June 25, 2020

Plant-Based Blueberry Crumble

Plant-Based Blueberry Crumble is a quick, healthy dessert. Juicy blueberries topped with a sweet, crunchy oat topping. Cooks in just 20 minutes!

Plant-Based Blueberry Crumble

I have a friend who is absolutely OBSESSED with blueberries. Every time I ask for flavor suggestions or recipe ideas, he always suggests something with blueberries.

While he is probably slightly crazy, I'm happy to oblige. Blueberries are incredible. They are sweet and juicy. And one of the healthiest foods you can eat.

I know there's a lot of talk about superfoods. People debate which foods provide an insane amount of nutrition. There isn't always consensus, but I firmly believe that the best superfoods are the ones that are available and affordable. Like blueberries!

Let's talk about fruit for a second.

Plant-Based Blueberry Crumble

When a fruit is in season, you can buy it inexpensively at the store. But when it's not in season, it's being shipped in from another country and can get expensive.

Personally, I never buy fresh fruit. I buy all my fruit frozen because more often than not it's cheaper than buying fresh.

It also lasts longer. AND it's picked at the peak of ripeness. All the nutrients stay put when the fruit is frozen so you know you're getting the optimal nutrition. Frozen fruit is seriously the way to go!

All that to say, I used frozen blueberries for this crumble and I recommend that you do too. You'll get a delicious sweet juicy sauce that you can only get with frozen berries.

As for the other ingredients, the list is pretty short. You likely already have them.

Plant-Based Blueberry Crumble


  • Frozen Blueberries: Frozen is hands down the way to go! If you have fresh, the recipe will turn out mostly the same.
  • Quick Oats: I found that quick oats gave me the texture that I wanted for the crumble topping. They are smaller than rolled oats and mixed together better.
  • Maple Syrup: The maple flavor is so good in this crumble. It complements the blueberries so well! If you want to keep this crumble completely sugar free, you could use date syrup instead.
  • Almond Flour: Adding a bit of almond flour helps the crumble bind together.
  • Salt: A pinch of salt enhances the sweetness!

Plant-Based Blueberry Crumble

How to make Plant-Based Blueberry Crumble

I made a single serving of this for myself, but if you're cooking for multiple people, feel free to increase the ingredient quantities you use.

Start by adding your blueberries to a cake pan. I used a 4-inch cake pan. But again, use a larger pan if you're cooking for more people.

In a separate bowl, mix the oats, maple syrup, almond flour, and salt. It should JUST stick together. Don't worry if it's pretty loose, it will come together as it bakes. Sprinkle the mixture over the blueberries.

Bake for 15 minutes, until the berries are warmed through and the oat mixture is crispy. Enjoy!

Recipe Prayer

Thank you God for sweet, healthy desserts. Thank you for blueberries. Amen.

Plant-Based Blueberry Crumble

Related Recipes

If you want some other delicious blueberry recipes, try my Blueberry Almond Muffins, Blueberry Jam, or Blueberry Orange Oatmeal Bowl.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Blueberry Crumble

Plant-Based Blueberry Crumble is a quick, healthy dessert. Juicy blueberries topped with a sweet, crunchy oat topping. Cooks in just 20 minutes!















  • 1 1/2 Cups Frozen Blueberries
  • 1/2 Cup Quick Oats
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Almond Flour
  • Pinch Salt


  1. Preheat the oven to 350.
  2. Add the blueberries to a 4-inch cake pan.
  3. In a separate bowl, mix the oats, maple syrup, almond flour, and salt. Sprinkle the mixture over the blueberries.
  4. Bake for 15 minutes, until the berries are warmed through and the oat mixture is crispy. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography