Delicious and full of wonderful blueberry flavor, gluten-free blueberry crisp is sure to be a favorite dessert this summer! It’s quick and easy to make, and loaded with tons of sweet, juicy blueberries topped with a crunchy oat crisp.
Blueberries have always been one of my favorite fruits, so needless to say, I love blueberry season. Just a mile from our house, we can pick organic blueberries, and it’s become a favorite summer tradition around here.
I love having almost unlimited blueberries to eat fresh and bake everything from blueberry cheesecake German pancakes to this recipe! While fresh is still probably my favorite way to eat blueberries, this gluten-free blueberry crisp is one of my favorite summertime desserts (especially when served with healthy homemade ice cream).
Even though it’s gluten free and made without refined sugar, I don’t think anyone could tell the difference! It’s sure to be a hit wherever you serve it, and you can just keep it a secret how healthy it actually is.
Why You’ll Love Gluten-Free Blueberry Crisp
Rich blueberry flavor – Every bite is loaded with sweet, juicy blueberries perfectly balanced with a crispy oat topping.
Gluten & dairy free – Since it’s made without two of the most common allergens, almost everyone can enjoy this delicious dessert!
Simple Ingredients – This recipe is made with only simple, real ingredients that you likely already have in your pantry. No grocery store runs for unusual ingredients is always a plus for me!
Refined sugar free – Gluten-free blueberry crisp is naturally sweetened with maple syrup, coconut sugar, and of course blueberries which gives it a rich, sweet flavor. You won’t miss refined sugar one bit!
Healthier Ingredients – I love making healthy food that doesn’t sacrifice when it comes to flavor, and this recipe fits that perfectly. Gluten-free blueberry crisp is full of fruit, protein, and healthy fats. It’s even lower on the glycemic index than most desserts! This makes it easy to justify eating leftovers for breakfast or even a bedtime snack.
Easy recipe – Super quick and simple to make, this blueberry crisp comes together in almost no time at all – even if you have a toddler on your hip like I usually do.
Healthier Dessert
I’m pretty picky when it comes to desserts. A recipe has to have the right level of sweetness, lots of great flavor, and not be complete junk food. But if we’re going to sacrifice flavor for health, I’m just going to make something else.
That’s why I love this recipe so much! It’s made with wonderful ingredients and full of incredible sweet flavor.
Lower glycemic index – This recipe is naturally sweetened with blueberries, maple syrup, and coconut sugar. It’s also made without white flour which is extremely high glycemic.
High protein dessert – Gluten-free blueberry crisp is full of oats, oat flour, and almond flour, all of which are much higher in protein than white flour.
Fruit based – Blueberries not only taste amazing, but they are often considered a superfood. They are high in various vitamins and fiber and loaded with antioxidants!
Real ingredients – Made only with minimally processed real, whole food ingredients, gluten-free blueberry crisp will not only satisfy your sweet tooth but also leave you feeling satisfied.
How Long Does Gluten-Free Blueberry Crisp Keep?
While I love it best eaten still slightly warm fresh out of the oven, gluten-free blueberry crisp will keep in an airtight container in the fridge up to 5 days. When you’re ready to enjoy it, you can reheat it in the oven or eat it cold.
Can I Use Frozen Blueberries?
While fresh blueberries are always the best, frozen blueberries will work wonderfully as well for blueberry crisp.
Can I Prep Gluten-Free Blueberry Crisp in Advance?
Yes! You can prep this recipe in advance, and it will still turn out amazing.
To do so, prep the blueberries and topping separately and store in airtight containers in the fridge for up to 2 days. Right before baking, spread the topping over the blueberries. (If you place the topping on top too early it will get soggy.)
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients
Blueberries – You can use either fresh or frozen blueberries.
Rolled oats – Not quick oats. For extra nutrition, use sprouted oats. If it’s important that the blueberry crisp is gluten free, make sure to use gluten-free oats.
Coconut sugar – This is one of the best granulated sugar substitutes in my opinion! In a pinch, you can use white sugar instead.
Maple syrup – Provides a little more sweetness and flavor and gives the topping a wonderful texture.
Oat flour – Homemade oat flour or store bought. If you need this recipe to be gluten free, use gluten-free oat flour.
Almond flour – For the best texture, make sure to use blanched almond flour, not almond meal.
Coconut oil – Softened. If you don’t need the blueberry crisp to be dairy free, you can substitute softened unsalted butter.
Vanilla extract
Lemon juice – Freshly squeezed is best, however, you can also use bottled lemon juice if necessary.
Salt – Sea salt or Himalayan
Step-By-Step Instructions
Step 1: First, preheat your oven to 350 degrees, and grease a 9″x13″ glass baking dish. I like to use avocado oil or coconut oil to grease the dish, but you can also use butter.
Next, place the blueberries in a large mixing bowl and stir in the vanilla and lemon juice. Then pour the fruit mixture into the baking dish.
Step 2: Now for the topping! Combine the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt, and stir until it’s well combined.
Step 3: Next, spread the topping evenly across the top of the blueberries.
Step 4: Place the blueberry crisp in the preheated oven and bake for 40 minutes or until the blueberries are bubbling and the top is just beginning to turn brown. Enjoy warm!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Gluten-Free Desserts
Gluten and Dairy-Free Apple Crisp
Gluten-Free Blueberry Crisp
Ingredients
- 6 cups blueberries
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon lemon juice juice from about half a lemon
- 1/2 cup maple syrup
- 2 1/2 cups rolled oats if you need the blueberry crisp to be gluten free, use gluten-free oats
- 1/2 cup coconut sugar
- 1 1/4 cup oat flour if you need the blueberry crisp to be gluten free, use gluten-free oat flour
- 1 1/4 cup almond flour
- 2/3 cup coconut oil softened
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9"x13" glass baking dish.
- Place the blueberries in medium bowl and add the vanilla and lemon juice. Stir until it's well combined.
- Spread the blueberry mixture across the bottom of the baking dish.
- In a mixing bowl, combine the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt, and stir until it's well combined.
- Spread the mixture evenly across the top of the fruit.
- Place the blueberry crisp in the preheated oven and bake for 40 minutes or until the blueberries are bubbling and the top is just beginning to turn brown.
- Enjoy warm with vanilla ice cream or just by itself!
This looks like an amazing recipe! I have to try it the next time I get a bunch of fresh blueberries!
Thank you, Amber!
As soon as I get to the market I’ll be making this… It looks so incredibly good.
Thank you! I hope you enjoy it!
This recipe is so easy and everyone always loves it. I know you will too!