Vegan Blueberry Crisp with Pecan Oat Crust
Ingredients
Filling
- 3 cups fresh blueberries
- 3 tbsp coconut sugar
- 2 tbsp tapioca starch
Crust
- 2 cups rolled oats (if gluten free use gluten free oats)
- 1.5 cups pecans
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 cup vegan marg or solid coconut oil
Preparation
Grease a 9-inch tart tin and preheat oven to 180°C
Prepare the filling by mixing blueberries, coconut sugar and tapioca starch in a bowl and set aside
To make the crust, add oats, 1 cup of pecans and coconut sugar to a food processor and pulse until it forms a fine crumb
Transfer the crumb to a bowl and mix in the baking powder
Add vegan margarine or solid coconut oil and rub through with fingers to form the crumb
Hold back 1/2 cup of the crumb for the topping and press the remaining crust into the tart tin
Add the blueberries to the crust, making sure not to include any liquid at the bottom of the bowl
Roughly chop the remaining 1/2 cup of pecans and add to the leftover crumb
Sprinkle the pecan mixture over the crust
Bake for 25 minutes, then cover with foil and bake for another 20 minutes
Allow to cool, then serve hot or cold
Notes
This recipe is refined sugar-free and uses only 7 ingredients
It is especially delicious served with a scoop of vanilla ice cream or dairy-free yoghurt
