Healthy Blueberry Crisp
This Healthy Blueberry Crisp is gluten-free and naturally sweetened for a healthier twist on a traditional crisp recipe. This crisp is even healthy enough to enjoy for a delicious breakfast!
If you’re looking for an easy dessert to throw together for a night at home, a dinner party or to bring to a potluck, then this Healthy Blueberry Crisp is for you! Seriously, crisps have become my go-to recipe for when I need something delicious, fruity and not *too* unhealthy to serve to guests. Plus there are so many different fruits you can use to make a crisp, like strawberry rhubarb, apple or blueberry.
Why you’ll love this recipe
- This recipe has a similar taste to a blueberry pie, but is MUCH easier and quicker to throw together when you need a summer dessert.
- This recipe is naturally gluten-free and can be easily made vegan by using vegan butter.
- You can modify this crisp by adding any of your favourite fruits to it.
Ingredient’s you’ll need
- Blueberries-can’t make a blueberry crisp without blueberries! I recommend using fresh blueberries if possible, but frozen blueberries will also work. If you can get your hands on some wild blueberries where you live, those are the absolute BEST for this recipe.
- Lemon-we add lemon juice to the blueberry filling to help balance out the sweetness.
- Cornstarch-you can also use arrowroot starch here. This is super important to add to thicken up the liquid inside the blueberries. If you leave out the cornstarch you’ll likely end up with a lot of excess liquid in your crisp.
- Maple syrup-this is optional to sweeten the filling. If your blueberries are already very flavourful and sweet, you can leave this out.
- Oats-A crisp topping is made with a base of oats. I use gluten-free rolled oats for this recipe, but you regular rolled oats, or quick oats. Rolled oats will give the crisp topping a nuttier and chewier texture, which I persoanlly prefer.
- Almond flour-You can substitute any type of flour you have on hand here. Almond flour is a great option to keep the crisp gluten-free and healthy.
- Coconut sugar-To sweeten the crisp topping. Coconut sugar has a slightly earthy and caramel-like flavour, which gives a nice taste to the topping.
- Cinnamon-to season.
- Butter-cold from the fridge. Cold butter works best to make a crisp topping rather than room temperature. You can substitute for a dairy-free butter if needed.
How to make a Healthy Blueberry Crisp
Mix the blueberries together with the lemon, cornstarch and maple syrup, then set aside. In a food processor or a large mixing bowl, mix the crisp topping ingredients together until combined and crumbly. If doing this in a bowl, you can use your hands to mix and squish the butter into the oat mixture.
Add the blueberries to a baking dish and add the crisp topping on top. Bake at 350 degrees for 40-50 minutes until golden brown on top.
Let cool completely before serving.
- If you can get your hands on wild blueberries during the summer, use them in this recipe. They will make for the most flavourful crisp!
- Add any type of berries you like to this crisp.
- When making the crisp topping, don’t overprocess. You still want to have texture from the oats in the topping.
- Don’t serve while still hot from the oven. The juices in the crisp need time to cool and set. If you serve this dish right away, you’ll end up with runny bluberry juice in the crisp.
- Fridge: store leftovers in the fridge in a sealed container or in the baking dish covered with plastic wrap for 2-3 days. Serve cold straight from the fridge, or warm in the oven or microwave.
Blueberry Crisp FAQ
Yes! While this recipe is technically better with fresh blueberries, you can definitely still use frozen ones if that’s what you have available.
Yes. Lefotver crisp will stay much fresher in the fridge. If you are serving the crisp the same day you make it, you can store it on the countertop covered with plastic wrap for the day.
Absolutely! Cut the recipe in half to make a small blueberry crisp for two. Make sure to use a smaller baking dish too.
Sure! You can make an oat-free crisp by replacing the oats with more almond flour and a mix of your favourite chopped nuts.
More blueberry recipes to try
If you tried this Healthy Blueberry Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Healthy Blueberry Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
This Healthy Blueberry Crisp is easy to make and perfect for a light summer dessert!
- 4 cups blueberries
- juice of 1 lemon
- 2 tbsp maple syrup
- 4 tbsp cornstarch
- 3/4 cups gluten-free oats
- 1/4 cup almond flour (can sub any flour)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup cold butter, cut into cubes
- Preheat the oven to 350 degrees F.
- Prepare the filling by mixing the blueberries, lemon juice, maple syrup and cornstarch together in a bowl. Set aside.
- Next make the topping by adding the oats, almond flour, coconut sugar, cinnamon, salt and butter to a food processor. Pulse together until incorporated. (*Do not over process, you just want to evenly mix the butter with the other ingredients. You can also do this by hand in a large bowl.)
- Add the blueberries to a 9-inch baking dish and crumble the crisp topping ontop of the blueberries.
- Bake in the oven for 40-50 minutes until golden brown on top.
- Let cool completely before serving.
If you can get your hands on wild blueberries during the summer, use them in this recipe. They will make for the most flavourful crisp!
Add any type of berries you like to this crisp.
When making the crisp topping, don’t overprocess. You still want to have texture from the oats in the topping.
Don’t serve while still hot from the oven. The juices in the crisp need time to cool and set. If you serve this dish right away, you’ll end up with runny bluberry juice in the crisp.
- Serving Size: 1/6th of recipe
- Calories: 240
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
Keywords: gluten-free blueberry crisp, healthy blueberry crisp, gluten-free blueberry crumble, healthy blueberry crumble