You know those childhood summer mornings when you wake up to the smell of something warm and sweet coming from the kitchen? My grandma used to make the best blueberry crisp, and to this day, I swear I can hear the sound of that bubbling fruit and golden topping crackling as it came out of the oven.
But back then, it was loaded with flour, butter, and sugar—delicious, but not exactly a good fit for my gluten-free lifestyle now. So, I got to work and perfected a version that brings back all those cozy flavors but keeps it light, wholesome, and naturally gluten-free.
This crisp is all about juicy, fresh blueberries with just the right touch of sweetness, topped with a crunchy oat topping that’s golden and crisp—without any wheat in sight.
Whether you’re making this for a weekend treat, a family gathering, or just to snack on with your morning coffee, it’s ridiculously simple and comes together with ingredients you probably already have. Let’s get baking!
Tips & Variations
✅ Make it Nut-Free: Swap almond flour for gluten-free oat flour or a gluten-free all-purpose blend.
✅ No Coconut Sugar? Brown sugar or even regular cane sugar works just fine.
✅ Extra Crunch? Toss in a handful of chopped pecans or walnuts to the topping.
✅ Berry Swap: Try this with raspberries, blackberries, or even chopped peaches.
✅ Storage: Leftovers? Cover and refrigerate for up to 4 days. Reheat in the oven at 300°F for about 10 minutes to crisp it back up.
Gluten-Free Blueberry Crisp
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A warm and comforting blueberry crisp made with juicy fresh blueberries and a crunchy oat topping—100% gluten-free and naturally sweetened.
Ingredients
For the Blueberry Filling:
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 2 tbsp pure maple syrup (or honey)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or arrowroot powder)
For the Crisp Topping:
- 1 cup gluten-free rolled oats
- ½ cup almond flour (or gluten-free all-purpose flour)
- ⅓ cup coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup melted coconut oil (or unsalted butter)
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a little coconut oil or butter.
In a mixing bowl, toss the blueberries with maple syrup, lemon juice, vanilla extract, and cornstarch. Stir until the berries are evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.
In another bowl, mix the oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and vanilla extract, stirring until everything is well combined and forms a crumbly texture.
Sprinkle the crisp topping evenly over the blueberries. Bake for 30–35 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
Let the crisp sit for at least 10 minutes before serving (this helps the juices thicken). Serve warm with vanilla ice cream, Greek yogurt, or coconut whipped cream.
Notes
Best served warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: ~240 per serving
- Sugar: ~18g
- Sodium: ~80mg
- Fat: ~10g
- Saturated Fat: ~3g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~36g
- Fiber: ~5g
- Protein: ~4g
- Cholesterol: 0mg
