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Vegan Blueberry Crumble, made with blueberries and a crunchy crumble topping, lightly sweetened, and just the perfect plant-based summer treat.



Total time

40 minutes


Dessert, Sweets


  • 300 grams blueberries (fresh or frozen)
  • 1 tbs cornstarch
  • 1 tbs brown sugar
  • 1 tsp vanilla extract
  • 2 tbs lemon juice
  • for the crumble:
  • 1 tbs flour
  • 1 tbs brown sugar
  • 1 tbs ground almonds
  • 1 tbs rolled oats
  • 1 tbs sliced almonds
  • of salt
  • 1 tbs vegan margarine (or butter), refrigerated
  • for topping:
  • vegan vanilla ice cream


  1. Preheat oven to 180°C/356°F.
  2. Mix blueberries with corn starch, brown sugar, vanilla extract and lemon juice. Place blueberries in a baking pan (or cast iron skillet). We used two single-serving ceramic molds.
  3. Prepare the almond crumble: mix ingredients together and combine with your fingers until the mixture resembles coarse breadcrumbs. Sprinke the crumble on top of the blueberries.
  4. Place baking pan into preheated oven and bake for about 30 minutes, until the crumble turns golden brown and the blueberries dissolve. Remove from oven and let it cool down a bit.
  5. Serve with a scoop of vegan vanilla ice cream.

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