This gluten-free blueberry crisp is a delicious but oh-so simple summer dessert starring sweet, juicy, blueberries and a buttery oat topping. It has all the appeal of blueberry pie, but it's so much easier to make!
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I've been taking full advantage of blueberry season. My family has been enjoying gluten-free desserts like blueberry oat bars and blueberry popsicles.
I also made blueberry simple syrup, which is the base for drinks like blueberry iced tea and blueberry martinis.
Blueberries are perfect for breakfast in blueberry chia pudding or these blueberry almond flour muffins.
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Why we love this recipe
- Simple ingredients. Besides the blueberries, you can make this delicious dessert with items you probably have on hand.
- Easy to make. This gluten-free blueberry crisp recipe is ready for the oven in 15 minutes or less, and takes just 30 minutes to bake.
- Versatile. We love this easy blueberry crisp for a perfect summer dessert, served warm with a scoop of vanilla ice cream. Because it's pretty low in sugar, we also love it for breakfast or snacks at room temperature.
- Allergy friendly. This easy dessert recipe is nut-free, & egg free. And of course it's gluten-free, like all recipes on The Food Blog, and also like most recipes here, has been tested using regular all purpose flour, and both have been declared delicious by my taste testers.
Ingredients you'll need
Ingredients and full recipe instructions are in the printable recipe card at the bottom of this post.
Crisp topping
- Gluten-free rolled oats. Also called old-fashioned oats. I have tested this recipe using quick oats, and they work, too. But I find that old fashioned oats give the crumble topping a little extra crispness. Instant oats or steel cut oats will not work with this recipe.
- Gluten-free flour blend. Use a flour blend that contains a binder, (most commonly xanthan gum, but also can be psyllium husk, guar gum, or flaxseed meal).
- Light brown sugar. You can also use coconut sugar or regular white sugar.
- Butter. You could make this recipe dairy-free and vegan by substituting the butter with coconut oil or vegan butter, but I haven't tried it.
- Cinnamon.
- Salt.
Blueberry Filling
- Blueberries. If you have fresh berries, that's great. But frozen blueberries work, too. Defrost them first, and use an extra tablespoon of cornstarch for the filling. You can make this recipe without defrosting the frozen berries, but this will increase the baking time. During blueberry season, I freeze fresh blueberries, so that I can make this summer dessert year-round. Wild blueberries are great, too.
- Maple syrup. Blueberries and pure maple syrup are a delicious flavor combo. However, you can use honey or agave instead.
- Cornstarch. This is used to thicken the blueberry filling. You can also use arrowroot starch or tapioca starch.
- Lemon juice.
How to make gluten free blueberry crisp
- In a medium mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
- Use a pastry blender or your finger tips to cut in the butter until you have a crumbly mixture. (You could use a food processor, but it's really easy, with less clean up to do it by hand.)
- In a medium bowl, combine the blueberries, maple syrup, cornstarch, and lemon juice.
- Spread the blueberry mixture evenly in your prepared baking dish.
- Spread the oat mixture over the top of the blueberry mixture.
- Bake until golden brown and bubbly.
Tips and Variations
- Oats. If you are gluten sensitive, intolerant, or have Celiac disease, it's important to use oats that are labeled as certified gluten-free oats. Although oats are naturally gluten-free, they are often processed in facilities that also process gluten containing wheat flour, rye, or barley. This poses a risk of cross-contamination.
- Flour. The gluten-free flour blend that I use is a one to one ratio blend. I have also tested this recipe using oat flour. It's delicious, but I prefer this recipe. You can also use almond meal to replace half of the flour in the topping. (The recipe will no longer be nut free). And of course, you can use regular all purpose flour if gluten is not a concern for you.
- Fruit. You can make other fruit crisps using this blueberry crisp recipe. Try different berries like raspberries, strawberries or blackberries. This recipe is also perfect for sliced peaches, apples or pears, or a combination of fruits.
- Butter. Use cold, cubed butter. This results in a crisper texture than using room temperature butter or melted butter.
