This Gluten-Free Blueberry Crisp is packed with ripe berries and the perfect sweet crumble topping making it a phenomenal summer treat whether gluten-free or not. Serve it warm and pair it with a creamy ice cream for a blissful dessert that you will want to savor.
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This Gluten-Free Blueberry Crisp is a healthy and delicious summer dessert that is simple to make and sure to be a family favorite. This recipe is naturally vegan and dairy-free (if using coconut oil or vegan butter instead of regular butter) and can be refined sugar-free simply by using coconut sugar in place of brown sugar.
If crisps are your thing, this Gluten-Free Peanut Butter Apple Crisp is outrageously delicious. Or try these Gluten-Free Blueberry Muffins for another tasty blueberry recipe.
What I Love about this Gluten-Free Blueberry Crisp
This recipe is a gluten-free classic. Here is why I love it:
- Healthier & Delicious - This trademark summer dessert is a healthier option with whole grains, 6 grams of fiber per serving, fresh fruit and not a ton of sugar, but is still so sweet and satisfying.
- Easy to Make - This recipe is simple to make and hard to mess up, perfect for a newbie baker or a someone experimenting with gluten-free cooking.
Ingredient Notes & Possible Substitutions
Blueberries
This recipe can be made with fresh or frozen blueberries. If using frozen berries, do not thaw. Simply just add the frozen berries where you would use fresh berries in the recipe.
Gluten-Free Flour
Any type of gluten-free all purpose flour or baking flour that measures 1:1 with regular flour will work in this recipe. Because this isn't a chemistry based recipe it is a lot less finicky so I don't think the brand you use will make much of a difference.
Gluten-Free Oats
I like One Degree Organic Sprout Rolled Oats, but any type of old fashioned rolled oats will work. I haven't tested quick oats in this crisp, so I don't recommend substituting those.
Brown Sugar
Coconut sugar will work as a refined sugar-free sub in this recipe. The crumble will be a little darker when using coconut sugar vs. brown sugar.
Coconut Oil
Coconut oil makes this recipe vegan and tastes great, but melted butter also works wonderfully.
Lemon Juice
You can get away with using bottled lemon juice in this recipe. I like Santa Cruz Organics as an alternative to fresh lemon juice.
How to Make this Gluten-Free Blueberry Crisp
This crisp is easy to make and doesn't require a lot of dishes. Here is how you'll do it:
- Preheat the oven to 350 F. Lightly grease an 8 x 8 baking dish with coconut oil or cooking spray and set aside.
- Combine the ingredients for the crisp topping in a small mixing bowl. Stir together until well combined and a crumbly dough forms. Set aside.
- In the baking dish, add the blueberries, gluten-free flour, brown sugar, lemon juice and vanilla extract. Stir until the blueberries are well-coated.
- Crumble the crisp mixture over the top of the berry mixture, distributing it so that it is fairly even across the top of the dessert.
- Place the baking dish in the oven for 40-45 minutes, or until the crisp is golden and the blueberries are bubbly and have lost their structure. Remove from the oven and allow to cool for 10 minutes before serving.
Storage
You can store this Gluten-Free Blueberry Crisp in the container you bake it in, covered tightly with plastic wrap, in the fridge for 4-5 days. Simply pull from the fridge and enjoy cold, or reheat in the microwave for about 30 seconds on high.
Dietitian Notes
- This gluten-free blueberry crisp has 6 grams of fiber per serving.
- With just slightly over ½ cup of sugar for this entire recipe, and healthier ingredients, this is a treat you can feel good about feeding your family.
- As written, this recipe is vegan and dairy-free. Sub coconut sugar for brown sugar to make it refined sugar-free too!
Recipe Tips
- Depending on your oven, the top of the crisp might begin to brown before the berries are gooey and bubbly. If this happens, you can tent your crisp with tin foil after about 30 minutes or when you notice it getting too dark. I have a newer oven and this was not an issue.
- Serve this gluten-free blueberry crisp with vanilla ice cream or dairy-free vanilla ice cream (I love, love, love Cosmic Bliss coconut milk ice cream) to make it super indulgent.
Related Recipes
- Gluten-Free Blackberry Muffins
- Gluten-Free Pumpkin Chocolate Chip Cookies
- No-Bake Peanut Butter Granola Bars (gluten-free)
- Lemon Blueberry Overnight Oats
Other Great Recipes
Looking for other tasty recipes? Here are a few you might like:
📖 Recipe
Gluten-Free Blueberry Crisp
Equipment
- Small mixing bowl
- 8 x 8 baking dish
Ingredients
- 4 cups Blueberries rinsed and stems removed (about 1 18-ounce container)
- 2 tablespoon Gluten-free 1:1 all purpose flour
- 2 tablespoon Brown sugar or coconut sugar
- 1 tablespoon Lemon juice
- 1 tsp Vanilla extract
Crisp Topping
- 1 cup Gluten-free old fashioned oats
- 1 cup Gluten-free 1:1 all purpose flour
- ½ cup Brown sugar or coconut sugar
- 6 tablespoon Coconut oil, melted or melted butter
- ½ teaspoon Ground cinnamon
- ½ teaspoon Sea salt
Instructions
- Preheat the oven to 350 F. Lightly grease an 8 x 8 baking dish with coconut oil or cooking spray and set aside.
- Combine the ingredients for the crisp topping in a small mixing bowl. Stir together until well combined and a crumbly dough forms. Set aside.
- In the baking dish, add the blueberries, gluten-free flour, brown sugar, lemon juice and vanilla extract. Stir until the blueberries are well-coated.
- Crumble the crisp mixture over the top of the berry mixture, distributing it so that it is fairly even across the top of the dessert.
- Place the baking dish in the oven for 40-45 minutes, or until the crisp is golden and the blueberries are bubbly and have lost their structure. Note that if you use coconut sugar, the crisp will have a darker color. Remove from the oven and allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream or dairy-free ice cream.
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