If you are looking for a dessert that feels like a warm hug, this is it.
This gluten free blueberry crisp is infinitely easier than making a pie, but it delivers all the same satisfaction. You get pounds of jammy, bubbling fruit hidden beneath a thick, crunchy layer of oats and toasted nuts.
Table of Contents
It is healthy enough for breakfast but decadent enough to serve with a scoop of vanilla ice cream after dinner.
A Little Story About This Dish
I love blueberry pie, but I hate making pie crust. The chilling, the rolling, the cracking—it’s a lot of work for a Tuesday night.
That is why I switched to crisps.
I created this gluten free blueberry crisp on a whim when I had three pints of berries about to go soft. I tossed them with lemon and starch, crumbled some pantry staples on top, and threw it in the oven.
The smell that filled my kitchen was intoxicating. It smelled like caramelized sugar and toasted almonds. Now, it is my go-to recipe whenever I need to impress guests without stressing out.
Get Ready to Cook!
What to Expect:
This is a rustic, “messy” dessert in the best way possible. The fruit will break down into a thick, purple sauce, and the topping will crisp up like granola.
Before You Begin:
Make sure you pat your berries dry after washing them. Excess water can make the filling soupy instead of syrupy. Also, if you are using coconut oil, melt it beforehand so it mixes easily with the cold maple syrup.
The Heart of the Dish: Ingredients You’ll Need
The magic of this gluten free blueberry crisp lies in the contrast between the tart filling and the sweet, nutty topping.
The Blueberry Filling
| Quantity | Ingredient | Note |
| 6 cups | Fresh Blueberries | ~3 pints (Frozen works too) |
| 3 tbsp | Coconut Sugar | Or brown sugar |
| 1 tbsp | Lemon Juice | Freshly squeezed |
| 1/2 tsp | Lemon Zest | Brightens the flavor |
| 1/2 tsp | Vanilla Extract | |
| 2 tbsp | Starch | Cornstarch, arrowroot, or tapioca |
| 1/4 tsp | Cinnamon | Optional |
The Oat Crisp Topping
| Quantity | Ingredient | Note |
| 1 cup | Rolled Oats | Certified Gluten-Free |
| 2/3 cup | Almond Flour | Spooned and leveled |
| 1/2 cup | Nuts | Walnuts or pecans (rough chop) |
| 1/2 cup | Maple Syrup | Pure maple syrup |
| 1/4 cup | Coconut Oil | Melted (or butter) |
| 1 tsp | Vanilla Extract | |
| 1/2 tsp | Salt | Crucial for flavor |
| 1/4 tsp | Cinnamon |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple steps for the perfect bubbling gluten free blueberry crisp.
Phase 1: Prepare the Fruit
1. Preheat and prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a cast-iron skillet. I prefer a ceramic dish because it holds heat well.
2. Coat the berries
Place your blueberries in a large bowl. Add the coconut sugar, lemon juice, lemon zest, vanilla, cinnamon, and your chosen starch. Toss everything gently until the berries are glossy and coated.
Why? The starch mixes with the berry juice to create a thick sauce, preventing a watery bottom.
3. Fill the dish
Pour the coated berries into your greased baking dish. Spread them out into an even layer.
Phase 2: The Crumble
4. Mix dry ingredients
In a separate medium bowl, stir together the rolled oats, almond flour, chopped nuts, salt, and cinnamon.
5. Add wet ingredients
Pour the maple syrup, melted coconut oil, and vanilla over the oat mixture. Use your hands to mix it. You want to squeeze the mixture so it creates nice, chunky clusters. It should look like wet granola.
6. Assemble
Scatter the crumble topping evenly over the blueberries. Don’t press it down too hard; just let it sit on top so it can get crispy.
Phase 3: Bake and Serve
7. Bake
Place the dish in the oven. Bake for 40–48 minutes. You are looking for two things: the topping should be golden brown, and the purple fruit filling should be bubbling vigorously around the edges.
8. Cool (The hardest part)
Remove from the oven and let it sit for at least 10–15 minutes. The sauce needs this time to thicken up as it cools. If you scoop it immediately, it will be runny.
