Summer meets fall in this fresh, fruity apple and blueberry crisp, a gluten-free vegan dessert made in a skillet, right on the stovetop. Enjoy a delectable, easy dessert minus the 30 minute baking time usually required for crisps and crumbles. Served warm with dollop of vegan ice cream, it’s heavenly!
Berries and apples are my favorite fruit combination in crumbles and cobblers, though the true season in which they overlap is brief — we’re talking late summer / early fall.
This being said, feel free to use frozen blueberries so you can enjoy this any time of year. As noted in the recipe, you might need to use a little more of the thickener (arrowroot or cornstarch) if using frozen berries, as they become more liquidy.
Is this dessert gluten-free? Yes; but make sure to use certified GF oats if that’s a concern for you.
Ingredients for Stovetop Apple and Blueberry Crisp
- Vegan butter
- Quick-cooking oats (oatmeal)
- Natural granulated sugar
- Apples (crisp & sweet; 4 medium-large or 5 medium)
- Fresh or thawed frozen blueberries (about 2 cups)
- Apple or orange juice
- Maple syrup or agave nectar
- Arrowroot or cornstarch
- Vanilla vegan ice cream or coconut whip (optional)
Though this fruity dessert is great as is, a dollop of vegan ice cream or coconut whip makes it that much better!
Explore more …
- Delectable Oat Desserts and Breakfast Treats
- Vegan Gluten-Free Dairy-Free Desserts and Sweets
- Pear and Apple Crisp with Fresh Cranberries
- Vegan Apple or Pear Crumble
Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 tablespoon vegan butter
- 1/3 cup quick-cooking oats (oatmeal)
- 1/3 cup finely chopped walnuts
- 2 tablespoons natural granulated sugar
- Pinch of cinnamon
- 4 medium-large or 5 medium crisp, sweet apples
- 2 cups fresh or thawed frozen blueberries
- 1/4 cup apple or orange juice
- 2 to 3 tablespoons maple syrup or agave nectar, to taste
- 1 tablespoon arrowroot or cornstarch (or a bit more if using frozen berries)
- Vanilla vegan ice cream for serving
- Heat the vegan butter in a large skillet. Sprinkle in the oats, walnuts, sugar, and cinnamon. Stir quickly to coat. Toast over medium heat, stirring often, for 5 to 7 minutes or until the walnuts are fragrant.
- Remove the skillet from the heat and transfer the oat mixture to a bowl. Wipe out the skillet.
- Peel the apples and cut into fairly thin (about 1/4-inch-thick) slices.
- Combine the apples with the juice in the same skillet and cook over medium heat until they’ve softened but still hold their shape, about 5 minutes.
- Add the berries and maple syrup. Cook until the the berries have started to burst and the apples are just tender, about 3 to 4 minutes longer.
- In a small container, combine the arrowroot or cornstarch with just enough cold water to dissolve smoothly, and stir into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.
- Sprinkle a bit less than half of the oat mixture in the bottom of a pie pan. Pour in the fruit mixture, then sprinkle the remaining oat mixture over the top.
- Allow to cool in the pan until just warm or at room temperature, then serve in small bowls.
Variation: Serve with a dollop of vegan ice cream or coconut whip if you'd like.
Here are more delectable vegan desserts & sweets.