Summer meets fall in this fresh, fruity apple and blueberry crumble, a vegan dessert made in a skillet, right on the stovetop. Here’s a way to enjoy a sweet, delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.
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.
Though this fruity dessert is fine on its own, a dollop of vegan ice cream or coconut whip makes it that much better! Here are lots more delectable oat desserts and breakfast treats for you to explore.
- 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
- 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.
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Here are more delectable vegan desserts & sweets.