This vegan, gluten-free blueberry crisp recipe is bursting with juicy blueberries and topped with the best oatmeal crumble topping made with rolled oats, gluten-free flour, coconut sugar, and coconut oil or vegan butter. This healthy blueberry crisp will be your go-to summer dessert!
The most quintessential summer dessert! There’s nothing quite like a fresh, sun-ripened fruit that gets baked into a juicy, bubbling dessert. This gluten-free blueberry crisp is must make in the summer when blueberries are at their peak. The blueberries burst into a thick jammy syrup while the sweet oatmeal crumble topping adds the perfect crunch. Serve warm with a scoop of vanilla ice cream or dollop of coconut whipped cream and you have the perfect summertime treat!
I absolutely love this blueberry version but you have options. Choose any berries or summer fruit you wish. Strawberry, mixed berry, peach, apricot, cherry would all be fantastic. You can even use apples or pears as we move into the cooler months!
Regardless of the fruit you choose, this recipe is pretty foolproof. It lends itself to substitution and truly couldn’t be easier to put together. It’s gluten-free, dairy-free, vegan and most importantly delicious. A crowd-pleaser that will fit a variety of dietary preferences. It’s the perfect dessert to throw together on a weeknight or bring to your next summer gathering.
Ingredients you’ll need for this gluten-free Blueberry Crisp
- Blueberries – fresh, juicy summer blueberries make for the most amazing blueberry crisp. Frozen will also work! Unless you blueberries have ice crystals on them, no need to thaw before making the crisp.
- Maple syrup – just a touch to sweeten the blueberry filling. However, I’ve also made this without and with with the same amount of granulated Monk Fruit. Both ways were delicious!
- Arrowroot – this gluten-free starch helps thicken the filling. Equal amounts of tapioca starch or cornstarch will work int he recipe. If you don’t have these gluten-free flour will work. I’d use 1/4 cup flour as you often need double the amount to get the same thickness ratio.
- Lemon – a touch of lemon juice for a brightness and helps balance out the sweetness.
- Vanilla and cinnamon – these warming spices enhance the flavor of the blueberry filling.
- Rolled oats – this style of oats works best in this recipe to create oatmeal cookie-like clusters. I don’t recommend steel cut oats and quick oats a will make for a much different texture.
- Gluten-free flour – a 1:1 gluten-free flour blend gives works great in the recipe. I’ve also made it with oat flour for a more wholesome fiber-rich version. Either work wonderfully!
- Brown or coconut sugar – both add a slightly caramel-molasses flavor! Just note, brown sugar will give you a slightly better “crumble” but either will work wonderfully.
- Vegan butter or coconut oil – there are so many great plant-based butters on the market now made without carrageenan, soy, canola or palm oil. This will give you a “buttery” taste while staying dairy-free and vegan. I prefer Miyoko’s. You can substitute an equal amount of dairy butter or coconut oil if you prefer.
CAN I USE FROZEN BLueberries INSTEAD OF FRESH?
Yes! Fresh or frozen blueberries work in this recipe. Unless your frozen blueberries are covered in ice crystals, no need to thaw. Simply dump blueberries into the bowl and add rest of the filling ingredients. Blueberries are small and thaw quickly.
If your blueberries have ice crystals, I recommend thawing before using. Place them in a strainer over the sink or a bowl to let the excess water melt off the berries.
TIPS FOR MAKING THIS Blueberry CRISP
- Pack together the crumble — use your hands to really pack together the crumble topping before sprinkling it over the fruit. This ensure you get thick clusters of oatmeal crumble after the crisp bakes.
- Bake until soft and bubbling — Then crisp is done when the blueberries have popped and you can see the fruit filling bubbling through the top of the crumble layer. It’s okay if the berries bubble up over the crumble. This creates a crisp yet gooey topping. The bake time will vary depending on depth of your baking dish. The deeper the dish, the longer the crisp needs in the over. If you’re short on time, bake the crisp in a large dish so filling is spread out more.
- Let sit before serving — the hardest part! While you can get away with serving immediately, waiting at least 10 minutes allows the liquid from the blueberry filling to set a bit. If you’re serving in bowls or don’t care if the filling is a little runny then by all means, serving immediately and with ice cream!
MORE FRUIT DESSERT RECIPES:
If you make this gluten-free blueberry crisp be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.Print
Gluten-Free Blueberry Crisp
This vegan, gluten-free blueberry crisp recipe is the perfect summer dessert! It’s bursting with juicy blueberries and topped with the best oatmeal crumble topping.
- Prep Time: 10 min
- Cook Time: 45-50 min
- Total Time: 55-60 min
- Yield: 8 servings 1x
- Diet: Gluten Free
6 cups (about 2 lbs) blueberries
2 tablespoons maple syrup
1 lemon, juiced (about 2 tablespoons)
2 tablespoons arrowroot flour*
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of salt
3/4 cup rolled oats
1/2 cup gluten-free 1:1 flour blend or oat flour
1/3 cup packed coconut or brown sugar
1/3 cup vegan butter or coconut oil
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
Preheat your oven to 350F. Lightly grease a 9×9-inch or similar 2 quart baking dish with vegan butter or coconut oil.
Toss the blueberries in a bowl with the maple syrup, lemon juice, vanilla, arrowroot, cinnamon and salt. Place the mixture into the baking dish.
To make the crumble, add the rolled oats, flour, sugar, vegan butter/coconut oil, cinnamon and salt to a bowl. Use a fork or your hands to incorporate the butter/coconut oil into the dry ingredients until a crumble forms. Crumble the topping evenly over apple cranberry filling.
Bake for 45-50 minutes or until the filling is bubbling and the top starts to brown. Remove from the oven and let cool for at least 10 minutes before serving.
Arrowroot – equal amounts of tapioca starch or cornstarch will work int he recipe. If you don’t have these gluten-free flour will work. I’d use 1/4 cup flour as you often need double the amount to get the same thickness ratio.
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.