This easy Blueberry Crisp recipe is a skillet-baked fruit crisp filled with blueberries, sweetened with maple syrup and coconut sugar and finished with a crispy, oat topping. It’s naturally vegan and gluten-free, just like my Pear Apple Cranberry Crisp!
Easy Blueberry Crisp [Vegan & Gluten Free]
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 involvement required of many baked fruit desserts.
This blueberry crisp recipe doesn’t even require a knife…doesn’t get any easier than that!
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 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 the best topping for a fruit crisp?
When I make fruit crisp, I make a standard fruit filling, and I pretty much always use my go-to oat crisp topping.
In fact, I pretty much can’t do a crisp topping without nuts. When it comes to baking, blueberries and almonds are made for each other.
Know what else is great about crisps?
Even if you don’t consider yourself a baker, they’re probably the easiest baked item you can make in your home kitchen.
How do you make blueberry crisp?
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 and devour!
You’ll find the full recipe below, but that’s the general idea.
How long do you bake blueberry crisp?
This blueberry crisp bakes in about 30 minutes.
You want the filling to bubble and the crisp topping to be lightly browned.
You can add more time, if needed, to reach those outcomes.
Can I use fresh or frozen blueberries in a blueberry crisp?
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.
Does Blueberry Crisp need to be refrigerated?
Yes. If there are any leftovers (which is doubtful with this delicious number), they should be refrigerated in an airtight container up to two days.
Blueberry Crisp Ingredients (see full recipe below for amounts):
For the filling:
- blueberries
- maple syrup
- lemon juice
- arrowroot (or cornstarch)
- almond extract (or vanilla extract)
- Kosher 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:
More gluten-free desserts
Gluten Free Peach Blackberry Crisp [also vegan]
Pear Apple Cranberry Crisp [also vegan]
Blueberry Crisp
Ingredients
For the filling:
- 1 pint 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 Kosher Salt
For the topping:
- 1/2 cup Rolled Oats
- 1/4 cup Almond Flour substitute with finely ground oats
- 1/4 cup Almonds sliced
- 2 Tbsp Coconut Sugar or any sugar
- 1 tsp Cinnamon
- 1/8 tsp Kosher 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.
RECIPE NOTES
Nutrition
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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 @ Cooking with Mamma C 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 LeBaron 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 @ Unsophisticook 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 Huff 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 Levinson says
Looks so delicious! Perfect for a quick and easy summer dessert!
Traci Antonovich says
Thanks Jessica…that was definitely the plan 🙂
Lauren Vavala @ DeliciousLittleBites 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 @ Happy Veggie Kitchen 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 | Garlic & Zest 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!