¼cupsoft coconut oil+ a little extra for greasing ramekins or baking dish
Pre-heat oven to 350° F (177° C)
Lightly grease the bottom and sides of 5 x 8 oz ramekins OR an 8 x 8 baking dish, with coconut oil.
Add blueberries, sugar, lemon juice, lemon zest, and arrowroot starch to a bowl. Stir until combined.
Divide blueberry mixture evenly among the ramekins or add all to an 8 x 8 baking dish and spread so you have an even layer. Set aside.
Add rolled oats, oat flour, and coconut sugar to a bowl and whisk until combined.
Add coconut oil to oat mixture and mix until combined and crumbly.
Divide oat mixture evenly among the ramekins by adding to the top of the fruits (don't pack it down).If using an 8 x 8 baking dish, add all of the oat mixture to the top of the blueberries and spread to make an even, loose layer (don't pack it down).
Bake ramekins for 25 minutes until the fruit is bubbling and the top is golden.If using an 8 x 8 dish, bake for 30 minutes until the fruit is bubbling and the top is golden.
Cool before serving, best when served warm.
Before making this recipe, please read FAQ above for helpful tips to ensure your dessert is a success.
This dessert is best enjoyed the day it was made, but if you have leftovers, store in an airtight container in the fridge. Warm up before serving again.
If using frozen blueberries, use 2.5 tablespoons of arrowroot starch.
If you use extra virgin/unrefined coconut oil for this recipe, the vegan crumble topping will have a coconut flavour. If you would prefer to not have that flavour, please use refined coconut oil.
Old fashioned rolled oats must be used, NOT quick oats (topping will be too mushy) or steel cut oats (topping will not cook properly).
If you are making this in an 8 x 8 baking dish, servings can range from 4-6 depending on how small or large you make each serving.
Nutrition info listed below is for 1 of 5 servings (without any toppings) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.