Name: 1-Bowl Gluten-Free Blueberry Crisp
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 18 oz fresh blueberries (see notes if using frozen blueberries); 2 tbsp arrowroot powder; 1 tbsp maple syrup; 1/4 tsp ground cinnamon; 1.5 cups super-fine blanched almond flour; 1.5 cups quick-cooking gluten-free rolled oats; 1/4 tsp baking soda; 1/4 tsp fine salt; 1/2 cup melted unrefined coconut oil; 1/4 cup maple syrup; 1 tsp pure vanilla extract

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!

Gluten-free blueberry crisp served on a white plate with a blue rim topped with vegan vanilla ice cream.

Who said blueberry crisps are just a summer dessert? Don't get me wrong - there are few treats out there that can compete with a warm juicy crisp topped with a scoop of vanilla ice cream in the heat of the summer. But despite blueberry season being from around May through August, they are usually available in grocery stores year-round.

This crisp is such an easy recipe to make, so much so that I'm always looking for an excuse to whip it up. The season to me really doesn't matter - I actually love this 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.

Cobblers and crisps 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 but both are interchangeable to me!

The crumble topping of the crisp consists of almond flour and quick-cooking gluten-free oats. This combination 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.

Gluten-free blueberry crisp in a white baking dish with a silver spoon.

Why You'll Love this Recipe:

Delicious: This crisp is both sweet and tart with a slight crunch from the almond-oat topping. It's one of my favorite desserts!
No mess: Blueberries don't require any chopping or slicing - just rinse and you're ready to go. Also, this recipe uses the same mixing bowl for both the filling and the topping. The topping will get a head start on absorbing the flavors of the filling and it makes cleanup even more of a breeze.
Great way to use up berries: It doesn't matter if your berries aren't in perfect condition. Baking them into a crisp hides any imperfections.
Works well with other fruit: This easy recipe works with essentially any fruit. Feel free to make fruit crisps with peaches, strawberries, raspberries or any combination of seasonal fruit you may have on hand.
Can serve for breakfast (seriously!): This crisp is actually nutritious enough for me to feel comfortable serving to my kids for breakfast (see nutrition facts below). It definitely beats boxed cereal!

Ingredients

There are two components to this recipe (the filling and the topping), but it only uses a total of 10 simple ingredients.

Filling

Fresh blueberries (frozen blueberries are fine to use as well - discussed below)
Arrowroot powder (helps thicken the filling) - can sub cornstarch
Maple syrup
Ground cinnamon

Topping

Super-fine blanched almond flour
Quick-cooking gluten-free rolled oats
Baking soda
Fine salt
Melted coconut oil (or sub vegan butter)
Maple syrup (I used a liquid sweetener for the perfect consistency instead of maple sugar, coconut sugar or brown sugar)
Pure vanilla extract

How to Make Gluten-Free Blueberry Crisp

1. Preheat oven to 350˚ Fahrenheit. Grease an 8 x 8 baking pan or 12-inch cast iron skillet with coconut oil, vegan butter or avocado oil.

2. Prepare the blueberry filling. In a medium mixing bowl, combine blueberries, arrowroot powder, maple syrup and cinnamon. Pour into the prepared baking dish.

A glass bowl of fresh blueberries, arrowroot powder, ground cinnamon and maple syrup with a light gray background.

A glass bowl of fresh blueberries, arrowroot powder, ground cinnamon and maple syrup tossed together with a light gray background.

3. 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.

Blueberry crisp topping ingredients in a glass bowl next to a blue and white cloth.

Blueberry crisp topping ingredients tossed together in a glass bowl with a white and blue towel.

4. Bake for 25 minutes until the topping is golden brown. Serve warm or hot with vegan vanilla ice cream.

Gluten-free blueberry crisp in a white baking dish after being baked.

Gluten-free blueberry crisp in a white baking dish with two silver spoons scooping out a serving topped with scoops of vegan vanilla ice cream.

Recipe Tips

Add lemon juice if desired: I personally don't feel that a blueberry crisp needs lemon juice as it has just the right amount of tartness. However, adding 1 teaspoon of lemon juice 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.

Health Benefits of Blueberries

Blueberries are high in vitamins C and K in addition to fiber and manganese. They are free of fat, sodium and cholesterol as well. Additionally, studies have found that blueberries can lower the risk of type 2 diabetes, help people keep weight off due to being high in anthocyanins, and help reduce the risk of heart attack (source).

Can Frozen Blueberries Be Used Instead of Fresh?

Yes, if thawed ahead of time. Place the frozen blueberries in the fridge the night before or allow them to thaw at room temperature for a couple hours.

I would not recommend using frozen blueberries to the crisp if they are still frozen. Doing so would require increased time in the oven which would dry out the oat-almond topping. It will still taste good but the texture will be sub-optimal in my opinion.

Storage and Reheating

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.

Gluten-free blueberry crisp topped with vegan vanilla ice cream on a white plate with a blue rim next to a baking dish and fresh blueberries with a white background.

More Gluten-Free Blueberry Desserts

If you still have more juicy blueberries, desserts are definitely the way to go. Bake them into blueberry crumble bars, a vegan blueberry galette or cobbler, or freeze them into red, white and blueberry popsicles or vegan berries and cream popsicles!

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 recipe too!

1-Bowl Gluten-Free Blueberry Crisp