A quick and easy Blueberry Crisp recipe with modest portions and perfect for date night. Frozen or fresh blueberries are baked under a crispy oat and almond topping and ready for ice cream, just like my scrumptious peach crisp.
Fruit crisps are “cheater” desserts in my book and this blueberry crisp is no exception. By cheater, I mean...it's the EASIEST dessert evrrrrrr! In about 40 minutes, you have a fresh baked, fruit-filled dessert, without the time or labor required of many baked fruit desserts.
Key Ingredients and substitutions
- blueberries - use fresh or frozen blueberries
- maple syrup - any liquid sweetener will work
- fresh lemon juice - optional, but adds a certain brightness
- arrowroot - or cornstarch
- almond extract - can be substituted with vanilla extract
- old fashioned rolled oats - or use instant oats
- almond flour - or almond meal (or ground walnuts)
- sliced almonds - or preferred nuts
- coconut sugar - or preferred sugar
- coconut oil - or preferred oil
When I make fruit crisp, I love to do two things
1) Use unrefined sugars, and noticeably less sugar than typically called for (unless I’m using a super tart fruit like cranberries).
2) Make the crisp gluten-free and vegan without compromising flavor and texture. It's one of my favorite kitchen challenges actually.
I'm not diet-restricted, but so many of my readers are, so I love sharing secretly healthy recipes that meet those restrictions.
Trust me, your people will be none the wiser to these facts, so we can just keep it between us...and let everyone enjoy their scrumptious dessert.
What's the best topping for a fruit crisp?
When I make fruit crisp, I tend to use the same oat and almond topping as my Pear Apple Cranberry Crisp for any fruit crisp. It's naturally vegan and gluten-free too!
How to make this recipe
Step 1. Make the filling by tossing blueberries with maple syrup, lemon, starch, almond extract, and salt; put it into prepared skillets (or baking dish).
Step 2. Toss together oats, oat flour, almonds, coconut sugar, cinnamon, salt, and coconut oil (or any oil) and blend it with your hands (to really work the ingredients together).
Step 3. Sprinkle oat topping over the blueberry filling.
Step 4. Bake 30 minutes at 350°, top with a scoop of ice cream, and devour!
How to know when fruit crisp is done
Blueberry crisp bakes in about 30 minutes. You want the filling to bubble and the crisp topping to be lightly browned. Since oven times may vary, you can add more time, if needed.
Can I use fresh or frozen blueberries?
Yes, you certainly can use either fresh or frozen blueberries. I have found NO difference in ingredient requirements or cook times between the two. It comes down to whatever is most convenient and available to you.
More easy dessert recipes
- Chocolate Eclair Refrigerator Cake
- Blueberry Zucchini Bread
- Triple Berry No Churn Ice Cream
- Bananas Foster
- Strawberry Frozen Yogurt
- Pear Apple Cranberry Crisp [GF + V]
Blueberry Crisp for Two
Equipment
- 2 small skillets or small baking dish
INGREDIENTS
Filling ingredients
- 2 cups Blueberries, fresh or frozen
- 1 tablespoon Maple Syrup
- ½ Lemon, juiced
- 1 teaspoon Arrowroot Powder, or 2 tsp Cornstarch
- ¼ teaspoon Almond Extract
- pinch Sea Salt
Topping ingredients
- ¼ cup Rolled Oats
- ¼ cup Almond Flour
- ¼ cup Sliced Almonds
- 1 tablespoon Coconut Sugar
- ½ teaspoon Cinnamon
- ⅛ teaspoon Sea Salt
- 2 tablespoons Coconut Oil, melted
Instructions
- Preheat oven to 350°. Prepare two 5" cast iron skillets with cooking spray.
Blueberry crisp filling
- In a mixing bowl, combine BLUEBERRIES, MAPLE SYRUP, ARROWROOT POWDER, LEMON JUICE, ALMOND EXTRACT, and SALT. Distribute blueberry filling evenly into both iron skillets.
Blueberry crisp topping
- In a separate mixing bowl, combine OATS, ALMOND FLOUR, ALMONDS, SUGAR, CINNAMON, SALT, and COCONUT OIL.
- Sprinkle oat topping over blueberries in both skillets and bake 30 minutes. Sauce will be bubbling and surface will be browned.
- Carefully remove from oven, allow to cool for 5 minutes.
Serving and storage instructions
- Serve blueberry crisp in the warm skillet topped with your favorite vanilla ice cream.Refrigerate in an airtight container up to 2 days.To reheat, cover blueberry crisp with foil, baked in 350°F oven for 20 minutes.
RECIPE VIDEO
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Erica says
I don't have almond extract. Could I use vanilla extract instead or just skip the extract thing completely? Thanks!
The Kitchen Girl says
Hi Erica, you can definitely sub vanilla extract, or skip it, your choice. Hope you love it like we do 🙂 Enjoy!
