12tablespoonvegan butterMiyoko's or Earth Balance Soy Free
¼cuppure maple syrup
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Preheat the oven to 350°F (176°C) and lightly butter the bottom of a 8x8-inch (163cm) square pan
Wash and gently pat dry the 8 cups of blueberries and spread evenly in the pan.
Combine the 2 cups rolled oats, 1 cup whole wheat flour, 1 cup walnuts, 12 tablespoon vegan butter, ¼ cup pure maple syrup, 2 tablespoon minced rosemary, and ½ teaspoon salt in a food processor and pulse until the mixture resembles a course meal.
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.
Cool for 10 minutest before serving.
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.