This quick and easy blueberry crisp is a great way to use fresh or frozen blueberries! It has a delicious jammy filling and brown sugar crisp topping that is so easy to make. With just a few simple ingredients you will have a show stopping, gluten free dessert that everyone will love.
The Best Blueberry Crisp
Fruit crisps are one of my favorite desserts to make, especially in the summer when there is so much ripe fresh fruit available.
Not only are they delicious, fruit crisps are also is incredibly easy to throw together at a moment’s notice which makes them a great quick recipe for summer gatherings.
Watch How to Make This Recipe
This delicious gluten free blueberry crisp is so easy to make and has just the right touch of sweetness thanks to maple syrup and brown sugar. Fresh lemon juice and zest add a subtle brightness that really sets this crisp apart from the crowd. I know you are going to love this recipe!
What Is the Difference Between a Crisp and a Crumble?
While crisp and crumbles are similar, there is a key difference. Crumbles also have a streusel topping, similar to a crisp, however crisps contain oats. Crumble toppings also tend to be a bit more dense and cake-like.
Ingredients You’ll Need for This Gluten Free Crisp Recipe
Gluten Free Old Fashioned Oats: if you have a gluten allergy be sure to use certified gluten free oats.
Almond Flour: instead of using all-purpose flour, this recipe uses almond flour to keep things gluten free.
Dark Brown Sugar: adds just the right touch of sweetness to the crisp topping.
Butter: to create that classic crisp topping, this recipe uses unsalted butter. Feel free to use coconut sugar instead of brown sugar if you prefer.
Cinnamon: this helps to add a warmth to the crisp and also amplifies the flavor of the blueberries.
Vanilla Extract: a must-have in any crisp recipe.
Lemon Juice and Zest: these add a bit of brightness to the filling. The fresh lemon zest brings out the blueberry flavor even more.
Blueberries: fresh, sweet, ripe blueberries become even more delicious once baked in this crisp.
Arrowroot Starch: this helps the blueberry filling to thicken. If you do not have arrowroot starch, you can use cornstarch instead.
Maple Syrup: for a touch of natural sweetness that works incredibly well with the blueberries. Feel free to use honey instead of maple syrup if you prefer.
How to Make This Easy Blueberry Crisp
Step One: Spray a 9×13 baking pan with non-stick spray.
Step Two: Add the blueberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
Step Three: Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping. Sprinkle the topping evenly over the fruit.
Step Four: Bake the crumble at 350 degrees for 20-25 minutes (mine went for 25 minutes) until the top is golden brown and the fruit is bubbling around the edges.
Can I Use Frozen Blueberries?
Yes! Just use them from frozen, no need to thaw. You might need to add a few minutes of additional cooking time since you’ll be baking the berries from frozen.
What Can I Substitute for Almond Flour?
If you have a nut allergy or do not have almond flour on hand, you can replace it with oat flour or all-purpose flour. You can use gluten free all-purpose flour to keep the recipe gluten free.
Can I Make This Dairy Free?
Yes! To keep this recipe dairy free you can swap the butter with coconut oil or use your favorite vegan butter alternative.
How to Serve
This crisp is best served warm with a scoop of vanilla ice cream or fresh whipped cream. For even more brightness, you can add a little extra lemon zest on top.
How to Store
Store this blueberry crisp in the fridge for up to three days. Cover it tightly with foil or wrap to keep it as fresh as possible.
More Delicious Recipes You’ll Love
- Blueberry Pie Bars
- Healthy Raspberry Oatmeal Bars
- Gluten Free Strawberry Crisp
- The Best Pear Crisp
- Cranberry Crumble Bars
- Healthy Peanut Butter Rice Crispy Treats
- Strawberry Oatmeal Bars
I hope you give this Blueberry Crisp a try! It’s the perfect way to use fresh or frozen blueberries.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dessert
- Method: baking
- Cuisine: american
- Diet: Gluten Free
Ingredients
For the filing
- 6 cups fresh blueberries, rinsed and drained
- 1 teaspoon ground cinnamon
- 2 tablespoons arrowroot starch
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup maple syrup
For the Crumble Topping
- 1 1/2 cups gluten free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
Method
- Spray a 9×13 baking pan with non-stick spray.
- Add the blueberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
- Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crisp topping. Sprinkle the topping evenly over the fruit.
- Bake the crumble at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
