Dairy-Free Blueberry Crisp

For the blueberry filling: 

• 8 cups blueberries, fresh or frozen

• 3 tablespoons cornstarch 

• ½ cup granulated sugar

• ¼ cup light brown sugar 

• ¼ teaspoon salt 

• 2 teaspoons vanilla extract

• 1 tablespoon lemon juice

For the crisp topping: 

• 1 cup all-purpose flour 

• 1 cup quick-cooking oats 

• ¼ cup toasted coconut flakes

• ¾ cup packed light brown sugar 

• ¼ cup granulated sugar

• ½  teaspoon ground cinnamon 

• ½  cup margarine, melted

1. Preheat oven to 400℉.

2. In a large mixing bowl, combine blueberries, cornstarch, sugar, salt, vanilla, and lemon juice. Mix until the blueberries are fully coated. Pour the blueberry mixture  into a 9x13 baking dish. Set aside.

3. In a medium mixing bowl, stir together flour, oats, coconut flakes, both sugars, and cinnamon. Add margarine and mix until fully combined (will be thick). 

4. Evenly spread the crumb mixture across the top of blueberries.

5. Bake for 35-45 minutes, or until the blueberries are bubbly and the topping is browned. Allow to cool for 10-15 minutes.

6. Serve with vanilla  ice cream, if desired. Enjoy!