This blueberry lemon crisp is the perfect spring dessert. It’s a total crowd pleaser that is bursting with flavor. I love the blueberry lemon filling and the lemon infused crisp is so delicious.

This healthy blueberry lemon crisp will remind you of blueberry pie but way easier to make. It takes ten minutes to prep and the oven does the rest. Seriously the easiest, yet most satisfying dessert ever.

If you know me, you know I love a good fruit crisp. This blueberry lemon crisp is bright, sweet, and nutty. The textures and flavors are amazing. No one would even know that this is vegan, gluten-free, and refined sugar free. It’s made with wholesome ingredients, leaving you feeling great after eating it. You can even enjoy it for breakfast too!

If you make this blueberry lemon crisp, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Prep Time:10

Cook Time:45

Total Time:55

Ingredients

filling

6 cups blueberries (fresh or frozen, see notes)
1/3 cup + 1 Tbsp coconut sugar (sub brown sugar)
3 Tbsp lemon juice
3 Tbsp cornstarch (more if using frozen, see notes)
1 tsp vanilla extract

topping

1/4 cup coconut sugar (or brown sugar)
1 cup rolled oats
1/2 cup oat flour
1/2 cup almond flour
1/4 tsp sea salt
1/4 cup pure maple syrup
1/4 cup melted coconut oil (or melted vegan butter)
1/4 cup sliced almonds
1 large lemon zested
1 Tbsp lemon juice

Instructions

Preheat the oven to 350 degrees F. Spray a large pie pan or cast iron skillet and set aside.
In a large mixing bowl, add all the filling ingredients. Stir until well combined. If using frozen berries, add 2 more tablespoons of cornstarch. Add mixture into the prepared pie pan.
In a medium mixing bowl, add all the topping ingredients. Stir until well combined. Sprinkle topping evenly over the top of the blueberries. Use your hands or the back of a spatula to press/pack it down.
Bake in the oven for 40-45 minutes, or until top is golden brown.
Let it cool for a few hours before serving so it can set. Enjoy with some ice cream on top! Although best when fresh, keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30 seconds or until warm.

Notes

*If you are using frozen blueberries, add an additional 2 Tbsp of cornstarch to the filling.

Servings: 8

Blueberry Lemon Crisp (vegan, gluten-free, refined sugar free)