This gluten-free blueberry crisp recipe features fresh blueberries sweetened with maple syrup and cinnamon combined with a delicious oat-almond topping to create the perfect dessert for any time of year. It's naturally vegan as well as it uses no butter. Bonus: it is nutritious enough to serve for breakfast!
Who said blueberry crisps are just a summer dessert? Don't get me wrong - nothing gets better than a warm juicy crisp topped with vanilla ice cream in the heat of the summer. But blueberries are available year-round and so should this!
I actually love this crisp just as much in the winter when I need a warm, fresh-baked delicious dessert right out of the oven to help me cozy up.
Crisps and cobblers are very similar - the difference really is just about the topping. Crisps have more of a crunch using a granola-like texture, whereas cobblers are topped with a softer layer similar to a biscuit. I love a good blueberry cobbler as well!
The crumble topping of the crisp consists of almond flour and quick-cooking gluten-free oats. This combo gives just the right balance in gluten-free cooking so it isn't too dense but also not too light or crumbly. I actually prefer to underbake the crisp just a little bit to give the topping a slightly softer texture rather than drying it out.
Ingredients
There are two components to this recipe (the filling and the topping), but it only uses a total of 10 simple ingredients.
The Filling
The Topping
Instructions
1. Preheat the oven and prepare the blueberry filling.
2. Prepare the crisp topping.
3. Bake for 25 minutes until the topping is golden brown. Top with vegan vanilla ice cream and enjoy!
Recipe Tips
- Add lemon juice if desired: I personally don't feel it needs lemon juice as it has just the right amount of tartness. However, adding a teaspoon or a little lemon zest won't overpower the crisp.
- Use quick-cooking oats: I find that quick-cooking gluten-free oats gives the best results and provides for a better texture than old-fashioned oats.
- If using frozen blueberries, thaw them first. Baking with frozen berries would require increased time in the oven, which would dry out the oat-almond topping.
This crisp recipe is vegan, gluten-free and refined sugar-free. I hope you enjoy it as much as I do! Please leave a rating or comment below or tag me on Instagram so I can see your creations! And be sure to check out my vegan and gluten-free apple crisp and peach cobbler recipes too!
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1-Bowl Gluten-Free Blueberry Crisp
- Total Time: 30 minutes
- Yield: 8 1x
Description
This gluten-free blueberry crisp recipe features fresh blueberries sweetened with maple syrup and cinnamon combined with a delicious oat-almond topping to create the perfect dessert for any time of year. Using no butter, it is naturally vegan as well. Bonus: it is nutritious enough to serve for breakfast!
Ingredients
Filling:
- 18 oz fresh blueberries (see notes if using frozen blueberries)
- 2 tbsp arrowroot powder
- 1 tbsp maple syrup
- ¼ tsp ground cinnamon
Topping:
- 1.5 cups super-fine blanched almond flour
- 1.5 cups quick-cooking gluten-free rolled oats
- ¼ tsp baking soda
- ¼ tsp fine salt
- ½ cup melted unrefined coconut oil
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350˚ Fahrenheit. Grease an 8 x 8 baking pan or 12 inch cast iron skillet with coconut oil or avocado oil.
- Prepare the blueberry filling. In a medium mixing bowl, combine blueberries, arrowroot powder, maple syrup and cinnamon. Pour into the prepared baking dish.
- Prepare the crisp topping. In the same mixing bowl, stir together the almond flour, oats, baking soda and salt. Add the melted coconut oil, maple syrup and vanilla extract and stir until well combined. The mixture should be crumbly. Use your hands to sprinkle the topping evenly over the blueberries.
- Bake for 25 minutes until the topping is golden brown. Serve warm or hot with vegan vanilla ice cream.
Notes
If using frozen blueberries, thaw them ahead of time. Place the blueberries in the fridge the night before or allow them to thaw at room temperature for a couple hours until they are no longer frozen.
Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat in the oven at 350˚F for a few minutes until heated through, but I usually just pop it in the microwave for 20-30 seconds.
- Prep Time: 5
- Cook Time: 25
Jill says
Your gorgeous photos enticed me to try this blueberry crisp. I don't need to be gluten free, but oh my gosh! It's so delicious. Definitely going to make this again.
Elaine Gordon says
Thank you so much, Jill! I'm so happy to hear that even though you are not gluten-free you still enjoyed it so much! Thank you for taking the time to leave this review! Best, Elaine
Susan Konzelmann says
Very easy and my family loved it!!! Please advise what the recipe is for 12.
Elaine Gordon says
Hi, Susan! Thank you so much! I'm so happy to hear your family enjoyed this one. What was your question about the recipe?
Ayelet says
Thank you for the recipe- I intend tomato it for Rosh. Hashanah. Any substitute to arrowroot powder?
Elaine Gordon says
you're welcome! Yes, you can use corn starch or maybe even tapioca starch. Please let me know how that goes and Happy and Health New Year!