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.
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.
- 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
- 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.
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.
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.
- 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.
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.
Gluten-Free Blueberry Crisp FAQ //
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.
No. As long as it’s wrapped tightly, you can leave it out at room temperature for up to 3 days.
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.
Use a neutral-tasting oil (olive or avocado) or add a bit more liquid sweetener to add moisture.