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.

The Easiest Gluten Free Blueberry Crisp (Healthy & Crunchy)

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

Scale

— 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

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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