This easy gluten-free blueberry crisp recipe is the perfect sweet, healthy, and vegan summer dessert! It’s sweetened with maple syrup and topped with a buttery oat crumble. You can use fresh or frozen blueberries.
The best homemade gluten-free blueberry crisp recipe
You guys love my berry crumbles and fruit crisp recipes so much that I created another award-winning one! This mouthwatering gluten-free blueberry crisp recipe is bursting with the natural sweetness of fresh blueberries and has the most delicious golden, buttery crisp topping. It’s the ultimate dessert choice for those looking for a sweet but healthy summer treat!
So if you’re looking for a delicious and guilt-free dessert that caters to both gluten-free and vegan lifestyles… you need to try this gluten-free blueberry crisp recipe! Everyone will love this blueberry crisp recipe, and no one will be able to tell it is gluten-free! It’s so delicious that everyone will beg for more.
The combination of the sweet, juicy blueberry filling and the crisp, buttery topping is a perfect balance of textures and tastes. The golden-brown oat crumble is made with ingredients like oats, almond flour, maple syrup, and coconut sugar and becomes irresistibly crispy once baked.
I cannot wait to hear your thoughts about this delicious gluten-free blueberry crisp recipe. It’s the perfect summer treat served with cold vanilla ice cream or fresh whipped cream. My family adores it!
Why you’ll love this healthy dessert recipe
- Blueberry crumble is the perfect Summer dessert.
- The blueberry filling is juicy, sweet, and warm.
- The oatmeal crumble topping is crisp and buttery.
- It’s 100% gluten-free.
- Healthy summer dessert.
- Less than 10 minutes to prep before baking.
- No butter is needed, and this recipe is 100% dairy free.
- This blueberry crisp recipe is vegan.
- It is sweetened with maple syrup and coconut sugar.
- No refined sugar.
- Try this delicious blackberry crumble or this peach crisp next!
This recipe has two parts: the naturally sweet blueberry filling and the buttery oat crumble topping. You’ll love how easy it is to make! Here is a list of all the ingredients you will need to make gluten-free blueberry crisp. Scroll to the recipe card at the bottom to see the exact measurements.
- Blueberries: I used fresh blueberries for the sweetest and most delicious filling. When baked, they burst with naturally sweet sugars and juice. You’ll need 3 pints.
- Coconut Sugar: You don’t need to add this extra coconut sugar, but I recommend it if you like a sweeter dessert.
- Lemon: You need the lemon juice and the zest for tanginess. This helps coat the blueberries in the starch and coconut sugar.
- Cornstarch, Arrowroot, or Tapioca Starch: Don’t skip out on this ingredient. This starch helps hold together the gooey and juicy blueberry crumble filling together.
Oat Crumble Topping:
- Rolled Oats: The first ingredient is gluten-free certified old fashion rolled oats. I don’t recommend using quick oats and defiantly do not use steel-cut oats.
- Almond Flour: This is my secret ingredient. It makes this crumble topping better than traditional recipes because almond flour makes the topping crispy and melt in your mouth.
- Nuts: This adds the best crunch to this healthy oat crisp topping. You can use walnuts, almonds, or pecans. If you are nut-free, leave the walnuts off.
- Salt: Add a dash for a sweet and salty combo.
- Ground Cinnamon: I love adding cinnamon to my crumble and crisp recipes.
- Maple Syrup: Instead of refined sugar, we use maple syrup to naturally sweeten this oat crumble topping. It helps bind everything together and makes the oat topping crispy as it bakes.
- Coconut Oil: Finally, you need 1/4 cup of coconut oil so that this crumble topping is crisp on the outside but melt-in-your-mouth soft on the inside. You can also use butter or vegan butter.
Kitchen tools required
You only need a few kitchen utensils to make this gluten-free, healthy blueberry crisp. Here is a list:
- Mixing Bowls: Use mixing bowls to combine the ingredients for the blueberry filling and the crumble topping.
- Measuring Cups and Spoons: To accurately measure the ingredients for the blueberry crisp using measuring cups and spoons.
- Baking Dish: Choose an oven-safe baking dish to bake the blueberry crisp. A 9×9-inch or 8×8-inch square baking dish or a similarly sized round dish will work well.
- Mixing Utensils: Use a spoon, spatula, or whisk to mix the ingredients together for the blueberry filling and the crumble topping.
- Oven: A standard kitchen oven is needed to bake the blueberry crisp.
How to make gluten-free blueberry crisp
Homemade gluten-free blueberry crisp is so easy to make. Here are easy step-by-step instructions with pictures so any level baker can make this simple recipe.
First, preheat your oven to 350°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Then, set it to the side.
Next, ensure the blueberries are dry if you washed them, and toss them with the coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Spoon blueberries into the greased dish.
Mix rolled oats, almond flour, walnuts (optional), salt, and cinnamon in a separate bowl until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
Then, spread the oat crumble mixture evenly on top of the blueberries.
Bake for 40 – 48 minutes, until the top is golden crisp and the blueberries are bubbly. I baked mine for about 45 minutes.
Let the gluten-free blueberry crisp cool for 10 – 15 minutes before enjoying it! I love serving mine with vanilla ice cream.
Expert baking tips
- Use fresh or frozen blueberries. One of the best parts about this recipe is that you can use fresh or frozen blueberries.
