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Easy VEGAN Blueberry Crisp

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!

Your favorite vegan muesli/granola. We like this one JESSICA’S VANILLA MAPLE GRANOLA available at
Whole Foods Market and
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
Your favorite NO BULL Dairy-Free ice cream flavor. We like Blueberry Pie or Vanilla Bean for this recipe.

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
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.

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