This vegan blueberry crisp is a healthy and easy dessert made with oats, maple syrup, pecans, shredded coconut, and fresh blueberries. Perfect for a sweet treat that’s dairy-free and delicious!

1. Heat oven to 180C/Fan forced 160C and grease and line a 20 x 30cm cake tin with baking paper. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a ...

300g butter, softened. 425g caster sugar. Zest of 1 lemon. 6 eggs, beaten. 250g self raising flour. 300g blueberries. 200g desiccated coconut. 200g lemon curd ...

This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

Add coconut, hemp seeds, and chopped walnuts if desired. The crisp topping should be dry but moist enough to form small crumbles. 4. Pour the crisp topping over the blueberries, gently patting it ...

Melt coconut oil in a saucepan over medium-low heat. When melted, remove from heat and stir in quick oats, light brown sugar, flour, cinnamon, and a pinch of salt. Stir until well combined.

Sheri Castle shares how to make fresh blueberry parfaits with pistachio crumble. Fresh blueberries prove a sweet success when Sheri Castle shows us how to use them in her parfaits with pistachio ...

Sprinkle the crumble mixture over the fruit. Bake for 30–35 minutes or until the fruit is bubbling and the top is golden and crisp. Cover with foil if the top is browning too quickly.

Central Florida blueberry U-picks are in swing now through May. This easy crisp is a great way to show off those antioxidants … especially when you top them with ice cream.