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    Home » Desserts » Healthy Gluten Free Blueberry Crisp

    Healthy Gluten Free Blueberry Crisp

    April 2, 2021 / by Claire Cary / 4 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    This gluten free blueberry crisp is easy to make, healthy and the perfect dessert for summer! With an oat based crumble topping and delicious with vanilla ice cream on top.

    blueberry crisp in a cast iron pan with two spoons on the side

    Why you’ll love this recipe

    This gluten free blueberry crisp is one of my all time favorite summer dessert recipes. It’s fresh (even if you use frozen berries!), incredibly easy to make and made with simple, healthy ingredients.

    It has hints of lemon from the filling, and is finished off with an oat based cinnamon crumble. I always serve mine with vanilla ice cream or whipped cream, but it’s great just as is!

    You can make it thick and jammy or super juicy, really sweet or kind of tart, just depends on your personal preference! However, you like it, this is truly the best blueberry crisp that’s healthy, vegan and perfect for an easy summer dessert.

    blueberries in a glass bowl with a spatula

    Key Ingredients & Substitutions

    Blueberries. With this gluten free blueberry crisp, you can use fresh or frozen blueberries. I love wild blueberries, which you can usually only find fresh in the summer, so I usually opt for frozen. Just be sure to use a bit more thickener in the filling if using frozen berries.

    Oats. I like using half rolled oats and half quick oats, though you can use all of one or the other if that’s all you have on hand. I don’t recommend making this recipe without oats as it’s the star ingredient in the crumble!

    Almond Flour. Just a little bit of almond flour in the topping to help absorb some of the other ingredients and give it a nice nutty yet buttery flavor. You can sub oat flour if you have an allergy. Or, if you want to make this without flour, just add an extra ¼ cup of quick oats!

    Maple Syrup. We’ll use maple syrup with the blueberry filling to sweeten it up. You can sub for honey, brown sugar or any granulated sweetener.

    Coconut Sugar. We’ll be using coconut sugar in the blueberry crisp topping, but you can really use any granulated sugar here! I don’t recommend a liquid sweetener as this will change the other ingredient proportions.

    Tapioca Starch. The tapioca is used in the blueberry filling to help it thicken while it bakes and when it cools. You can safely sub for arrowroot or corn starch.

    blueberry crisp with the crumble topping before baking

    Instructions

    Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine all ingredients for the crumble together and mix until well combined. Set aside.

    In a medium mixing bowl, stir together all ingredients for the filling. Transfer to a 9 inch cast iron pan or baking dish.

    Sprinkle on the crumble topping. It will seem like a lot at this point, but use it all! A lot of it gets absorbed into the blueberries while baking, especially if you use frozen blueberries.

    Bake for 45-55 minutes or until the blueberries are nice and bubbly and the topping is golden brown.

    Let cool in the pan for about 10 minutes (it will thicken mostly as it cools), then serve with vanilla ice cream or whipped cream.

    blueberry crisp on a plate with ice cream

    FAQ’s

    Does it keep?

    Once prepared, this blueberry crisp will keep in the fridge for up to 5 days.

    Can I make it in advance?

    Yes! You can either bake it completely and store the crisp in the fridge for a few days or make everything and store the filling and topping separately. When you’re ready to serve, assemble, then bake as usual!

    Does it need to be refrigerated?

    Once it baked, I do recommend keeping this blueberry crisp stored in the fridge! It will stay fresh for a bit longer this way.

    Can I freeze it?

    Yes! Once cooked, just transfer it to a freezer safe container and seal tightly, or cover the dish you baked it in in plastic wrap and freeze for up to 1 month. Reheat in the oven at 350 for about 10-15 minutes or until warm.

    gluten free blueberry crisp in a cast iron skillet with ice cream

    More summer desserts to try!

    • Gluten Free Lemon Cake
    • Vegan Lemon Bars
    • Blueberry Pie Bars

    Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!

    Healthy Gluten Free Blueberry Crisp

    This gluten free blueberry crisp is easy to make, healthy and the perfect dessert for summer! With an oat based crumble topping and delicious with vanilla ice cream on top.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    Filling

    • 5 cups blueberries (fresh or frozen)
    • ⅓ cup maple syrup
    • 2 tbsp lemon juice
    • 2-3 tbsp tapioca or corn starch (see notes)

    Topping

    • ½ cup quick oats
    • ½ cup rolled oats
    • ¼ cup almond flour
    • ¼ cup melted coconut oil
    • ⅓ cup coconut or brown sugar
    • ½ cup sliced almonds (or other nut)
    • ½ tsp cinnamon
    • 2 tsp vanilla extract
    • ½ tsp salt

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • In a small bowl, combine all ingredients for the crumble together and mix until well combined. Set aside.
    • In a medium mixing bowl, stir together all ingredients for the filling.
    • Transfer to a 9 inch cast iron pan or baking dish.
    • Sprinkle on the crumble topping. It will seem like a lot at this point, but use it all! A lot of it gets absorbed into the blueberries while baking, especially if you use frozen blueberries.
    • Bake for 45-55 minutes or until the blueberries are nice and bubbly and the topping is golden brown. If using frozen berries, bake time will be 50-60 minutes.
    • Let cool in the pan for about 10 minutes (it will thicken mostly as it cools), then serve with vanilla ice cream or whipped cream.

    Notes

    For a nut free version, use oat flour in place of almond flour and omit the sliced almonds. 
    If you’re using frozen blueberries, they will release more liquid while baking, so you will need closer to 3 tablespoons of corn starch. If using fresh, just 1-2 will be enough. It depends on how saucey you like it. It will thicken as it cools, so if you are making this ahead of time, avoid adding too much starch. 

    Nutrition

    Serving: 1cup | Calories: 320kcal | Carbohydrates: 41g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Fiber: 5g | Sugar: 21g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: blueberry crisp, gluten free blueberry crisp, healthy blueberry crisp

    Reader Interactions

    Comments

    1. Kaela

      April 02, 2021 at 2:30 pm

      This looks amazing. I am allergic to oats. What would you recommend I use in place of that for the topping ?

      Reply
      • Claire Cary

        April 03, 2021 at 5:52 pm

        I think your best bet would be to sub for about 1/2-3/4 cup gluten free all purpose flour. You might need a little more, but start with that and add more as needed. The consistency shouldn’t be dry, just a bit crumbly with larger chunks. Hope that helps!

        Reply
        • Kaela

          April 03, 2021 at 6:13 pm

          5 stars
          Thank you! I did that and added a little bit of coconut flour and it turned out perfectly! With other recipes the blueberry inside is always soupy, this was perfect. Thank you!

          Reply
          • Claire Cary

            April 04, 2021 at 10:59 am

            Oh perfect! Good to know the coconut flour worked!

            Reply

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