• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Desserts

    1-Bowl Gluten-Free Blueberry Crisp

    By Elaine Gordon · Published: Oct 24, 2023

    Jump to Recipe

    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
    Filling ingredients of gluten-free blueberry crisp consisting of blueberries, ground cinnamon, arrowroot powder and maple syrup.

    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.
    Blueberry crisp filling in a white baking dish next to a blue and white cloth.

    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.
    Blueberry crisp topping layered above the blueberry crisp filling in a white baking dish.

    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.
    A serving of gluten-free blueberry crisp on a white plate topped with 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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    1-Bowl Gluten-Free Blueberry Crisp


    5 from 9 reviews

    • Author: Elaine Gordon
    • Total Time: 30 minutes
    • Yield: 8 1x
    Print Recipe
    Pin Recipe

    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

    Units Scale

    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

    1. Preheat oven to 350˚ Fahrenheit. Grease an 8 x 8 baking pan or 12 inch cast iron skillet with coconut oil 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.
    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.
    4. 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.

    • Prep Time: 5
    • Cook Time: 25

    Keywords: gluten-free blueberry crisp

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    • Blueberry
    • Oats
    • Summer
    • Gluten-Free
    • Refined Sugar-Free
    • Vegan
    • Oven-Baked
    • Easy
    • Kid-Friendly

    Reader Interactions

    Comments

    1. Jill says

      October 30, 2023 at 11:42 pm

      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.






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:04 pm

        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

        Reply
    2. Sara Welch says

      October 31, 2023 at 12:39 am

      Enjoyed this for dessert tonight and it did not disappoint! Was so easy, delicious and sweet; definitely, the best way to enjoy blueberries!






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:45 pm

        Thank you so much, Sara! So happy to hear you enjoyed this so much and found it easy to make!

        Reply
    3. Ieva says

      October 31, 2023 at 3:01 am

      As someone who hates washing up, I have to say this recipe is absolutely brilliant! And I love love love the almond in the topping.






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:45 pm

        Thank you so much, Leva! So happy to hear you enjoyed this one so much! Best, Elaine

        Reply
    4. Charla says

      October 31, 2023 at 4:53 am

      I have EVERY single ingredient that is listed right there so I'm excited to try this later on.






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:46 pm

        Yay! I love when that happens! Must be a sign! I hope you enjoy!

        Reply
    5. Alison Corey says

      October 31, 2023 at 5:37 am

      I am absolutely smitten with this gluten-free blueberry crisp recipe! The combination of fresh blueberries, sweetened with the natural richness of maple syrup and the warmth of cinnamon, creates a symphony of flavors that is both comforting and indulgent. And the oat-almond topping? Pure genius!

      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:04 pm

        Thank you so much, Alison! I'm so happy to hear you enjoyed this one so much! I appreciate that! Best, Elaine

        Reply
    6. Ann says

      November 06, 2023 at 8:01 am

      Always looking for great recipes for my gluten-free friends. This one looks amazing. Thanks!






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:49 pm

        Thank you so much, Ann! So happy to hear you like this one!

        Reply
    7. Ashley says

      November 06, 2023 at 8:41 am

      Ahh, I love a "crisp!" This one is so delicious and easy to make - plus, i love the one-bowl thing. Minimal cleanup!






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:30 pm

        Thank you so much, Ashley! So happy you loved this one so much! Yes, the minimal cleanup for this one is key!

        Reply
    8. dana says

      November 06, 2023 at 9:15 am

      Absolutely delicious! Love that it's a one bowl treat. I don't eat sweets often but every once in a while I get a hankering, and this is going to be my new go-to. Thank you!






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:29 pm

        Thank you, Dana! So happy to hear you enjoyed this one so much and that it is your new go-to!

        Reply
    9. Casey says

      November 06, 2023 at 11:04 am

      This was absolutely delicious and I will definitely be making it again and again! The perfect amount of flavor and texture.






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:29 pm

        Thank you so much, Casey! I'm so happy to hear you enjoyed this one so much!

        Reply
    10. Sarah James says

      November 06, 2023 at 11:41 am

      Your blueberry crisp looks delicious and I like how you've sweetened it with maple syrup. Looking forward to a breakfast treat, thanks for the recipe.






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:28 pm

        You are so welcome, Sarah! So happy to hear you are looking forward to this one!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Recipe Filters

    Category

    Dietary Preference

    Ingredient

    Method

    Feature

    Occasion

    Hi! I'm Elaine.

    Here I combine my passion for creating easy plant-based and gluten-free recipes with my health education background (MPH, MCHES) to make cooking approachable for anyone regardless of dietary restrictions or sensitivities.

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes!

    Learn more about me →

    Latest Recipes

    • Hanukkah sugar cookies topped with white icing and blue sprinkles on a sheet of white parchment paper.
      Hanukkah Sugar Cookies (Dairy-Free Recipe)
    • Chocolate Covered Dates Stuffed with Almond Butter
    • Vegan Kale Pesto Pasta
      15-Minute Pasta al Pesto (Pesto Sauce with Pasta)
    • Hot chocolate topped with coconut whipped cream and dark chocolate shavings in a glass mug with a cream colored background.
      5-Minute High Protein Hot Chocolate
    • Vegan Gluten-Free Black Bean Brownie Recipe
      Fudgy Vegan Black Bean Brownies (Gluten-Free)
    • Pesto Pasta with Maple Roasted Butternut Squash on a white plate with a silver fork.
      Pesto Pasta with Maple Roasted Butternut Squash
    Immunity Boosting Recipes

    Footer

    ↑ back to top

    Popular on Instagram

    RECIPE INDEX

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2023 Eating By Elaine