This Healthier Blueberry Crisp is gluten-free, vegan, and extremely 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. Tastes like blueberry pie but way easier, what’s not to love??
Fresh blueberries are in season in the summer, making this the perfect summer treat. BUT I love that this recipe can be enjoyed all year round – you can use either fresh or frozen blueberries! I made this all summer long and have brought it back to break up the pumpkin obsession in the fall 😆
See the full video tutorial HERE.
What You’ll Need For Your Crisp
- Blueberries – fresh or frozen.
- Honey – if vegan, use maple syrup.
- Lemon
- Arrowroot starch – cornstarch or tapioca starch works too.
- Oat flour – I like to just make my own by blending up oats!
- Oats
- Brown sugar
- Butter – can use vegan butter or coconut oil.
- Cinnamon
- Sea salt
How To Make
Start by preheating your oven to 350F. Then begin washing and drying your blueberries. You want to make sure they are fully dry to avoid any extra water/moisture in your crisp! If you’re using frozen, let them thaw and dry as much as possible before continuing to the next step.
Mix the blueberry filling ingredients in a medium-sized bowl. When adding the starch, you’ll want to make sure to evenly coat the blueberries so they don’t stick or add too much liquid while baking! Pour into a lightly greased baking dish. I used a small casserole 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! Honestly, I love having this the next day, after it’s been in the fridge because it REALLY thickens up 😍
Eat on its own or top with your favorite vanilla ice cream (can be dairy-free or use coconut cream)!
More Fruity Desserts
Air Fryer Peach Cobbler (Gluten Free, Vegan)
Lemon Blueberry Loaf (Gluten Free, Dairy Free)
Single-Serve Apple Poptart (Gluten Free, Vegan)
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!