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.
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 crumble 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 crumble topping.
Step Four: Bake the crumble at 350 degrees for 20-25 (mine went for 25 minutes) minutes until the top is golden brown and the fruit is bubbling around the edges.
Can I Use Frozen Blueberries?
Yes! I like to let the blueberries thaw a bit before making the blueberry filling for the best results.
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
Cranberry Crumble Bars
Healthy Peanut Butter Rice Crispy Treats
Strawberry Oatmeal Bars
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
- 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 crumble 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 crumble topping.
- Bake the crumble at 350 degrees for 20-25 (mine went for 25 minutes) 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