You’ll adore this healthy, gluten free blueberry crisp! Using fresh or frozen blueberries, and a simple oatmeal-cookie like topping, this summery and healthy dessert comes together in minutes. Serve with vanilla ice cream or coconut ice cream for the perfect dessert.
Also try my Peach Crisp and Persimmon Apple Crumble!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
The Perfect Healthy Dessert Recipe!
This Blueberry Crisp recipe is one of those back-pocket recipes you’ll want to save. Last week, we were in need of a healthy dessert, and I had all the ingredients to pull this together.
You can use frozen or fresh blueberries, and the topping is made from pantry staples. It’s a thick and buttery topping, reminiscent of an oatmeal cookie.
I love desserts that are fruit focused, because there’s hardly a need to add sugar! This recipe uses a little maple syrup to bring out the sweet-tart flavor of the blueberries.
This recipe is vegan, gluten free, and secretly pretty healthy 🙂 It’s perfect for gatherings because everyone will be able to enjoy it!
This is another allergy-friendly recipe (nut free!) made with SunButter.
I love using sunflower seed butter in baking and cooking. It gives treats a buttery and slightly nutty flavor, but keeps them safe!
Typically I use SunButter No Sugar Added for baked goods (and the Chocolate or Crunchy one to top my yogurt or bowls!).
Hop on over to the SunButter website for more details about where to buy it near you!
What You’ll Need
For the Fruit Filling:
- Fresh or Frozen Blueberries (frozen will take longer to bake but work fine!)
- Lemon Juice
- Maple Syrup
- Arrowroot Starch
For the Crumble Topping:
- SunButter No Sugar Added
- Maple Syrup
- Coconut Oil
- Sea Salt
How to Make A Healthy Blueberry Crisp (with Fresh or Frozen Blueberries!)
Step 1: Add the blueberries, lemon juice, maple syrup, and arrowroot powder to a baking dish, and stir until evenly mixed.
Step 2: Wrap the baking dish in foil, and bake in a 350º preheated oven for 40 minutes, until the blueberries are saucy and bubbling. Frozen blueberries will take 60 minutes.
Step 3: Make the topping by first adding the SunButter sunflower seed butter, maple syrup, coconut oil, flax meal and sea salt to a bowl, and mixing to combine.
Step 4: Add in the oatmeal, oat flour, and coconut, and stir to form a crumble topping.
Step 5: Add the oatmeal crumble topping to the baked fruit, sprinkling it into an even layer over the stewed blueberries.
Step 6: Bake the blueberry crisp for another 20 minutes until the topping is browned and the blueberry filling is bubbling.
How to Store & Reheat
Storing Leftovers: Wrap the baking dish in foil and refrigerate up to a week.
To Reheat: This is delicious cold, but if you’d like to serve it hot and crisp up the topping again, preheat oven to 350º F, and bake it for 12-15 minutes, checking on it to ensure the topping doesn’t burn.
Can you freeze blueberry crisp? Yes, this recipe can be frozen. To reheat it, allow to thaw most of the way, and then add it to a 350º preheated oven for about 20 minutes.
Can I make this recipe ahead of time? Yes! Make it up to 2 days ahead, and wrap the unbaked blueberries separate from the topping. When ready to serve, first bake the blueberry filling as directed below, and then add the crisp topping and continue to bake until crisp and golden brown.
If you’d like to make this an Apple Blueberry Crisp, hop on over to this Persimmon Apple Crumble, and omit the persimmon and use blueberries instead.
Make this a Berry Crisp, with a combination of blackberries, blueberries, strawberries and/or raspberries. Just use 7 cups of a mixture of whatever berries you choose, and follow the rest of the recipe as written!
Love cinnamon? Add 1/2 teaspoon in the blueberry filling, and 1/2 teaspoon in the oat crumble topping!
Serving Blueberry Crisp
- Serve it a la mode, with a scoop of vanilla ice cream, frozen yogurt, or non dairy frozen dessert.
- Add a simple dollop of whipped cream.
- This dessert is low in sugar, so it makes a great breakfast treat! Add a scoop of plain Greek yogurt to add some protein.
Other Healthy Fruit Crisp Recipes
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
- 7 cups blueberries fresh or frozen
- 1/4 cup lemon juice
- 3 tablespoons maple syrup or sub honey
- 2 tablespoons arrowroot
- 5 tablespoons SunButter no sugar added
- 5 tablespoons maple syrup or sub honey
- 1/4 cup coconut oil melted
- 1 tablespoon flax seed meal
- 1/2 teaspoon sea salt
- 1 cup oats rolled, not instant
- 1/2 cup oat flour *made by grinding whole oats in blender
- 1/2 cup coconut unsweetened
- Preheat oven to 350º F.
- Add blueberries to a 9″x9″ baking dish.
- Sprinkle the berries with maple syrup, lemon juice, and arrowroot powder, then gently mix to coat blueberries.
- Cover baking dish with foil, and bake berries for 40 minutes. If the berries are frozen, increase baking time to 60 minutes, or until berries are hot and starting to bubble.
- Sprinkle the top of the baked blueberries with the crisp topping, and return the baking dish to the oven for an additional 20 minutes uncovered.
- Serve hot with vanilla ice cream or other frozen dessert!
- Into a mixing bowl add maple syrup, SunButter no sugar added, coconut oil, egg, flax seed meal (optional), and salt. Stir to combine.
- Into the wet ingredients, add oat flour, oatmeal, and coconut. Stir to combine.
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
I love how great the blueberries taste in this recipe, especially with the sunbutter coated topping! it’s such a great flavor combo
Heather Johnson says
absolutely delicious – i just bought a pint of blueberries and needed something quick and easy – i made a smaller batch – so good!!!!
Shashi at Savory Spin says
Crisps like this blueberry one are my weakness! I could eat a whole batch all by myself!
Just the right amount of sweetness! The coconut adds a delicious texture, too.