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A blueberry crisp on a white plate with the pan of crisp in the background.

Vegan Blueberry & Rosemary Crisp

An easy and delicious summer fruit dessert made with fresh blueberries, rosemary, and whole foods.

Course Dessert
Cuisine American, Vegan
Keyword blueberry crisp, blueberry dessert, vegan crisp
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 Servings
Calories 305 kcal
Author Linda Meyer



  1. Preheat the oven to 350°F (176°C) and lightly butter the bottom of a 8x8-inch (163cm) square pan
  2. Wash and gently pat dry the 8 cups of blueberries and spread evenly in the pan.
  3. Combine the 2 cups rolled oats, 1 cup whole wheat flour, 1 cup walnuts, 12 tbsp vegan butter, 1/4 cup pure maple syrup, 2 tbsp minced rosemary, and 1/2 tsp salt in a food processor and pulse until the mixture resembles a course meal.
  4. Sprinkle the mixture evenly over the berries and bake for 40 minutes or until the crust is golden brown and the blueberries have burst and released their juices.
  5. Cool for 10 minutest before serving.

Recipe Notes

  • The Nutrition Facts are an estimate only. 
  • Store in the refrigerator and reheat in a 350°F (176°C) oven until the topping crisps up. 
  • Freeze in a freezer safe container for up to 3 months. If frozen before baking, follow the baking instructions, knowing you may need to increase the time until done. If it's already baked, cover with foil and bake until the blueberries are bubbling hot approximately 25 minutes. 
Nutrition Facts
Vegan Blueberry & Rosemary Crisp
Amount Per Serving
Calories 305 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 190mg8%
Potassium 223mg6%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 14g16%
Protein 5g10%
Vitamin A 595IU12%
Vitamin C 9.7mg12%
Calcium 34mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.