Gluten Free Blueberry Crisp

Gluten-free Blueberry Crisp — A flourless dessert bursting with blueberries and topped with the best almond and oatmeal crumbly topping. Sweet enough for dessert and healthy enough for breakfast, this gluten-free blueberry crisp is aimed to please.

two bowls of gluten free blueberry crisp with full dish behind

Are you as excited as I am that it’s almost summer? I love being able to go out to my garden and grab ingredients for a recipe. Simple, fresh, and flavorful is what summer food is all about.

One thing that I love making in the summer is this blueberry crisp. I cannot even begin to tell you how much I love it. I kept seeing social media posts about the Bread & Wine Blueberry Crisp and I finally got around to making it. I now understand why I kept seeing those posts.

This blueberry crisp is so incredibly simple to make. You put blueberries in a pan with a few basic ingredients and put it in the oven. That’s it. It’s not an overly sweet dessert, so it’s also a great breakfast. Did I mention that it is also gluten-free and made with natural sugar?

I like it as is but with some whipped cream, vanilla ice cream, or yogurt? AMAZING. You can also use any kind of fruit that you like. Cherries and peaches are also in season during the summer, but I have to say, I am partial to Jersey blueberries.

ingredients for gluten free blueberry crisp

Ingredients //

  • Blueberries – Fresh blueberries will result in the freshest tasting crisp but thawed frozen blueberries will also work.

For the crisp:

  • Gluten-free Old-Fashioned Oats – are mixed into the crumble for texture and to help keep it from getting soggy. They are what transform a crumble into a crisp.
  • Chopped Raw Pecans – add texture and nutty flavor to the mixture.
  • Almond Meal – is a great replacement for flour in gluten-free baking. It’s the structure of the crisp topping.
  • Olive Oil – keeps the crisp topping from drying out in the oven.
  • Pure Maple Syrup – adds sweetness.
  • Salt – a pinch of salt added to desserts enhances the sweetness and balances the flavors.
  • Whipped Cream, Vanilla Yogurt, or Vanilla Ice Cream – because why not?

How to Make // The Steps

mixing ingredients for gluten free blueberry crisp
  • Wash and pick over the blueberries. Add to an 8×8 pan. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.
  • Spread the mixture over the blueberries.
  • Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen.
  • Top with vanilla yogurt, whipped cream, or ice cream.
bowl of gluten free blueberry crisp with whipped cream and full dish behind it

Tips & Tricks

  • Use blueberries that are small, deep blue in color, firm to the touch, and SWEET. If your berries are on the tarter side, coat them in a small amount of maple syrup or sweetener of your choice before baking.
  • If you need to use frozen blueberries or you already have them on hand, go for it.
  • I baked this crisp in a pie pan. You could also bake blueberry crisp in single-serving oven-safe ramekins.
  • A lot of oatmeal brands are NOT certified gluten-free. If you have a gluten intolerance, please please please check those labels.
close up of gluten free blueberry crisp in a dish

Why is Gluten Free Blueberry Crisp So Good?

  • Quick & easy -there’s no peeling, chopping, rolling, kneading, etc. involved.
  • A delicious way to use up fresh summer blueberries but you can also use frozen blueberries year-round.
  • It’s good to make ahead and plop in the oven right before serving.
  • Healthy, gluten-free, and dairy-free (but you’d never know it), and refined sugar-free.
ingredients for gluten free blueberry crisp

Variations //

  • Switch up the berries with your favorite berry and/or fruit combo. I’d stick with softer fruits that do not take long to cook like strawberries, blackberries, peaches, cherries, etc.
  • I used chopped raw pecans but you can use a different nut in the topping. Chopped walnuts, macadamia nuts, or Brazil nuts would work well.
  • For sweetness, you can use maple syrup interchangeable with honey or agave syrup. There might be a subtle difference in flavor but still delicious.
  • For a non-gluten-free version, check out this blueberry crisp.
close up of gluten free blueberry crisp in a dish with a portion missing

How to Store and Reheat //

Storing Leftovers: Leftovers can be stored in a sealed container at room temperature for up to 3 days. Cover the dish tightly with plastic wrap or store it in a sealed container in the refrigerator for 5 to 7 days.

