Food & Cooking Recipes Dessert & Treats Recipes Vegan Blueberry Crisp 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 8, 2018 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 15 mins Total Time: 2 hrs 30 mins Toasted almonds add an extra crunch to the oat topping in this easy vegan dessert. Chock-full of fresh blueberries, it's ideal for summer entertaining. Ingredients Topping 1 ½ cups old-fashioned rolled oats, divided ½ cup toasted almonds ½ cup sugar ¼ teaspoon kosher salt ½ cup extra-virgin coconut oil, room temperature Filling ¾ cup sugar ¼ cup cornstarch ½ teaspoon kosher salt 2 pounds blueberries (6 cups) 1 tablespoon fresh lemon juice Directions Topping: Preheat oven to 375 degrees. Pulse 1 cup oats and almonds in a food processor until coarsely ground. Transfer to a medium bowl and add remaining 1/2 cup oats, sugar, salt, and coconut oil. Mix with your hands or a fork until evenly moistened and large clumps form. Filling: In a large bowl, whisk together sugar, cornstarch, and salt. Add blueberries and lemon juice; stir to combine. Transfer to an 8-inch square baking dish. Sprinkle evenly with topping. Cover with parchment-lined foil and bake 30 minutes. Remove foil and continue baking until center is bubbling and topping is golden brown, about 45 minutes more. Let cool at least 1 hour before serving. Cook's Notes Toast almonds in a 350-degree oven until fragrant and slightly darkened, about 12 minutes. Rate It PRINT