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–+ servings
A blueberry crisp in a white baking dish, shown with a gold spoon scooping some out.
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5 from 5 votes

Blueberry Crisp

Welcome summer with this healthy, gluten free Blueberry Crisp recipe. Made with oats, the crumbly topping is like a crunchy oatmeal cookie on top of juicy blueberries. Lightly sweetened with maple syrup, this makes the perfect healthy dessert to serve with ice cream or whipped cream.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 306kcal
Author: Michelle Miller

Ingredients

Peaches

  • 7 cups blueberries fresh or frozen
  • 1/4 cup lemon juice
  • 3 tablespoons maple syrup or sub honey
  • 2 tablespoons arrowroot

Crisp Topping

  • 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

Instructions

  • 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!

Crisp Topping

  • 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.

Video

Notes

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.
 
VARIATIONS
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!

Nutrition

Calories: 306kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 135mg | Potassium: 222mg | Fiber: 5g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg