Healthy Gluten-Free Blueberry Crisp

This healthy gluten-free blueberry crisp is naturally sweetened with maple syrup, dairy-free, and topped with a crispy almond-oat crumble. Made with fresh or frozen blueberries, coconut oil instead of butter, and no refined sugar, it's the perfect summer dessert — easy enough for a weeknight and impressive enough for guests.

5 from 7 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

The Blueberry Filling:

6 cups fresh blueberries (about 3 pints), fresh is best (frozen works too)
3 tablespoon coconut sugar, or brown sugar
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon, optional
2 tablespoon cornstarch, arrowroot, or tapioca starch

The Oatmeal 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 teaspoon salt
¼ teaspoon ground cinnamon
½ cup pure maple syrup
¼ cup melted coconut oil
1 teaspoon pure vanilla extract

Instructions

Preheat. Heat the oven to 350°F and lightly grease a 9×9-inch baking dish, 9-inch pie dish, or 9-inch skillet with nonstick spray.
Make the filling. In a large bowl, toss the blueberries with coconut sugar, lemon juice, lemon zest, vanilla, and cornstarch until coated. Spread into the greased dish.
Make the crumble. In the same bowl, stir together the oats, almond flour, walnuts (if using), salt, and cinnamon. Pour in the maple syrup, melted coconut oil, and vanilla, and mix with your hands until the topping forms clumps.
Assemble. Sprinkle the crumble evenly over the blueberries.
Bake. Bake for 40–48 minutes, until the topping is golden and the blueberries are bubbling.
Cool and serve. Let cool for 10–15 minutes before serving. Best enjoyed warm with vanilla ice cream.

Notes

Almond flour: Swap with oat flour (1:1) if needed. Don't use coconut flour — it turns the topping dry and dense.

Frozen blueberries: Don't thaw. Toss frozen berries straight with the starch, sugar, and lemon juice, then add to the dish. Bake time stays the same.

Doubling: Double the recipe and bake in a 9×13" dish. Add 5–10 minutes to the bake time.

Storage: Best within a few hours of baking. Leftovers keep in the fridge (covered) for up to 3 days.

Reheating: Reheat the full dish at 350°F for 10–15 minutes, or microwave a single serving in 15-second bursts until warm.

Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge and add 5–8 minutes.

Nutrition

Course Dessert

Cuisine American

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