To reheat bring to room temperature and warm in the microwave or oven (350 for 15 to 20 minutes).

Make-Ahead and Freezer Options

Freezing: Baked or unbaked, blueberry crisp can be frozen for up to 3 months or you can freeze the crumble mixture separately and thaw as needed.

finished gluten free blueberry crisp in a dish

Gluten-Free Blueberry Crisp FAQ //

Can you use frozen blueberries?

Yes. Keep in mind that if you’re baking the crisp with frozen blueberries, they will need more time in the oven to warm through.

Does blueberry crisp need to be refrigerated?

No. As long as it’s wrapped tightly, you can leave it out at room temperature for up to 3 days.

What’s the difference between crisp and crumble?

The main difference is the added oats. Crisps get “crispy” because they have oats while crumbles have a damp cakey texture because they do not have oats.

How do I keep my crisp topping from being too dry?

Use a neutral-tasting oil (olive or avocado) or add a bit more liquid sweetener to add moisture.

More Blueberry Recipes

Blueberry Cheesecake Bars

Blueberry Thyme Lemon Jam

Lemon Ricotta Thyme Pancakes with Blueberry Sauce

Blueberry Lemon Scones

two bowls of gluten free blueberry crisp with full dish behind

Gluten Free Blueberry Crisp

Yield: serves 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Gluten-free Blueberry Crisp -- A flourless dessert bursting with blueberries and topped with the best almond and oatmeal crumbly topping. Sweet enough for dessert and healthy enough for breakfast, this gluten-free blueberry crisp is aimed to please.


  • 4 cups blueberries (any fruit will work)


  • 1 cup old-fashioned oats
  • 1/2 cup chopped raw pecans
  • 1/2 cup almond meal
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon salt
  • Whipped cream or vanilla ice cream (why not?)


  1. Add blueberries to an 8x8 pan or a medium size casserole dish.
  2. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries.
  3. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 8mgSodium: 148mgCarbohydrates: 31gFiber: 4gSugar: 18gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 47 Comments

  1. steph@stephsbitebybite

    This is like the epitome of summer!

  2. Erin @ Texanerin Baking

    I haven’t done anything that exciting this summer, either. I’ve been eating all my delicious summer fruit as is. 🙂

    And this is beautiful! Love the ingredients.

  3. amy @southern sweets and eats

    Beautiful! I have really been loving the blueberries this summer and this looks amazing!

  4. Tieghan Gerard

    Wow! This is so pretty! Your blueberries are gorgeous and your topping looks so perfect. What a pretty dish!

  5. Abbie

    This looks so good! I love blueberry crisp. (Blueberry anything, really.)
    And this recipe looks like breakfast material, to me.. maple syrup and oats and blueberries topped with some yogurt? <3 Sounds perfect.
    Thanks for sharing this recipe!!

  6. Sophie

    Beauitiful photos!!! This recipe sounds great- and I especially love that it’s healthy enough to eat for breakfast AND gluten free? Love it!!! Thanks so much for sharing!

    1. bakedbree

      Thanks Sophie! This recipe is my favorite. I have made it a ton this summer. It is really good with strawberries and all kinds of fruit.

  7. Katrina @ Warm Vanilla Sugar

    Blueberry crisp is such a treat with in season berries! Lovely recipe!

    1. bakedbree

      Thank you! I love this recipe so much, I make it at least once a week.

  8. Laura

    Cooking is so much more interesting in the summer most of the time, but our season has been so wet, it’s hard to find an abundance of quality local produce this year. The corn and peaches are just starting to come in, though, and they have been fantastic. This crisp looks wonderful. I wonder how it would bake up in a cast iron skillet on a campfire. (Looking for campfire recipes for next week).

    1. bakedbree

      I bet that it would be perfect in cast iron. It might be a late season. I am heading to NJ this week and cannot wait to get some Jersey corn.

  9. Ashley Bee (Quarter Life Crisis Cuisine)


    Also, it reminds me: One day a few months ago my boyfriend was all grumpy because “the stupid blueberry festival was blocking traffic!” …it was the middle of the week in May. Blueberry season is so far away from May, I was confused. Turns out, it was a movie filming in town, and the signs were just props, haha!

