because, apart from being one of my favorite fruits, they don’t require any peeling or chopping. All you have to do is measure them out and place them in the pan. So quick!

Aside from blueberries, the filling consists of maple syrup, cornstarch or arrowroot starch, lemon zest, lemon juice, cinnamon, and salt. No need to dirty an extra bowl to mix these together. Simply place them together in the baking dish and gently stir to combine.

4 images of the same baking dish depicting multiple steps of the recipeUp next is the crumble topping. Oat flour, vegan butter, brown sugar, and salt are combined to make the topping. I decided to go with oat flour to make this dessert gluten-free. If you don’t have any brown sugar on hand (which I never do), you can make your own by mixing together 1 tablespoon of molasses with ½ cup of sugar.  I also tried making this with coconut oil instead of the vegan butter. It worked using the same ratio, however the flavor was not as good in my opinion, so I decided to stick with the vegan butter (I use Earth Balance).

blueberry crumble in a baking dish along with two plates containing a serving of blueberry crumble topped with vegan ice creamI highly recommend serving with a scoop or two of non-dairy vanilla ice cream or a spoonful of the coconut whipped cream from my berry trifle recipe. Also, sometimes I like to sprinkle a little bit of flavored salt on top. I ordered a sampler kit from Saltopia a while ago that contains tons of infused salts, and I really love putting some of the blueberry or vanilla bean flavored salt on this crumble.

blueberry crumble in a baking dishIf you try this blueberry crumble, I would love to hear about it! Please comment and rate the recipe below. Enjoy!

Blueberry Crumble (Vegan and Gluten-Free)

This blueberry crumble is bursting with fresh berries and topped with a simple oat flour crumble.
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9
Calories 194 kcal
Author Visions of Veggies


Blueberry Filling:

  • 4 cups blueberries rinsed and patted dry
  • ¼ cup maple syrup
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • Pinch salt

Crumble Topping:

  • 1 cup oat flour certified gluten-free if needed
  • ½ cup brown sugar
  • Pinch salt
  • cup vegan butter


  1. Preheat the oven to 375 degrees F.
  2. In an 8”x8” baking dish, add the blueberries, maple syrup, corn starch, lemon juice, lemon zest, cinnamon, and salt. Gently stir to combine.
  3. In a medium bowl, combine the oat flour, brown sugar, and salt.
  4. Cut in the vegan butter using a pastry cutter or a fork, until combined and the mixture starts to stick together.
  5. Evenly sprinkle the crumble topping over the blueberry filling.
  6. Bake for 40-50 minutes, or until the top is lightly browned.
  7. Remove from the oven and let cool for a few minutes before serving. Top with non-dairy ice cream or coconut whipped cream if desired. Store any leftovers in the refrigerator.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.