There are some great recipes for creating a fruit crisp dessert from scratch online, but we thought we’d
make life easy with this easy recipe. It takes 2 minutes to prepare and 20 mins to bake. Who wants to be
tied to the kitchen baking when it’s summer!?? Not us!
INGREDIENTS:
Your favorite vegan muesli/granola. We like this one JESSICA’S VANILLA MAPLE GRANOLA available at
Whole Foods Market and amazon.com
A dish of Blueberries
2 cups Brown sugar
Lemon Juice (about a tsp will do)
Vegan butte. We like MIYOKO’S CREAMERY ORGANIC VEGAN BUTTER available at Whole Foods Market
and amazon.com
Your favorite NO BULL Dairy-Free ice cream flavor. We like Blueberry Pie or Vanilla Bean for this recipe.
INSTRUCTIONS:
Preheat oven to 350.
Cover the bottom of your baking dish with about an inch of blueberries.
Add a dash of lemon juice and stir around. Make sure the berries evenly coat the bottom of the dish.
Sprinkle 2 cups of brown sugar over the berries.
In a mixing bowl, melt a stick of butter. Combine the butter with the muesli/granola, breaking up any
larger pieces of granola.
Evenly cover the berries with granola/muesli mix. About ½” thick.
Bake for about 20 mins or until the top begins to brown and you can see the berries bubbling to the
surface.
Cool for 10 mins and serve hot with a scoop of NO BULL Vanilla Bean ice cream.
The dessert can be chilled and reheated or served cold.