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!
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.
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.
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.
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.
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
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.
- Prep Time: 5
- Cook Time: 25
Keywords: gluten-free blueberry crisp
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
Sara Welch says
Enjoyed this for dessert tonight and it did not disappoint! Was so easy, delicious and sweet; definitely, the best way to enjoy blueberries!
Elaine Gordon says
Thank you so much, Sara! So happy to hear you enjoyed this so much and found it easy to make!
Ieva says
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.
Elaine Gordon says
Thank you so much, Leva! So happy to hear you enjoyed this one so much! Best, Elaine
Charla says
I have EVERY single ingredient that is listed right there so I'm excited to try this later on.
Elaine Gordon says
Yay! I love when that happens! Must be a sign! I hope you enjoy!
Alison Corey says
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!
Elaine Gordon says
Thank you so much, Alison! I'm so happy to hear you enjoyed this one so much! I appreciate that! Best, Elaine
Ann says
Always looking for great recipes for my gluten-free friends. This one looks amazing. Thanks!
Elaine Gordon says
Thank you so much, Ann! So happy to hear you like this one!
Ashley says
Ahh, I love a "crisp!" This one is so delicious and easy to make - plus, i love the one-bowl thing. Minimal cleanup!
Elaine Gordon says
Thank you so much, Ashley! So happy you loved this one so much! Yes, the minimal cleanup for this one is key!
dana says
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!
Elaine Gordon says
Thank you, Dana! So happy to hear you enjoyed this one so much and that it is your new go-to!
Casey says
This was absolutely delicious and I will definitely be making it again and again! The perfect amount of flavor and texture.
Elaine Gordon says
Thank you so much, Casey! I'm so happy to hear you enjoyed this one so much!
Sarah James says
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.
Elaine Gordon says
You are so welcome, Sarah! So happy to hear you are looking forward to this one!