The classic blueberry crumble

Vegan blueberry crumble

This scrumptious, versatile blueberry crumble makes the perfect breakfast and dessert, you’ll try both versions in one day – it’s that good. Serve as-is or on a small serving of vegan yogurt for breakfast or enjoy with a scoop of vegan ice cream for dessert. Add a 1/2 scoop of protein powder when meal prepping for some added “umph” to make sure you’re getting as much protein intake at the start of your day, but this is just a preference – keeping in mind that quinoa is a full protein. This is also a personal comfort go-to…probably my one and only – Enjoy!

Classic blueberry crumble

Prep Time 15 mins
Cook Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 People
Calories 364 kcal


Blueberry prep

  • 1 pint blueberries
  • 1/4 cup white sugar
  • 1 lemon rhind
  • 1/2 lemon (juice from lemon)


  • 1 1/2 cup gluten-free oatmeal
  • 1 cup quinoa
  • 1/4 cup brown sugar
  • 1/4 cup vegan butter
  • 1 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp French vanilla extract
  • 1/4 cup hemp hearts


  • Sliced almonds


  • In a small mixing bowl, add all blueberry prep ingredients and set aside.
  • In a separate bowl, add and mix all blueberry crisp contents thoroughly. Set aside.
  • Transfer blueberry crisp contents into a pyrex / 9×13 baking tray and spread evenly.
  • Layer the blueberry crisp contents overtop blueberries.
  • Bake for 35 minutes at 350° celcius for 30-15 minutes.
  • Cool for approximately 10 minutes before serving.
  • Sprinkle sliced almonds (optional).


Calories: 364kcalCarbohydrates: 55gProtein: 9gFat: 13gSaturated Fat: 2gTrans Fat: 1gSodium: 68mgPotassium: 280mgFiber: 6gSugar: 25gVitamin A: 452IUVitamin C: 8mgCalcium: 53mgIron: 3mg
Keyword Blueberry Crumble
Tried this recipe?Let us know how it was!

Transfer contents into an air-tight, glass Pyrex container and re-warm for 15 minutes in the oven at 350 degrees when serving. Keeps for three days (or at least at mines :)).

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