Cindy says
I added raspberries it was awesome
The Kitchen Girl says
Ohhh blueberry crisp with raspberries added? Count me in! So glad you enjoyed the recipe...thanks!
Billy Rogers says
This is my quick "go to" desert, or breakfast, or anytime recipe!!!! It's quick and easy. A scoop of cinnamon ice cream on warm Blueberry crisp blew away my lunch/brunch guests!!!!!! Keep em coming Kitchen Girl!!!!! Oh, and I have been using my cast iron skillets for years now an this recipe is perfect for cast iron!!!!!
Traci Antonovich says
Awww, thanks Billy!! This makes my day...my everything! I'm in LOVE with your cinnamon ice cream idea...must try it!
Natalie says
This looks beyond delicious. I so love berry crisps. It's the best dessert - easy to make and low-cal. Perfect for guilt free enjoyment. Can't wait to give this recipe a try.
Traci Antonovich says
Thanks Natalie! That's all music to my ears 🙂
Sonia says
Simply loved it!! I do make it with apples and loved this version as both my boys love blueberries!! can't wait to give it a try 🙂
Traci Antonovich says
Thanks Sonia! We like hearing that...hope you love it!
Danielle says
I love a blueberry crisp. It makes such a nice change from an apple dessert.
Traci Antonovich says
Thanks so much Dannii...it is a nice change from apples 🙂
georgie says
this looks delicious! I've only ever really seen apple and pear crisps before but loving the idea of a blueberry crisp!
Traci Antonovich says
Thanks Georgie! So glad to introduce the idea to you 🙂
Bet says
This looks so delicious! I usually make my crisps gf, but I love the use of the coconut sugar and maple in this one! Definitely giving this a try!
Traci Antonovich says
Thanks Beth! Hope you love it like I do! 🙂
Andrea says
Yay for vegan fruit crisps! I make a similar one with pecans and maple syrup but would love to try it with almonds and almond extract!
Traci Antonovich says
Awesome Andrea! Yes, I lovvvve almonds and blueberry together. Hope you get to try this one 🙂
Danielle says
This looks so tasty! I love how you used cast iron skillets too.
Traci Antonovich says
Thanks Danielle! I'm in love with iron skillet cooking...esp for desserts! 🙂
Meeta says
This is such a great way to use up all the blueberries. I am loving this idea!
Traci Antonovich says
Thanks Meeta! Yep, toss em together with a few ingredients and bake! I love not wasting food 🙂
Jenni says
This looks absolutely scrumptious! I don't think there would be any leftovers for us to refrigerate!
Traci Antonovich says
Thansk Jenni! Yeah, no lefties here either...not for this one 🙂
Daniela says
This blueberry crisp looks like the perfect summer dessert! And I love that you use coconut sugar; I find that it gives you the same sweetness and crunch as brown sugar, but with the benefit of being unrefined.
Traci Antonovich says
Thanks Daniela! Excellent points...exactly what I love about coconut sugar! 🙂
Tara says
Cheater dessert or not, crisps are totally delicious! Blueberries are my fave, but I don't think I've ever made a crisp with them. Definitely trying this!
Traci Antonovich says
Thanks Tara! Yeah, I made and shot this one last year! Can't believe it took me so long to make them b/c I've been making fruit crisps forevrrr! Can't believe it took me so long to get this recipe published too...I'm a year behind LOL.
Pam says
This crisp looks awesome, and we love anything cooked in an iron skillet.
Traci Antonovich says
Thanks Pam! I love iron-skillet cooking too! I use it for so many things 🙂
Lisa says
Love blueberry crisp this time of year! This looks so healthy, I want it for breakfast!
Traci Antonovich says
Thanks Lisa! I've had it for breakfast LOL...it's lovely 🙂
Jessica says
Looks so delicious! Perfect for a quick and easy summer dessert!
Traci Antonovich says
Thanks Jessica...that was definitely the plan 🙂
Lauren says
This crisp is amazing! I love blueberries when cooked and I love that this crisp is made healthier! Delicious!
Traci Antonovich says
Thanks Lauren! I'm right there with you on the cooked bloobs 🙂
Christine says
WOWZERS! This looks incredible and I love how you've made a delicious dessert tick so many health boxes while still being authentic and yummy. With such low refined sugar content I could happily make this for my toddler! (Although she's one messy eater so the clean up would be interesting, haha!)
Traci Antonovich says
Thanks Christine! I appreciate your thoughts on this...and I wanna see the video of that cleanup LOL 😉
Lisa says
I've been going back and forth between blueberries and strawberries this season - can't decide which one wins, but this beautiful crisp is leaning me in the blueberry direction.
Traci Antonovich says
Haha, me too on that back and forth, Lisa 🙂 And heck, why not mix them together for this one? YUM!