Stovetop Blueberry Crisp
This stovetop blueberry crisp is a quick and easy vegan dessert! It’s great when you’re hosting friends and you need to whip up a simple but delicious sweet treat!
Even though I’m a food blogger, I don’t do a lot of baking. I’ll whip up a batch of muffins or cookies when the craving strikes but even then, I like to keep it simple. I don’t want to fuss with multiple bowls, too many measuring cups, and treating everything as an exact science. But this blueberry crisp? You really can’t mess it up. Plus, it’s made on the stovetop so you don’t even need to heat up the oven!
How to Make Blueberry Crisp on the Stovetop
Combine walnuts, flour, oats, brown sugar, vanilla, cinnamon, and salt in a bowl.
Stir in melted coconut oil until no dry flour remains.
Add the mixture to a non-stick skillet and cook over medium heat for 10-12 minutes, stirring occasionally. Remove from skillet.
To make the filling, combine granulated sugar, cornstarch, and salt in small bowl, then set aside. Add the blueberries to the skillet. Cover and cook over medium heat until the blueberries thaw and release their juice, about 7 minutes, stirring halfway through cooking.
Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over the filling.
Serve with vanilla ice cream or whipped cream on the side!
Tips for Perfect Stovetop Blueberry Crisp
This crisp will not fully “set,” and it’s best eaten in a bowl with a spoon. The blueberry mixture becomes deliciously soft and sweet, almost like jam. The crunchy topping is delicious with a scoop of ice cream on top. Once cooled, it’s best eaten immediately, but leftovers can be stored in an airtight container in the fridge if needed.
You can make this recipe with fresh or frozen blueberries. I like using frozen blueberries because you don’t have to worry about berries being in season. Plus, they’re usually cheaper than fresh blueberries.
If you have leftover blueberries, try my vegan blueberry muffins or lemon blueberry pancakes!
Print
Stovetop Blueberry Crisp
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Dessert
- Diet: Vegan
Description
This blueberry crisp is easy to make on the stovetop for an easy and delicious dessert! Serve it with ice cream for a tasty summer treat!
Ingredients
Topping
- 3/4 cup chopped walnuts
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
Filling
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 pounds frozen blueberries
Instructions
For the topping:
- Combine walnuts, flour, oats, brown sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted coconut oil until no dry flour remains.
- Add flour mixture to a non-stick skillet and cook over medium heat, stirring constantly, until lightly browned, 10 to 12 minutes; transfer to a plate to cool.
For the filling:
- Combine granulated sugar, cornstarch, and salt in a small bowl; set aside.
- Add the blueberries to a large skillet. Cover and cook over medium heat until the blueberries thaw and release their juice, about 7 minutes, stirring halfway through cooking.
- Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes.
- Remove skillet from heat and distribute topping evenly over filling.
- Let cool for 30 minutes before serving.
Notes
This crisp will not fully “set,” and it’s best eaten in a bowl with a spoon. The blueberry mixture becomes deliciously soft and sweet, almost like jam. The crunchy topping is delicious with a scoop of ice cream on top. Once cooled, it’s best eaten immediately, but leftovers can be stored in an airtight container in the fridge if needed.
Looking for other recipes to make for a party? Here are a few of my favorites:
Brown Butter Oatmeal Chocolate Chip Cookies
What’s your favorite dessert to make for a party?
Had to find a recipe that didn’t involve an oven since the one in the house I live in is no longer working. This was the first recipe I found that didn’t involve an oven, so I thought I’d try it out. I wasn’t sure how it would turn out since I used fresh blueberries instead of frozen, but I shouldn’t have worried. It turned out even better than I had thought it would. In fact, I would describe this crisp as “highly palatable.” Put another way, I couldn’t stop eating it.
By the way, I didn’t have any vanilla ice cream to top it with (although that sounds like a really good idea), but I did have some yogurt, so I topped it with that and the combination was a match made in heaven.
I should also add that I didn’t use as much sugar as this recipe calls for. I halved the amount for both the topping and the filling and it was really all that this needed. More than that would have been too sweet for me.
Thank you, Liz, for a wonderful recipe. If I ever make a crisp again, this will be the recipe I follow.
I’m so glad you liked it, Lisa! Thanks for leaving a review!
Thank you, thank you, thank you. I was waay too excited to find this recipe online. Here I am, in the middle of an extreme heatwave, with a lb of fresh blueberries. No way am I turning on my oven. I had all the ingredients on hand!
THIS RECIPE IS A KEEPER no matter what the weather. We are on different schedules in our house, so I kept the parts separate. I could even take it camping.
Oh, p.s. you never put the vanilla into the instructions for the filling.
Delicious! Even the kids loved it.
This was such a hit! Thank you for this awesome recipe.
I’ve been craving blueberries lately and this looks so easy and SO good! I’m going to have to try this one.