Vegan apple and blueberry crisp

This is first-time cook simple: A self-saucing pudding with juicy, jammy apples and berries that are bubbling below a nutty, crunchy topping.

This apple and blueberry crisp is my go-to dessert when I’m feeling lazy. It’s one of those soothing, comforting puddings that doesn’t need a lot of technical skill to pull off, hence it’s a good option if you’re a beginner or don’t want to spend a load of time in the kitchen.

Using frozen blueberries keeps the cost under £1 per portion and produces the most irresistible jammy syrup that coats the cinnamon apples beneath a streusel-like topping. Think of it as apple pie’s healthier, more laid-back cousin – no crust, no stress. Any leftovers can then be enjoyed cold for breakfast. I won’t judge.

How To Make Vegan Apple And Blueberry Crisp

• Chef Catling’s recipe notes
• Recipe: Vegan apple and blueberry crisp
• Frequently asked questions

Tips & Notes To Know

• Make ahead: If you prep the filling and topping separately in advance, the apple and blueberry crisp is super easy to assemble and pop in the oven when you’re ready for dessert.
• Buy tart, firm apples: Pink Lady, Braeburn and Jazz hold their shape when baked. Gala and Golden Delicious do not.
• Don’t thaw the blueberries: Use the berries straight from the freezer. Thawing can make the fruit soggy and overly watery.
• Love your leftovers: The beauty of a fruit crumble or crisp is that they keep in the fridge for up to 4 days. Simply reheat in the oven or microwave… or serve cold for breakfast.

Apple and blueberry crisp

Serves: 4 Prep time: 10 mins Cook time: 40 mins 40 mins

Pin

Print

Ingredients

125g plain flour
75g light brown sugar
25g ground almonds
80g dairy-free butter
1/2 tsp vanilla extract
50g muesli (I used Dorset Cereals)
5 Pink Lady apples, cored and chopped into chunks
180g frozen blueberries
1 tbsp cornflour
1 clementine, zested
1 tsp ground sweet cinnamon

Instructions

Step 1
Preheat the oven to 180C. Place the plain flour, sugar, ground almonds and a pinch of salt in a large bowl and mix well.

Step 2
Add the butter and rub into the flour mixture until it resembles breadcrumbs. Stir in the vanilla extract and muesli until well combined and set aside.

Step 3
Place the apples and blueberries in a separate bowl and coat in the cornflour, cinnamon and orange zest. Stir well and spoon the fruit mixture into the bottom of an ovenproof dish.

Step 4
Sprinkle the crumble mixture evenly on top and bake in the oven for 40-50 minutes until the topping is deep golden and the fruit is bubbling at the edges. Serve with yoghurt or dairy-free custard.

Frequently Asked Questions

What’s The Difference Between A Crumble And Crisp?

A crumble topping is softer, more cake-like in texture and is often made using just flour, butter and sugar. A crisp usually contains a combination of nuts and oats as well, hence it is seen as a lighter, healthier alternative.

I Have A Nut Allergy. Can I Substitute The Ground Almonds?

Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

Can I Use Fresh Blueberries?

I used to buy a lot of fresh berries, but I’ve recently switched to frozen because they are cheaper and less likely to spoil as well. The water content of frozen berries is also greater, which contributes to a better syrup.