This easy Blueberry Crisp recipe is a skillet-baked fruit crisp filled with fresh (or frozen) whole blueberries, sweetened with maple syrup and coconut sugar and finished with a crispy, oat topping. It’s naturally vegan and gluten free. Perfect for two!
Easy Blueberry Crisp [Vegan Gluten Free]
Fruit crisps are “cheater” desserts in my book…with so many benefits.
And 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 involvement required of many baked fruit desserts.
When I make fruit crisp, I always do two things:
1) Use unrefined sugars, and noticeably less sugar than typically called for…unless I’m using a super tart fruit.
2) Make it gluten free and vegan without compromising flavor and texture. It’s one of my favorite kitchen challenges actually.
I’m not on a restricted diet, 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.
If you want a more traditional Blueberry fruit crisp…you know, with butter and brown sugar (yum!), yet still gluten free, go grab Cookie and Kate’s Blueberry Almond Crisp recipe.
That very recipe influenced the topping for my blueberry crisp recipe.
When I make fruit crisps, I do a standard fruit filling, and I almost always use my go-to oat crisp topping, but I love how Kate used almond flour and sliced almonds in hers, and I gladly followed suit!
In fact, I pretty much can’t do a fruit crisp topping without nuts, so hers was perfect because blueberries and almonds are made for each other when it comes to baking!
Anywhoooo, even if you don’t consider yourself a baker, never fear…fruit crisp is the easiest baked item you can make in your home kitchen.
How do you make blueberry crisp?
1: make the filling by tossing fresh or frozen blueberries with maple syrup, lemon, starch, almond extract and salt; put it into prepared skillets (or baking dish).
2: toss together oats, oat flour, almonds, coconut sugar, cinnamon, salt, and coconut oil (or any oil) and blend it with your hands
3: sprinkle oat topping over the blueberry filling
4: bake
5: devour!
You’ll find the full recipe below, but that’s the general idea.
How long do you bake blueberry crisp?
Typically, blueberry crisp (or any fruit crisp) bakes in about 30 minutes, or until the filling is bubbling and the crisp topping is lightly browned.
You can always bake a little longer if needed, to make sure the filling is bubbling to insure that the flavors have melded together.
Can I use fresh or frozen blueberries in blueberry crisp?
Yes you certainly can use 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.
Does Blueberry Crisp need to be refrigerated?
Yes. If there are any leftovers (which is doubtful with smaller servings like this), they should be refrigerated in an airtight container up to two days.
Ingredients you’ll need for Blueberry Crisp [Vegan Gluten Free] (see full recipe below for amounts):
For the filling:
- fresh or frozen blueberries
- maple syrup
- lemon
- arrowroot (or cornstarch)
- almond extract (or vanilla extract)
- salt
!For the gluten-free topping:
- gluten free rolled oats
- almond meal (or substitute with finely ground oats)
- sliced almonds
- coconut sugar (or brown sugar)
- salt
- coconut oil (or any oil)
Kitchen tools I use for this recipe:
- 2 mixing bowls
- pastry blender (or your hands)
- 2 Lodge 3.5″ skillets
Interested in my other gluten free desserts?
Gluten Free Peach Blackberry Crisp [also vegan]
Pear Apple Cranberry Crisp [also vegan]
Traci Antonovich
Yields 2 servings
Skillet-baked blueberry dessert with a crispy, oat and almond crumble. Top with your favorite ice cream.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- 1 pint fresh Blueberries (or 2 cups frozen)
- 1 Tbsp Maple Syrup
- 1 Lemon (zested and juiced)
- 2 tsp Arrowroot Powder (or 1 Tbsp Cornstarch)
- 1/4 tsp Almond Extract
- Pinch of Salt
- 1/2 cup GF Rolled Oats
- 1/4 cup Almond Flour (or substitute with finely ground GF oats)
- 1/4 cup sliced Almonds
- 2 Tbsp cup Coconut Sugar (or brown sugar)
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 2 Tbsp Coconut Oil
Instructions
- Preaheat oven to 350°, oil-spray two 5” cast iron skillets; rinse and drain BLUEBERRIES; place in a medium mixing bowl; set aside.
- In a small bowl, whisk together MAPLE SYRUP, LEMON ZEST and JUICE, ARROWROOT POWDER, and SALT; pour over BLUEBERRIES and gently toss to fully coat; distribute blueberries and liquid evenly into both skilets.
- In another medium mixing bowl, toss together OATS, ALMOND FLOUR, ALMONDS, SUGAR, CINNAMON, and SALT; add COCONUT OIL and, using your hands, work the mixture into a coarse texture that sticks together when pressed.
- Distribute crumbly topping over surface of blueberries; place in preheated oven and bake 30 minutes, or until sauce is bubbling and surface is lightly browned.
- Carefully remove from oven, allow to cool for 5-10 minutes; serve warm, topped with your favorite vanilla ice cream.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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