    1. bakedbree

      Hahaha! That’s funny.

  10. Amanda

    I am so excited to make this! I lovelovelove blueberries!

    1. bakedbree

      Me too! This Jersey girl loves her blueberries!

  11. Kristi

    I am loving crisps is summer. Blueberry sounds so good.

    1. bakedbree

      Me too! I love this one so much.

  12. Robyn Stone | Add a Pinch

    i love berry crisps! yours looks so delicious! could dive right on in that topping!!!

    1. bakedbree

      Thanks Robyn! I have made this so much over the summer and I never get tired of it. I love eating it for breakfast.

  13. Gilly

    I’ve seen a couple of your recipes now and they look great! However I don’t see how many servings your recipes are anywhere? Any nutritional info or servings or serving sizes etc? Thanks!

    1. bakedbree

      I do not provide serving sizes or nutritional information. Almost every recipe serves my family of 5, so 4 to 6. I am not a nutritionist, so I do not feel comfortable making those calculations. You are more than welcome to run it through a calculator if you need to info.

      1. Gilly

        While I do understand that, if you are a going to run a blog that contains recipes, one would imagine that you would have serving “suggestions”. No one is expecting you to be a nutritionist or a dietician, just to know how many it serves and then the NI can be easily calculated.

        1. bakedbree

          I made a decision early on not to style my recipes that way, and I am going to continue to do it this way. Assume that it serves 4 to 6.

  14. Erin

    Looks wonderful! I have a large amount of frozen blueberries–what adjustments should I make for this recipe? Or are they just too watery for this?

    1. bakedbree

      You could thaw them first and drain if they are really wet. But honestly, I just throw them in the pan.

  15. Angie | Big Bear's Wife

    ooo yay! I will be making this soon! Made a gluten free peach cobbler/crisp a while back and my family loved it! So I know that they will adore this!!

    1. bakedbree

      I made one tonight, I love this recipe so much.

  16. Heather

    Dumb question – can this be made ahead of time? Or prepped then baked before serving? Thanks so much Bree! xo

    1. bakedbree

      Never, ever, a dumb question. And yes, you can. You can assemble it and bake it off right before you serve it. Or, you can reheat it later.

  17. Melissa

    I made this last night after going blueberry picking with my son, and after my 4 year old ate a small portion for dessert, I went to put him to bed. When I came back into the kitchen, my husband was finishing the rest of the 8×8 pan!! I had to wrestle him for the last bite! LOL! I was out of olive oil, so I used coconut oil instead, and it was fabulous. Thanks for sharing!

    1. bakedbree

      LOL! Coconut oil would be perfect, I need to try that next time I make it. Great idea!

  18. Caylee

    I made this a few days ago with peaches. LOVED. IT. It’s sweet, but in a delicious, maple-y kind of way, and the almond meal…YUM. I’m making it again as we speak with blackberries that I just got done picking. Thanks!

    1. bakedbree

      I make this almost twice a week. LOVE this recipe so much. Glad you like it so much too.

  19. Randie

    Can I substitute ground flax seed for almond meal?

    1. bakedbree

      I am going to say not all of it. Almond meal is moist and helps hold everything together. And that would be a lot of flax – if you catch my drift. 🙂

      1. Lisa

        Do you think coconut flour would work in place of almond meal?

        1. bakedbree

          I have never tried it. I really don’t know. You can always try it and see.

  20. Sarah kurtzman

    I just made your blueberry cobbler, sooooo delicious but can it be refrigerated?

    1. bakedbree

      Yes! I eat it for breakfast. It should be good for about 3 days.

  21. Becki

    I made this last night with peaches. It was delicious! Even my gluten, dairy, and sugar eating friends who stopped by loved it. I made a couple of adjustments: a tablespoon of starch tossed with fruit, coconut oil instead of olive. Eating some now for breakfast.

    1. bakedbree

      I love that you can use any fruit that you have around. I am glad that you liked it!

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  24. Eliza

    I make this every Christmas and my family loves it!! The warm berries go perfectly with the crisp topping and the olive oil adds really nice flavor. A favorite we will make again and again

    1. Bree Hester

      I am so glad! I love this too, and I am not GF, I just think that it is amazing.

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