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This Healthier Blueberry Crisp is gluten-free, vegan, and extremely quick and easy to make! The mix of the crumbly oat topping and juicy sweet filling makes such a tasty, warm dessert that goes perfectly with a scoop of your favorite vanilla ice cream. It tastes like blueberry pie but way easier – what’s not to love!
There are so many things to love about the Spring and Summer but, for me, one of the things I look forward to most is that berries are in season! I do eat berries all year round, but in the colder months I stick to frozen because it’s cheaper and they’re frozen at their peak freshness. So in the warmer months, when I can have fresh (and delicious) berries from the grocery or farmers market, I’m eating them in any way I can! And this Blueberry Crisp has been one of the recipes I look forward to most for YEARS now.
Fruit crisps are amazing because they can be made with simple ingredients, can be refined sugar free or lower sugar, and take a lot less time than baking a whole pie but taste about the same! And this specific recipe has a good balance of high fiber carbs and healthy fats so that you could enjoy this for dessert, a snack, or even breakfast. To make sure you’re getting in some protein if you’re having this for anything other than dessert, try topping it with Greek yogurt or having with another protein side! That’ll make sure it’s even more of a blood sugar supportive meal that will also keep you full for longer.
I’ll be the first to admit I’ve had this for many different meals and it’s officially been added to my meal prep rotation! It lasts me a week or a little longer so I always have a healthier option. And honestly, it tastes amazing either hot or cold too! I love having this the day after baking, after it’s been in the fridge, because it REALLY thickens up to have the best flavor and consistency.
If you haven’t made a crisp before, let this one be the one you start with because I promise that once you try it, you’ll be hooked 😍 And make sure to save it for any upcoming grad parties, cookouts, picnics, or summer gatherings!
See the full video tutorial HERE.
Why You’ll Love This
- Minimal effort – You’re really just mixing the filling together, adding it to the dish, then mixing the crumble, adding and baking. No special steps here!
- Summer staple – With all of the social gatherings to look forward to as it gets warmer and nicer out, this is a quick and easy recipe to bring and share.
- Dietary friendly – This is gluten free, dairy free, vegan, and can be refined sugar free.
What You’ll Need
- Blueberries – When blueberries are in season, I use fresh and other times in the year I’ll use frozen to save some money and it tastes better!
- Honey – Any liquid sweetener will work here – agave, maple syrup, etc.
- Lemon
- Arrowroot starch – You can also use cornstarch or tapioca starch, this helps thicken up the filling.
- Oat flour – I think it’s easiest to make my own by blending up oats, especially since whole oats are already in this recipe. But you can always buy a pre-ground flour!
- Oats – My favorite are the One Degree Organic gluten free rolled oats because they’re soaked, glyphosate free, and easier to digest.
- Brown sugar – We’re using just a little but you can use any granulated sweetener – coconut sugar, maple sugar, monkfruit, to keep this refined sugar free.
- Butter – I use this vegan butter or coconut oil but if you don’t need this to be dairy free, you can use regular butter.
- Cinnamon
- Sea salt
How To Make
- Start by preheating your oven to 350F and lightly grease an 8×8 baking dish.
- Then begin washing and drying your blueberries. If you’re using frozen, let them thaw and dry as much as possible. (Tip: You want to make sure they are fully dry to avoid any extra water/moisture in your crisp!)
- In a medium-sized bowl, mix the blueberry filling ingredients. Add the starch in last and make sure you evenly coat the blueberries so they don’t stick or add too much liquid while baking.
- Pour into the baking dish.
- In another bowl, mix together the crisp ingredients until fully combined. Then, scoop evenly onto the blueberry mixture to create a flat top layer.
- Bake for 40-45 minutes, until the top is golden brown.
- Let it cool completely so the blueberries firm up. Eat on its own or top with your favorite vanilla ice cream (dairy free or use coconut cream)!
Recommended Tools
- Baking dish – I use any 8×8 baking dish but this is my favorite.
- Glass mixing bowls
- Stainless steel measuring cups and spoons
- Silicone spatula
More Fruity Desserts
Air Fryer Peach Cobbler (Gluten Free, Vegan)
Lemon Blueberry Loaf (Gluten Free, Dairy Free)
Single-Serve Blueberry Poptart (Gluten Free, Vegan)
Quick & Easy Blueberry Crisp (Gluten Free, Vegan)
Ingredients
Blueberry Filling
- 6 cups Blueberries (3 pints)
- 1/4 cup Honey (or maple syrup)
- 1 tbsp Lemon
- 1/4 cup Arrowroot starch (or cornstarch, tapioca starch)
Crisp
- 1/2 cup Oat flour
- 3/4 cup Oats
- 1/2 cup Brown sugar
- 5 tbsp Butter (or vegan butter, coconut oil)
- Cinnamon (to taste)
- Sea salt (sprinkle)
Instructions
- Preheat oven to 350F.
- Wash and dry blueberries, fully.
- Mix blueberry filling ingredients in a bowl and pour into a lightly greased baking dish.
- In another bowl, mix together crisp ingredients. Scoop evenly on top of blueberry mixture.
- Bake for 40-45 mins. Let cool completely!
Option to serve with your favorite vanilla ice cream or coconut cream
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!