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Gluten-Free Blueberry Crisp

This easy gluten-free blueberry crisp recipe is the perfect sweet, healthy, and vegan summer dessert! It's naturally sweetened with maple syrup and topped with a buttery oatmeal walnut crumble. You can use fresh or frozen blueberries!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings
Calories: 233 kcal
Course: Dessert
Cuisine: American

Ingredients

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
Oat 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

    Cup of Yum
  1. 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.
  2. Pat the blueberries dry if you washed them.
  3. Toss the blueberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Then spoon them into the greased dish.
  4. 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.
  5. Spread the oat crumble mixture evenly on top of the blueberries.
  6. Bake for 40 – 48 minutes, until the top, is golden crisp and the blueberries are bubbly. I baked mine for about 45 minutes.
  7. Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.

Notes

  • Almond Flour: The best substitute for almond flour in this recipe is oat flour. Do not use coconut flour.
  • Frozen Blueberries: 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.
  • Double Recipe: You can double this recipe. Simply bake the blueberry crisp in a large 9x13″ baking dish.
  • 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.

Nutrition Information

Calories 233kcal (12%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Sodium 10mg (0%) Potassium 137mg (4%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 48IU (1%) Vitamin C 9mg (10%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 233

% Daily Value*

Calories 233kcal 12%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Sodium 10mg 0%
Potassium 137mg 3%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 48IU 1%
Vitamin C 9mg 10%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.