Gluten-Free Blueberry Crisp (No Refined Sugar)

With a rich blueberry filling and crunchy topping, gluten-free blueberry crisp is sure to be a favorite dessert this summer! It’s quick to make with oats and almond flour and is the perfect healthy treat.

Blueberry Traditions, Then and Now

I love blueberry season! Just a mile from the home I grew up in, there’s a patch of organic blueberries, and picking them was always a favorite summer tradition. While eating them fresh is always so good, there’s nothing like rich, juicy blueberries baked into your favorite treats (hello, blueberry cheesecake pancakes!).

This healthy dessert has become a family favorite, with my toddlers dividing their favorite parts (my 18-month-old son devours the blueberries while his sister goes straight for the crisp topping😂). But I think the best way to enjoy it is all together, with a big scoop of naturally-sweetened ice cream on top.

What Makes this Blueberry Crisp Special?

• Classic rich flavor combining juicy blueberries with a sweet, crunchy topping.
• Healthy & allergy friendly, this recipe is made without gluten, dairy, eggs, and refined sugar.
• Easy summer dessert taking only 10 minutes to get in the oven.

Ingredients

• Blueberries – You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw first.
• Rolled oats – Not quick oats. For extra nutrition, use sprouted oats. Make sure they’re certified gluten-free!
• Coconut sugar – This is one of the best easy sugar substitutes! If you prefer, you can use white or brown sugar instead.
• Maple syrup – Provides a little more sweetness and depth of flavor and gives the topping a wonderful texture.
• Oat flour – Homemade oat flour or store bought. Make sure it’s certified gluten-free!
• Almond flour – You can substitute almond meal which will give the topping a nuttier texture.
• Coconut oil – Softened. If you don’t need the blueberry crisp to be dairy free, you can substitute softened unsalted butter.

Tools Needed

• 9″ x 13″ glass baking dish

Step-By-Step Instructions

Step 1: First, preheat your oven to 350 degrees. Place the blueberries in a baking dish and stir in the tapioca starch, vanilla, cinnamon, and lemon juice.

Step 2: Next, in a medium bowl, stir together the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt.

Step 3: Spread the topping loosely across the top of the blueberries.

Step 4: Place the blueberry crisp in the oven and bake for 40 minutes or until the blueberries are bubbling and the top is just beginning to turn golden brown.

Step 5: Finally, let the crisp rest for 5-10 minutes, and then enjoy warm.

If you’re looking for more fruit crisp recipes, check out my easy apple crisp and healthy blackberry crisp!

Tips for Success

Use freshly squeezed lemon juice – It has a better flavor and avoids the preservatives in bottled lemon juice.

Don’t skip the tapioca starch – This thickens the blueberry mixture and prevents a watery filling.

Don’t over-mix the topping – Mix until just combined to create a crispy topping that’s not gummy.

Add the topping in chunks – For the best texture, don’t press the oat mixture onto the blueberry filling but drop it in small chunks. Don’t worry if it’s not perfectly even.

Allow time to rest – This gives the filling time to properly thicken for that rich, gooey texture.

FAQs

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome

Gluten-Free Blueberry Crisp (No Refined Sugar)

With a rich filling and crunchy topping, gluten-free blueberry crisp is quick to make with almond flour and is the perfect healthy treat.

5 from 1 vote

Print Rate

Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Calories: 388kcal

Author: Violet Parcha

Equipment

• 9"x13" glass baking pan

Ingredients

• 6 cups blueberries
• 2 1/2 cups rolled oats certified gluten-free
• 1 1/4 cup almond flour
• 1 1/4 cup oat flour certified gluten-free
• 2/3 cup coconut oil softened
• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 2 tablespoons tapioca starch
• 1 tablespoon lemon juice juice from about half a lemon
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350 degrees.
• Place the blueberries in a baking dish and stir in the tapioca starch, vanilla, cinnamon, and lemon juice.
  6 cups blueberries, 2 tablespoons tapioca starch, 1 tablespoon lemon juice, 1 1/2 teaspoons vanilla extract, 1 teaspoon cinnamon
• In a medium bowl, stir together the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt. Spread the mixture loosely across the top of the fruit.
  2 1/2 cups rolled oats, 1 1/4 cup almond flour, 1 1/4 cup oat flour, 2/3 cup coconut oil, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/4 teaspoon salt
• Bake for 40 minutes or until the blueberries are bubbling and the top is just beginning to turn golden brown.
• Let rest for 5-10 minutes and then enjoy warm.

Notes

Don’t over-mix the topping! (This can cause a gummy texture.)

Substitutions:

• Can substitute white or brown sugar for the coconut sugar
• Can substitute butter for the coconut oil
• Can substitute corn starch for the tapioca starch

 

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 198mg | Fiber: 6g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

If you tried this healthy berry crisp, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.