Vegan Blueberry Crisp with Pecan Oat Topping
Ingredients
- 1 cup rolled oats
- 1 cup pecan halves
- 1/2 cup almond meal
- 1/2 cup unsweetened flaked coconut
- pinch of salt
- pinch of cinnamon
- 1/4 cup + 2 tablespoons olive oil
- 1/3 cup real maple syrup
- 4 cups fresh blueberries
Preparation
Mix the topping ingredients.
Layer the blueberries in the dish.
Add the topping.
Bake at 350°F for 25-35 minutes until bubbly.
Let it rest or set.
Tips
Cover with foil if browning too fast.
Optionally top with a little glaze.
Serve with vegan ice cream, yogurt, or cold from the fridge.
