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Vegan Blueberry, Apples, and Coconut Crumble

This recipe is from Donna Hay, veganized!

Course: Dessert
Cuisine: American
Servings: 4 servings
  • 1/3 cup coconut or maple sugar
  • 2/3 cup shredded coconut
  • 1 stick vegan, unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup rolled oats
  • 1 teaspoon vanilla extract
  • 4 Granny Smith apples, peeled and chopped
  • 3 cups blueberries
  1. Heat the oven to 350°. Add 1/3 cup sugar, coconut, butter and flours to a bowl and rub with fingers until mixture resembles coarse breadcrumbs.

  2. Place 1/2 cup sugar, vanilla, apples, and blueberries in a bowl and mix to combine. Spoon into a 10-inch baking dish or pie plate.

  3. Sprinkle crumble mixture on top and bake 20 to 25 minutes or until golden.