This delicious gluten-free blueberry crisp recipe is bursting with flavor! Filled with sweet juicy blueberries and paired with a buttery crisp oat crumble topping. Easy to make with simple ingredients.
Blueberry crisp is one of our favorite desserts to serve in the spring and summer when blueberries are in season and at their freshest. This crisp has a sweet jammy blueberry filling that is bursting with flavor, and the buttery oat crumble topping has the perfect amount of crunch.
You can bake this dessert in a 9×13″-inch baking dish which is great for travel, or in individual ramekins for a more personalized look. Don't forget to top it off with a scoop of vanilla ice cream.
For more show-stopping desserts, check out my Gluten-Free Lemon Tart, Gluten-Free Lava Cakes, and Gluten-Free Apple Crumble Bars.
Why you will love this recipe
Easy and straightforward - With only 10 minutes to prep and just 30-45 minutes of baking time, this delicious dessert can be made in under an hour from start to finish.
Simple healthy ingredients - It's summer served in a dish. This easy recipe has so much flavor and uses very simple ingredients with no refined sugar.
Beautiful rustic presentation - You'll get a rustic bakery-style look with minimal effort. My favorite way to serve this recipe is in mini ramekins for a more personalized feel.
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Ingredients You'll Need
Blueberry Crisp Filling
- Blueberries: Plump juicy fresh blueberries are the foundation of this dessert. You can use fresh or frozen blueberries. If using frozen berries, do not thaw.
- Maple Syrup: For a touch of natural sweetness we add pure maple syrup.
- Arrowroot Powder: This helps the blueberry filling to thicken. If you do not have arrowroot starch you can use cornstarch or tapioca starch instead.
- Vanilla Extract: The vanilla extract helps enhance the flavor of the filling.
- Lemon Juice and Lemon Zest: To complement the flavor of the blueberries, we use fresh lemon juice and lemon zest.
Blueberry Crisp Topping
- Gluten-Free Oats: Oats are a key ingredient in this recipe. We prefer rolled oats for added texture, but quick oats will work too. If avoiding gluten, make sure to look for certified gluten-free oats.
- Almond Flour: Instead of gluten-free all-purpose flour we use almond flour which has a finer texture.
- Sliced Almonds: The sliced almonds add a bit of crunch to the topping.
- Butter: Melted butter gives this topping a rich buttery crisp flavor that is so good! For vegan/dairy-free options, use melted coconut oil or vegan butter as a substitute.
- Coconut Sugar: To keep this recipe without refined sugar, we use coconut sugar. You can also use brown sugar.
- Vanilla Extract: Use a high-quality vanilla extract for the best results.
- Salt: A pinch of salt helps brings out the sweetness and balance the flavors.
- Cinnamon, optional: Cinnamon adds a warm, cozy flavor to the crisp topping. I prefer to leave it out but my husband loves the addition.
Instructions
Step 1: Preheat the oven & grease your baking dish. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish or eight 8-ounce ramekins and set aside.
Make the blueberry filling. Mix together the blueberry-filling ingredients in a large mixing bowl. Pour the filling into the prepared baking dish.
Step 2: Make the almond oat topping. Using the same bowl that has been cleaned and dried, melt the butter in the microwave then add the vanilla extract. Add the remaining dry ingredients, then stir together.
Step 3: Sprinkle the oat topping over the blueberry filling. Distribute the crisp topping evenly over the blueberry filling.
Step 4: Bake the crisp. Place the dish in the oven to bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling around the edges. Remove from the oven and let the crisp rest for 5 minutes, then serve with a dollop of ice cream.
* If using ramekins- fill ¾ full with blueberry filling and sprinkle on the crisp topping. Place the filled ramekins on a baking tray and into the oven for 30 minutes. *
Variations
- Brown butter - Browning the butter for the crisp topping would be a rich decadent treat.
- Dairy-Free/ Vegan - To make this recipe dairy-free and vegan, I recommend using coconut oil in place of butter for the crisp topping.
- Add a fruit combination - Use can use half peaches and half blueberries, or blueberries and mixed berries for a delicious combination.
Storage
- To Store: Place any leftover blueberry crisp in the fridge, covered, for up to 3 days. You can also transfer it to a glass airtight container.
- To Reheat: Individual portions can be reheated in the microwave, or place the entire pan in a 350 degrees Fahrenheit oven for 10-15 minutes or until warmed through.
Top tip
Make sure your oats are gluten-free! Our favorite brand of gluten-free oats is Bob's Red Mill Old Fashioned Rolled Oats.
FAQ
When it's not blueberry season, feel free to use frozen blueberries. Just make sure to not thaw or rinse the frozen blueberries and add an extra 5-10 minutes to the baking time as needed.
Fruit crisps and crumbles are often used interchangeably, but traditionally crisps have oats while crumbles have a flour streusel topping.
This recipe can easily be made dairy-free by using melted coconut oil instead of butter in the crisp topping.
You can double this recipe in the same 9x13-inch baking dish and bake 5-10 minutes longer as needed.
Depending on where you live, blueberries harvest runs from April to late September.
Recipe
Gluten-Free Blueberry Crisp (no refined sugar)
Ingredients
Blueberry Filling
- 6 cups fresh blueberries, washed and dried
- 2 tablespoons arrowroot powder
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Crisp Topping
- 1 cup gluten-free rolled oats (100 grams)
- 1 cup almond flour (100 grams)
- ¼ cup sliced almonds
- ½ cup butter, melted
- ½ cup coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
Instructions
- Preheat the oven & grease your baking dish. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish or eight 8-ounce ramekins, and set it aside.
- Make the blueberry filling. Mix together the blueberry-filling ingredients in a large bowl. Pour the filling into the prepared baking dish.
- Make the almond oat topping. Using the same bowl clean and dried melt the butter in the microwave then add the vanilla extract. Add the remaining dry topping ingredients and stir together until combined.
- Sprinkle the oat topping over the blueberry filling. Distribute the crisp topping evenly over the blueberry filling. It's ok if there are gaps.
- Bake the crisp. Place the dish in the oven to bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling around the edges. * If using ramekins- fill ¾ full with blueberry filling and sprinkle on the crisp topping. Place the filled ramekins on a baking tray and into the oven for 30 minutes. *
- Remove from the oven and allow the crisp to rest for 5 minutes. Serve warm with a dollop of ice cream.
Sarah Brady says
This recipe is perfection. Cooking with multiple food allergies can be challenging but Rebecca’s recipes make it so much easier. Just finished eating my second helping of this amazing dessert! Thankful for the added tip to sub half blueberries with peaches. I used white peaches and it turned out absolutely delicious!! Highly recommend!