2 cups fresh or thawed frozen blueberries
1/2 cup vegan semisweet chocolate chips
1/2 cup plus 2 tablespoons sugar
grated zest of 1 lemon
3/4 cup all purpose flour
1/2 cup quick cooking oats
3/4 cup vegan margarine, melted
2 teaspoons ground cinnamon
Preheat the oven to 350 degrees. In a large bowl, combine the blueberries chocolate chips, 2 tablespoons of the sugar, and zest, mixing well. Spread the mixture evenly into a 9 inch pie plate. Set aside.
In a medium bowl combine the flour, oats, remaining 1/2 cup sugar, margarine, and cinnamon. Mix until crumbly. Sprinkle the mixture evenly on top of the blueberries. Bake until the top is lightly browned about 25 minutes. Cool on a wire rack at least 15 minutes before serving. Serve warm.
Recipe by Robin Robertson "Vegan on the Cheap" photo by Laura Spear