Delicious gluten free blueberry crisp is a must-have dessert for any season of the year! Made with either fresh or frozen blueberries and topped with a homemade oat topping with cozy flavors spices like cinnamon and cardamom. Easily made gluten free, dairy free, and vegan!
Homemade Blueberry Crisp
What’s not to like about blueberries? Seriously, I’ll wait…
That’s right, nothing. I’m here to tell you that blueberries are one of my favorite fruits to bake with because they pair nicely with a variety of spices, fruits, and citrus! If you’re a fan of blueberries too, check out our Lemon Blueberry Cookies!
Now back to this blueberry crisp. You are going to love how simple this recipe is to make. It only takes a few minutes to mix together the blueberry base and oat topping. You can use either fresh or frozen blueberries and the rest of the ingredients are probably already in your pantry. Pop it in the oven and you have yourself a delicious warm dessert in under 1 hour!
Ingredients In Gluten Free Blueberry Crisp
I love the simple ingredients in this blueberry crisp!
- Blueberries: If you don’t have fresh blueberries on hand, no problem! You can swap fresh blueberries for frozen for the same result.
- Maple Syrup: I use maple syrup in the blueberry filling as the sweetener but you could substitute it with honey if needed.
- Lemon Juice and Zest: Blueberry and lemon is one of my favorite flavor combinations. Use fresh squeezed lemon juice and zest for best results.
- Vanilla Extract: Just a bit of vanilla to add more flavor.
- Rolled Oats: I use certified gluten free rolled oats for this blueberry crisp. You can use regular oats if you don’t need gluten free.
- Brown Sugar or Coconut Sugar: You can use either brown sugar or coconut sugar for the sweetener in the oat topping.
- Almond Flour: The almond flour and oats make the base of the oat topping.
- Walnuts: Use crushed walnuts for a bit of added texture and flavor.
- Butter: The butter can either be vegan butter, regular butter, or ghee. I have not tried the recipe using coconut oil but I’d assume it would work okay here also.
- Spices: Ground cinnamon, cardamom, and sea salt.
How To Make
Preheat the oven to 350 degrees fahrenheit.
In a medium bowl, add the blueberries, maple syrup, arrowroot powder, lemon juice, lemon zest, vanilla extract, cinnamon, and pinch of salt. Stir to combine and then transfer to a 8x8-inch baking dish or pie dish.
In a separate bowl, add the rolled oats, brown sugar, almond flour, walnuts, butter, cinnamon, cardamom, and salt. Use a pastry cutter or your hands to cut the butter into the mixture.
Next, spread the oat topping over the blueberries in the baking dish. Spread the topping evenly.
Bake for 45-50 minutes or until juices are bubbling and the oat topping is golden brown. Enjoy with a scoop of ice cream or coconut whipped cream!
How To Serve
I recommend serving the blueberry crisp warm and topped with either dairy free vanilla ice cream or coconut whipped cream. It’s also incredible on its own or served cooled!
How To Store Leftovers
You can either store the cooled blueberry crisp covered lightly with cling wrap on the counter for a few days or in the fridge. Simply reheat in the microwave if preferred or serve cold.
More Desserts To Try!
- Gluten Free Strawberry Rhubarb Crumble
- Baked Gluten Free Apple Crisp
- Lemon Raspberry Crumble Bars
- Lemon Blueberry Cookies
- Healthier Lemon Bars
- The Best Gluten Free Zucchini Coffee Cake
Leave a comment!
Thank you so much for checking out this recipe! If you’ve enjoyed this recipe or any of my others, please leave a review and comment below. Also feel free to tag @withsweethoney on Instagram and follow us on Pinterest. I love seeing all of your creations!
If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Gluten Free Blueberry Crisp
- pie dish or 8x8-inch square baking dish
- measuring cups
- 4 cups fresh or frozen blueberries
- 2 tbsp maple syrup
- 1 tbsp arrowroot powder (or could use corn starch)
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1-½ tsp vanilla extract
- ½ tsp ground cinnamon
- pinch of sea salt
- 1 cup gluten free rolled oats
- ⅓ cup brown sugar (or coconut sugar)
- ¼ cup almond flour
- ¼ cup walnuts crushed
- ¼ cup vegan butter, softened and diced into small cubes (could use butter or ghee)
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp sea salt
- Preheat the oven to 350 degrees fahrenheit.
- In a medium bowl, add the blueberries, maple syrup, arrowroot powder, lemon juice, lemon zest, vanilla extract, cinnamon, and pinch of salt. Stir to combine and then transfer to a 8x8-inch baking dish or pie dish.
- In a separate bowl, add the rolled oats, brown sugar, almond flour, walnuts, butter, cinnamon, cardamom, and salt. Use a pastry cutter or your hands to cut the butter into the mixture.
- Next, spread the oat topping over the blueberries in the baking dish. Spread the topping evenly. Bake for 45-50 minutes or until juices are bubbling and the oat topping is golden brown. Enjoy with a scoop of ice cream or coconut whipped cream!
Leave a Reply