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Vegan Blueberry Apricot Crisp

Summer stone fruit, blueberries, and a crunchy topping with a hint of rosemary. A delicious and healthy dessert.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


  • For the fruit base:
  • 12 medium ripe apricots – remove the stone and slice into ½ inch pieces
  • 2 cups of blueberries
  • ¼ cup plus 1 tablespoon of coconut sugar
  • 1 teaspoon of ground cinnamon
  • ¼ cup of lemon juice
  • 1 tablespoon of corn starch
  • For the topping:
  • 1 cup of whole wheat flour
  • ½ cup of walnuts
  • 1 cup of whole oats
  • 1 stick of chilled vegan butter cut into small cubes
  • 2 tablespoons of coconut sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground sea salt
  • 3 to 4 tablespoons of water


  • Preheat the oven to 350°
  • For the fruit base:
  • Put the apricots, blueberries, coconut sugar, cinnamon, lemon juice, and corn starch in a deep 9 inch baking dish and gently fold the mixture together until the sugar dissolves.
  • For the topping:
  • Put the flour, walnuts, oats, butter, sugar, cinnamon, salt, and water in the bowl of your food processor and pulse until it’s crumbly and sticks together. Spread evenly on top of the fruit and pat it down so it’s firm on top.
  • Bake for approximately thirty minutes or until the topping is golden brown and the fruit is bubbling.
  • Let it cool for at least ten minutes before serving.
  • Store covered in the refrigerator for up to four days.
  • Enjoy!