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.

Ingredients

  • 4 cups blueberries (any fruit will work)

Crisp:

  • 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?)

Instructions

  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?

Please leave a comment on the blog or share a photo on Pinterest

Travel Framed Photos Photo Collage

Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. 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 adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

New York Crumb Cake

This Post Has 47 Comments

  1. 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!

  2. Pingback: 20 Healthy Blueberry Recipes - The Lemon Bowl®

  3. Pingback: Pickled Shrimp | Baked Bree

  4. 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.

Leave a Reply