Juicy blueberries and lightly sweet crumble topping. My gluten free blueberry crisp is a low sugar, healthy dessert packed with feel good ingredients.
Looking for a healthy dessert? Fruit crisps, cobblers and crumbles are your best friend. Lower in added sugar and a serving of nutrient dense fruit... yes please!
In the fall we do apple crisp, but as soon as berry season hits I'm making my signature gluten free blueberry crisp. There's something special about making simple summer desserts with seasonal fruit. Bonus points if you go blueberry picking.
Top this blueberry crisp with whipped cream or vanilla ice cream for a dessert all your guests will love.
Why This Dietitian Loves This Recipe
Here's why everyone needs to make this blueberry crisp before summer ends.
- Celiac-friendly. This gluten free blueberry crisp without flour uses oats for the delicious crumble topping. Oats are naturally free of gluten, however I always recommend purchasing certified gluten free oats to reduce cross-contamination.
- Lower sugar. I love fruit-based desserts because they have natural sugars, meaning I don't need as much added sugar.
- High in fibre. Blueberries and oats are excellent sources of fibre, which is crucial for satiety, gut health and blood sugar balance. Who doesn't want dessert with a fibre boost?
- Breakfast OR dessert. This blueberry crisp is dietitian approved for breakfast in my books. Add some more walnuts/hemp hearts and serve it with Greek yogurt or egg bites for a balanced meal!
Ingredients
Filling:
- Blueberries
- Vanilla extract
- Oat flour
- Lemon
Crisp topping:
- Oats
- Oat flour
- Cinnamon
- Honey
- Melted butter
- Salt
Instructions
Preheat the oven to 350F.
Grease a large 29 cm glass or ceramic oven safe round dish, and add blueberries, vanilla extract, oat flour and lemon juice. Gently stir to combine. This can also be done in a bowl prior, however we like to minimize cleaning dishes.
In a medium bowl, make your topping by using a fork to stir together oats, oat flour, cinnamon, honey, melted butter and salt. Add coconut, hemp seeds and chopped walnuts if desired. The crisp topping should be dry but moist enough to have small crumbles form.
Pour the crisp topping over the blueberries, gently patting it down.
Bake for about 40 minutes or until the top is just beginning to turn golden brown.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free, however use certified gluten-free oats and oat flour if you have Celiac disease.
To make dairy-free: This recipe is naturally dairy-free.
To make vegan: Swap the butter for coconut oil and the honey for maple syrup.
To make nut-free: Omit the walnuts.
Equipment
- Mixing bowls
- Round oven-safe dish
Storage
This blueberry crisp can stay fresh in the fridge if stored in an airtight container or covered with saran wrap for up to 4 days.
Top Tip
Use a fork to mix together the crisp ingredients. I find this works better than a spoon, as it allows for crumbles to form for the perfect crisp topping!
This is blueberry crisp is best served warm.
Frequently Asked Questions
Yes you can! There is absolutely no difference to the recipe if you use either one of them. If you use frozen, you don't even need to defrost the berries first.
Yes, technically oats are gluten-free however due to cross contamination in during processing, I ALWAYS recommend checking the label of your oats and oat flour to see if they are certified gluten-free. This ensures they are processed in a gluten-free facility.
You can find oat flour in most grocery stores either in the baking or ‘health food’ aisles, close to where gluten free flours are found.
Yes! For this recipe you need a total of ¼ cup + 2 tablespoon of oat flour, so i would recommend adding about ½ cup of oats into a high powered blender and pulsing until a fine, flour-like consistency forms.
I recommend rolled oats, however quick oats will also work. I don't recommend using steel cut oats, as these need to be soaked and cooked.
Good question. The oat flour helps absorb the liquid released by the berries, preventing a soggy crisp.
Yes, raspberries or even a berry mix would also be delicious.
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PS. I love seeing my recipes in action! If you decide to make this gluten free blueberry crisp, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Gluten Free Blueberry Crisp
Ingredients
Berry filling:
- 4.5 cups blueberries 1 600g bag of frozen
- 1 teaspoon vanilla extract
- 2 tablespoon gluten free oat flour
- juice of ½ lemon
Crisp topping:
- 1.5 cups gluten free oats
- ¼ cup gluten free oat flour
- 1 teaspoon cinnamon
- 2 tablespoon honey
- ¼ cup melted butter
- Pinch of salt
Optional add ins:
- 2 tablespoon unsweetened shredded coconut optional
- 2 tablespoon hemp seeds optional
- ¼ cup chopped walnuts optional
Instructions
- Preheat the oven to 350F.
- Grease a large 29 cm glass or ceramic oven safe round dish, and add blueberries, vanilla extract, oat flour and lemon juice. Gently stir to combine. This can also be done in a bowl prior however we like to minimize cleaning dishes.
- In a medium bowl, make your topping by using a fork to stir together oats, oat flour, cinnamon, honey, melted butter and salt. Add coconut, hemp seeds and chopped walnuts if desired. The crisp topping should be dry but moist enough to have small crumbles form.
- Pour the crisp topping over the blueberries, gently patting it down.
- Bake for about 40 minutes or until the top is just beginning to turn golden brown.
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