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Summer Blueberry Crisp

Contains: Wheat

Serves 6



2 pints of fresh blueberries

1 tablespoon granulated sugar

Juice of ½ lemon

The zest of 1 lemon

1 tablespoon all purpose flour (or gluten free substitute)


⅔ cup oats

¼ cup brown sugar

2 tablespoons all purpose flour (or gluten free substitute)

3 tablespoons dairy free butter (PURE Pick: Earth Balance Soy Free Buttery Spread)

¼ teaspoon ground cinnamon

Dairy free vanilla ice cream (optional) (PURE Pick: Oatly Vanilla Frozen Dessert)


・Preheat the oven to 400ºF.

・Combine the blueberries, granulated sugar, lemon juice/zest and 1 tablespoon of flour.

・Set aside.

・Place the oats, brown sugar, flour, butter, and cinnamon in a separate bowl.

・Combine using a fork or a hand-held pastry blender until it forms into crumbs.

・Prepare either a round pie pan or 6 smaller ramekins.

・Place the blueberries in the dish (or divide amongst the 6).

・Top with a layer of the crumble mixture.

・Bake until the fruit is bubbly and the crumble is golden brown (about 15-20 minutes).

・Serve warm with dairy free vanilla ice cream (optional).

© 2023 PURE Allergy Life LLC

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