9. Serve
Scoop warm servings into bowls. It is absolute heaven with a scoop of vanilla ice cream or a dollop of yogurt.
Mastering the Dish: Pointers for Perfection & How to Store
Almond Flour Alternatives
If you have a nut allergy (besides the optional walnuts), you can swap the almond flour for certified gluten-free oat flour. Do not use coconut flour—it absorbs too much liquid and will make the topping dry.
Using Frozen Berries
You can absolutely make this gluten free blueberry crisp year-round using frozen berries. Do not thaw them first. Just toss them with the starch and sugar while frozen and bake. You might need to add 5 minutes to the baking time.
Storage
Crisps are best eaten fresh, but leftovers are still tasty. Store them in the fridge for up to 3 days.
Reheating
To bring back the crunch, reheat the crisp in the oven at 350°F for 10–15 minutes. Microwaving works for a quick fix, but the oat topping will lose its crispiness and become soft.
Gluten Free Blueberry Crisp (Healthy & Crunchy)
- Total Time: 50
- Yield: 10 1x
- Diet: Gluten Free
Description
This Gluten Free Blueberry Crisp is the ultimate comforting dessert. It features a bubbly, lemon-kissed blueberry filling topped with a crunchy, maple-sweetened oat and almond crumble.
Ingredients
— Blueberry Filling —
6 cups fresh blueberries (about 3 pints)
3 tablespoons coconut sugar (or brown sugar)
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
2 tablespoons cornstarch, arrowroot, or tapioca starch
— Oat Crisp Topping —
1 cup gluten-free old fashioned rolled oats
⅔ cup almond flour, spooned and leveled
½ cup walnuts, almonds, or pecans (roughly chopped)
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup pure maple syrup
¼ cup melted coconut oil (or melted butter)
1 teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or 9-inch skillet.
2. Pat the blueberries dry if recently washed. In a large bowl, toss blueberries with coconut sugar, lemon juice, lemon zest, vanilla, cinnamon, and starch until well coated.
3. Pour the berry mixture into the prepared baking dish.
4. In a separate bowl, mix together oats, almond flour, nuts, salt, and cinnamon.
5. Pour the maple syrup, melted coconut oil, and vanilla over the dry oat mixture. Use your hands to mix until crumbly and combined.
6. Spread the oat crumble evenly over the blueberries.
7. Bake for 40–48 minutes, until the topping is golden crisp and the blueberry filling is bubbling vigorously.
8. Let cool for 10–15 minutes to allow the filling to set before serving.
Notes
**Almond Flour Sub:** You can substitute oat flour for almond flour. Do not use coconut flour.
**Frozen Berries:** You can use frozen berries without thawing. Just mix them frozen with the filling ingredients.
**Storage:** Best enjoyed fresh, but leftovers keep in the fridge for 3 days. Reheat in the oven to restore crispiness.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 19
- Sodium: 10
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 4
- Protein: 3
- Cholesterol: 0
For fresh inspiration in your gluten-free cooking, take a look at these delicious recipes:
- Gluten Free S’mores Cookie Bars
- Bakery Style Gluten Free Blueberry Muffins
- Gluten Free Oatmeal Pie Crust
Your Burning Questions Answered!
Can I make this grain-free?
To make this fully grain-free (paleo), replace the rolled oats with more chopped nuts and unsweetened coconut flakes. Watch the oven closely as coconut flakes toast faster than oats.
Why is my crisp topping soggy?
This usually happens if there was too much liquid in the fruit or if the dish was covered. Always bake your gluten free blueberry crisp uncovered. Also, ensure you use old-fashioned rolled oats, not quick oats, which can turn mushy.
Can I use other fruits?
Yes! This topping recipe is universal. It works perfectly with peaches, apples, strawberries, or a mix of berries. Just adjust the sugar in the filling depending on the sweetness of the fruit.
Dig In & Enjoy!
This gluten free blueberry crisp proves that healthy ingredients can taste indulgent.
The maple-sweetened topping adds a caramel-like richness that pairs perfectly with the bright, zesty blueberries. Grab a spoon and dig in while it’s warm!
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