Gluten Free Blueberry Crisp (DF, Vegan)
This gluten free blueberry crisp is packed with juicy berries, a sweet filling, and a crumbly topping that is also nut-free, dairy free, and vegan friendly!
During the warmer months, I love using fresh fruit any time I get a chance. Sometimes I end up over buying and wondering what I will do with all of the produce. Crisps are the perfect way to use up an abundance of berries.
The last time I was in this predicament I made a peach crisp (also gluten free) and caramelized peaches. In the fall, I really can’t get enough of the apple walnut crisp, that cinnamon combo is amazing!
Ingredients Needed
- Blueberries – wild blueberries are the sweetest.
- Cornstarch – thickens the filling.
- lemon juice – adds a nice zing
- brown sugar – aids in sweetness and helps with texture.
- Vanilla – rounds out the flavors
Topping Ingredients
- old fashioned oats – be sure to use gluten free.
- almond flour – helps to clump the toppings together.
- brown sugar – binds and sweetens.
- Cinnamon and salt – adds extra flavor.
- softened butter – gives the crisp topping a crumbly texture. Use vegan butter if desired.
How to Make a Gluten Free Blueberry Crisp
Grease an 8×8 baking dish and preheat the oven to 350 degrees.
Wash and dry the blueberries. Remove any stems that are still attached.
Add the berries, cornstarch, brown sugar, vanilla, and lemon juice to the dish and toss lightly.
In a large bowl, combine the flour, oats, sugar, cinnamon, and salt. Add the pieces of softened
butter and use your hands to mix so it’s clumped together.
Sprinkle the topping over the blueberry mixture.
Bake for 40-45 minutes, or until the top is golden and the filling is bubbly.
Remove and allow the blueberry crisp to cool slightly before serving.
Can I Use Frozen Blueberries?
Yes! Follow the same instructions above. However, you may need to add a few minutes to the cooking time.
You can also thaw them and drain, then use as you would with fresh berries.
Tips for Making
- If you want to add nuts, mix sliced almonds, chopped pecans or walnuts in the topping before sprinkling over top.
- Soften butter works the best because it’s easier to mix but still gives a nice crumble texture.
- Do not use steel cut or instant oats. Old fashioned has the perfect texture.
- Feel free to adjust the ingredients in the filling to your liking. If you want it sweeter add a little more sugar.
- To double the crisp recipe, use a 9×13 baking dish and double all of the ingredients.
- Experiments with adding a variety of berries or use this same recipe to make a different crisp like raspberry, blackberry, or strawberry.
How to Store
Once the blueberry crisp has cooled, wrap it with foil or plastic wrap and store it in the refrigerator for up to 3 days. Reheat in the microwave before serving. For a crispier topping, reheat in the oven or air fryer for a few minutes until its warm throughout.
You can also freeze it, but you may notice that the topping won’t be as crispy as it would be on the day it’s made.
More Easy and Tasty Gluten Free Desserts:
- Almond Butter Chocolate Chip Cookies
- Strawberry Banana Muffins
- Banana Blueberry Oatmeal Muffins
- Vegan Double Chocolate Chip Cookies
- Brownie Truffles (Vegan)
Gluten Free Blueberry Crisp (DF, Vegan)
Ingredients
- 5 cups Blueberries
- 3 tablespoons cornstarch
- 1 tbsp lemon juice
- 3 tbsp brown sugar
- 1 tsp vanilla
Topping Ingredients
- 1 1/4 cups old fashioned oats
- ¼ cup almond flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons softened butter can use vegan if DF, cubed
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 inch glass baking dish.
- Rinse and drain the blueberries and pick through them to remove any stems still attached. To the baking dish, add blueberries, cornstarch, lemon juice, brown sugar, and vanilla. Gently toss to combine.
- For the topping, combine the oats, almond flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the softened butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the blueberries.
- Place the dish on a cookie sheet to catch drips and place in the oven. Bake for 40-45 minutes or until the top is golden and the blueberries have created a caramel like sauce that is bubbling. Remove from the oven and let cool slightly. Serve warm with ice cream!
