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.

blueberry crips ingredients

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.

blueberry filling ingredients in a bowl

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. 

crisp topping in mixing bowl

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.

crisp in baking pan before going into the oven

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.

blueberry crisp in baking dish

More Delicious Recipes You’ll Love

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 crumble with ice creams in bowls

Blueberry Crisp

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • 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

  1. Spray a 9×13 baking pan with non-stick spray.
  2. 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.
  3. 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.
  4. Bake the crumble at 350 degrees for 20-25 minutes until the top is golden brown and the fruit is bubbling around the edges.

Keywords:

gluten free blueberry crisp, blueberry crisp, easy blueberry crisp

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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16 Comments

  1. This recipe is quick and delicious! I’m not a fan of blueberries so I swapped it out for cherries and we devoured it! Highly recommend for a summer party as it’s so easy to make.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you made this recipe work for you, Katie! Thanks for taking the time to leave a review!

  2. This was such a hit with the family! Delicious and super quick and easy.

    1. Natalie Perkins (ATHT) says:

      Yay! Happy to hear that, Mary! Thanks for taking the time to leave a review!

  3. This is absolutely delicious! We made this as a healthier alternative for a family get together and we all devoured it. Thank you!

    1. Natalie Perkins (ATHT) says:

      You’re so welcome, Caitlin! So glad to hear everyone loved this recipe! Thanks for taking the time to leave a review!

  4. I made this tonight and it was sooo good. Easy to make and turned out great, I already had all ingredients on hand. Can’t wait to make it again!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved it, Alanna! Thanks for taking the time to leave a review!

  5. Casey Colodny says:

    This crispy is just too good… a scoop of vanilla ice cream and I was just obsessed! Totally thinking of making this again with some added blackberries or strawberries, the crisp topping is my favorite part!

    1. Natalie Perkins (ATHT) says:

      The addition of the blackberries and strawberries sounds wonderful, Casey! Thanks for sharing!

  6. THIS was delicious!!!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you liked it, Kim! Thanks for sharing!

  7. Easy to make and delicious!! Perfect summer dessert.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you enjoyed the recipe, Haley! Thanks for sharing!

  8. Definitely a new favorite of mine! So easy to make! I’m justifying having the leftovers for breakfast 😍

    1. Natalie Perkins (ATHT) says:

      Haha! I’m so glad you loved the recipe, Kayla! Thanks for sharing!