- Nuts. You can add finely chopped nuts in place of some of the flour in the topping. Walnuts, or pecans are great, and I especially like sliced almonds.
- Storage. Store leftover blueberry crisp in an airtight container in the fridge for up to three days.
- To freeze. You can freeze the crisp before baking by wrapping it well in plastic wrap, then aluminum foil. Freeze until you want to bake it, then bake from frozen (remove plastic wrap and foil), adding 10-15 minutes to the baking time. To freeze after baking, allow it to cool completely, then wrap as above. Thaw in the fridge overnight and reheat for 20 minutes at 350 degrees.
FAQ's
What's the difference between a crisp, a crumble, and a cobbler?
Crisps, like this rhubarb crisp, or this apple crisp, and crumbles, like my apple and blackberry crumble, are the same thing. A crisp or a crumble is when fruit is topped with a crumbly topping before baking, typically oats and butter, just like this blueberry crisp recipe. (Which can also be called a blueberry crumble.)
A cobbler is a different dessert where the fruit has a biscuit or cake-like topping before it's baked. An example is my gluten-free peach cobbler.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Gluten-Free Blueberry Crisp
This gluten-free blueberry crisp is a delicious but oh-so simple summer dessert starring sweet, juicy, blueberries and a buttery oat topping. It has all the appeal of blueberry pie, but it's so much easier to make!
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Servings: 8
Calories: 324kcal
Ingredients
Crisp Topping
- ¾ cup gluten-free rolled oats
- ½ cup gluten-free all purpose flour
- ½ cup light brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup butter cold and cubed
Blueberry Filling
- 5 cups blueberries fresh or frozen and thawed
- ½ cup maple syrup
- 2 tablespoon lemon juice one lemon
- 2 tablespoon cornstarch 3 tablespoon if frozen berries
Instructions
- Preheat the oven to 375° Grease an 8 inch by 8 inch baking dish.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
- Add the butter, and using a pastry blender, or your fingertips, blend it in the oat mixture until you have a crumbly topping.
- In another bowl, combine the blueberries, maple syrup, lemon juice, and cornstarch.
- Spread the blueberry mixture in the prepared baking pan.
- Spread the oat topping mixture over the blueberry filling.
- Bake 30 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
- Allow the blueberry crisp to cool 10-15 minutes before serving with a scoop of ice cream
Notes
- Oats. If you are gluten sensitive, intolerant, or have Celiac disease, it's important to use oats that are labeled as certified gluten-free. Although oats are naturally gluten-free, they are often processed in facilities that also process gluten containing wheat flour, rye, or barley. This poses a risk of cross-contamination.
- Flour. The gluten-free flour blend that I use is a one to one ratio blend. I have also tested this recipe using oat flour. It's delicious, but I prefer this recipe. You can also use almond meal to replace half of the flour in the topping. (The recipe will no longer be nut free). And of course, you can use regular all purpose flour if gluten is not a concern for you.
- Fruit. You can make any fruit crisp using this blueberry crisp recipe. Try different berries like raspberries, strawberries or blackberries. This recipe is also perfect for sliced peaches, apples or pears, or a combination of fruits.
- Butter. Use cold, cubed butter. This results in a crisper texture than using room temperature butter or melted butter.
- Nuts. You can add finely chopped nuts in place of some of the flour in the topping. Walnuts, or pecans are great, and I especially like sliced almonds.
- Storage. Store leftover blueberry crisp in an airtight container in the fridge for up to three days.
- To freeze. You can freeze the crisp before baking by wrapping it well in plastic wrap, then foil. Freeze until you want to bake it, then bake from frozen (remove plastic wrap and foil), adding 10-15 minutes to the baking time. Freeze after baking, allowing it to cool completely, then wrapping as above. Thaw in the fridge overnight and reheat for 20 minutes at 350 degrees.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 53g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 135mg | Potassium: 170mg | Fiber: 4g | Sugar: 35g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 1mg
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Colleen says
Gluten-free, but everyone will love this easy and delicious blueberry crisp!