Gluten Free Blueberry Crisp Recipe

6 servings
53 min

This gluten free blueberry crisp recipe is such an easy dessert to whip up when you’re short on time. Serve it with whipped cream, greek yogurt, or a scoop of vanilla ice cream for a delicious treat that hits you right in the comfort feels.

For the blueberry filling

  • fresh blueberries
  • maple syrup or honey
  • lemon juice
  • vanilla extract
  • arrowroot starch

For the crisp topping

  • coconut oil (butter also works, or a vegan butter if that’s what you have on hand)
  • almond flour
  • coconut sugar or dark brown sugar (brown sugar Swerve is another great option)
  • old fashioned oats (also known as rolled oats)
  • cinnamon
  • salt

Gluten Free Blueberry Crisp Recipe
Recipe details
  • 6  servings
  • Prep time: 8 Minutes Cook time: 45 Minutes Total time: 53 min
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Blueberry Filling
  • 5 cups fresh blueberries
  • 1/4 cup maple syrup or honey
  • 2 tablespoons arrowroot starch or cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cinnamon
For the Crisp
  • 1 cup rolled oats large old fashioned
  • 1/2 cup almond flour
  • 1/4 cup brown sugar Swerve or coconut sugar or regular brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter coconut oil or ghee works too
  • serve with: whipped cream, yogurt, ice cream

Preheat oven to 350F. Spray a baking pan with avocado oil spray and set aside.
In a large bowl combine the filling ingredients, stir and pour into the baking pan.
In a medium sized bowl add all the dry ingredients for the crisp (don't add the butter).
Sprinkle the crisp mixture over the blueberries, and piece apart the butter adding it on top.
Bake in the oven for 40-45 minutes or until bubbly and the oats are golden brown.
  • Note: If the crisp isn’t as golden as you want, broil it for 1-2 minutes (but keep an eye on it).
Randa Nutrition
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