Vegan Blueberry & Rosemary Crisp

An easy and delicious summer fruit dessert made with fresh blueberries, rosemary, and whole foods.

4.67 from 3 votes

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Course: Dessert

Cuisine: American, Vegan

Keyword: blueberry crisp, blueberry dessert, vegan crisp

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: Servings

Calories: 305kcal

8 cups organic blueberries
2 cups Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce" class="wprm-recipe-ingredient-link">rolled oats
1 cup whole wheat flour
1 cup of walnuts
12 tbsp vegan butter Miyoko's or Earth Balance Soy Free
1/4 cup pure maple syrup
2 tbsp fresh rosemary minced
1/2 tsp salt

Preheat the oven to 350°F (176°C) and lightly butter the bottom of a 8x8-inch (163cm) square pan
Wash and gently pat dry the 8 cups of blueberries and spread evenly in the pan.
Combine the 2 cups rolled oats, 1 cup whole wheat flour, 1 cup walnuts, 12 tbsp vegan butter, 1/4 cup pure maple syrup, 2 tbsp minced rosemary, and 1/2 tsp salt in a food processor and pulse until the mixture resembles a course meal.
Sprinkle the mixture evenly over the berries and bake for 40 minutes or until the crust is golden brown and the blueberries have burst and released their juices.
Cool for 10 minutest before serving.

The Nutrition Facts are an estimate only.
Store in the refrigerator and reheat in a 350°F (176°C) oven until the topping crisps up.
Freeze in a freezer safe container for up to 3 months. If frozen before baking, follow the baking instructions, knowing you may need to increase the time until done. If it's already baked, cover with foil and bake until the blueberries are bubbling hot approximately 25 minutes.