Gluten-Free Blueberry Crisp

Easy and delicious, gluten-free blueberry crisp is sure to be a favorite dessert this summer!

5 from 1 vote

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Course: Clean Eating Dessert Recipes

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 315kcal

Author: Violet Parcha

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

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!