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.

This healthier blueberry crisp is quick and easy to make. it's gluten free and vegan. The dark blue color of the blueberries contrast the cream white plates and baking dish. the blueberry filling is juicy, plump, textured, and sweet. a golden brown baked oatmeal crisp lays on top in a thin layer to add texture. topped with a scoop of vanilla ice cream for creaminess. the perfect warm dessert

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)

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