- Do not thaw the frozen blueberries. This is my #1 tip if you use frozen blueberries for this gluten-free crisp recipe. Just coat them in the lemon juice and starch, then add them directly to the greased pan. Do not heat them. in the microwave or stove because they will get mushy and gross.
- Customize the oat crumble topping. Don’t be afraid to get creative with the topping. You can add chopped nuts like almonds, pecans, or walnuts for extra crunch. Adding a sprinkle of cinnamon, nutmeg, or a pinch of salt can also enhance the flavor profile.
- Make sure your crumble topping is well-combined. Mix the healthy oat crisp topping thoroughly with your hands so that the oats, almond flour, and walnuts are entirely coated in maple syrup and coconut oil.
- Make it nut-free. If you have a nut allergy, leave off the walnuts to make this blueberry crisp nut-free.
- Make it ahead of time. You can make this blueberry crisp up to one day in advance if you plan on serving it at a party or event. I left instructions below!
- Let the crisp cool for at least 10 minutes before serving. Allow the berry crisp to cool so the juicy blueberry filling thickens up and the crumble topping firm up.
I bake a lot, so here is a list of the best ingredient substitutions for this blueberry crisp. I only recommend swapping out one or two so the original recipe does not change too much.
- Walnuts: You can use chopped almonds or pecans. If you have a nut allergy, leave them off.
- Coconut Oil: You can use melted unsalted butter or vegan butter. If you only have salted butter, leave off the additional salt called for in the oat topping.
- Fresh Blueberries: You can use frozen blueberries. DO NOT THAW THEM!
- Blueberries: Swap them out with strawberries, blackberries, or mixed berries.
- Almond Flour: You can substitute it with homemade or store-bought oat flour too.
- Coconut Sugar: You can substitute the coconut sugar with light brown sugar or dark brown sugar.
- Cornstarch: You can use tapioca flour or arrowroot powder.
You can serve this homemade blueberry crisp with so many things. Here are a few of my favorites:
- Vanilla ice cream
- Frozen yogurt
- Whipped cream
- Chocolate drizzle
- Drizzle of honey
- Greek yogurt
- Your favorite ice cream
- Non-dairy whipped topping
- Fresh berries
- Lemon zest
- Crème anglaise
- Custard or vanilla pudding
Frequently Asked Questions
Can I use frozen blueberries?
You can certainly use frozen blueberries for this recipe. However, don’t allow the berries to thaw before baking. Simply mix the frozen blueberries with the rest of the filling ingredients and then add them to the greased baking dish.
Can I use mixed berries?
Yes, feel free to use a mix of blueberries, blackberries, strawberries, and/or raspberries. You can use fresh or frozen mixed berries.
Can I use quick oats for the crumble topping?
I recommend using rolled oats since they provide a crunchier, crisper topping. However, you can use quick oats if needed. Do not use steel-cut oats.
What’s the best substitute for almond flour?
In this recipe, the best substitute for almond flour is oat flour. Do not use coconut flour.
Is this recipe vegan?
This blueberry crisp recipe is 100% vegan since it uses coconut oil. There is no butter required.
Is it gluten-free?
This blueberry crisp recipe is 100% gluten-free since there is no refined flour or gluten. We use almond flour instead of all-purpose flour.
Is this blueberry crisp healthy?
This blueberry crisp is healthy for many reasons; here are a few: (1) it calls for simple ingredients, (2) it is gluten-free, vegan, and dairy-free, (3) it’s made with oats which are rich in fiber, (4) it’s made with coconut oil so there are no trans fats, (5) it is refined sugar-free since we use coconut sugar, and (6) it’s made with almond flour, not all-purpose flour.
How can you tell the blueberry crisp is done baking?
Your blueberry crisp is done baking when the fruit filling is bubbling around the edges and the topping is golden brown and crispy to the touch.
Can you make it ahead of time?
You can easily make berry crisps up to one day in advance. Simply prepare the recipe as directed (DO NOT BAKE), then cover it with foil, place it in the fridge, and bake as directed before you’re ready to serve.
Can you double the recipe?
Yes, you can double this recipe. Simply bake the blueberry crisp in a large 9×13″ baking dish.
Storing and reheating leftovers:
Storing: I recommend enjoying this blueberry crisp within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in a sealed container or the original baking dish with aluminum foil.
Reheating: For best results, reheat the large pie dish or pan in the oven for 10 – 15 minutes at 350°F. If you are in a rush or want to heat a single serving, reheat it in the microwave for 45 – 60 seconds in 15-second intervals so the berries do not burn.
If you love this recipe, try these next!
- Healthy Peach Crisp
- Healthy Berry Orange Crisp
- Strawberry Crumble
- Apple Blueberry Crumble
- Blackberry Cobbler (Gluten-Free)
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Gluten-Free Blueberry Crisp
- 1 cup old fashion rolled oats, gluten-free certified
- ⅔ cup almond flour, spooned and leveled
- ½ cup walnuts, almonds, or pecans (optional), roughly chopped with bigger pieces
- ½ tsp salt
- ¼ tsp ground cinnamon
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- Preheat oven to 350°F and lightly grease a 9×9-inch baking dish, 9-inch pie dish, or 9-inch skillet with nonstick cooking spray. Set aside.
- Pat the blueberries dry if you washed them.
- Toss the blueberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Then spoon them into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts (optional), salt, and cinnamon until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
- Spread the oat crumble mixture evenly on top of the blueberries.
- Bake for 40 – 48 minutes, until the top, is golden crisp and the blueberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
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