Mouth-watering Blueberry Crisp with a crispy oat & almond topping is served warm and always ready for ice cream. This blueberry crisp recipe is naturally sweetened, undetectably vegan, and crazy easy to make!
Easy Blueberry 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 involvement required of many baked fruit desserts.
Blueberry Crisp Recipe Ingredients
Blueberry filling
- blueberries
- maple syrup
- lemon juice
- arrowroot (or cornstarch)
- almond extract (or vanilla extract)
- Kosher salt
Blueberry crisp 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)
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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 with fresh or frozen fruit. 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, so bonus!
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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 30 minutes at 350°, top with a scoop of ice cream, and devour!
* See the full recipe below
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 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.
Recommended Tools
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 Recipe
Ingredients
For the filling:
- 1 pint Blueberries or 2 cups frozen blueberries
- 1 Tbsp Maple Syrup or any liquid sweetener
- 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
RECIPE VIDEO
Instructions
- Preaheat oven to 350°, oil-spray two 5” cast iron skillets; rinse and drain BLUEBERRIES; place in a medium mixing bowl; set aside.
Blueberry crisp topping
- 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.
Blueberry crisp filling
- 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.
Serving and storage instructions
- Serve warm, 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.
Nutrition
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I added raspberries it was awesome
Ohhh blueberry crisp with raspberries added? Count me in! 😋 So glad you enjoyed the recipe…thanks!
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!!!!!
Awww, thanks Billy!! This makes my day…my everything! I’m in LOVE with your cinnamon ice cream idea…must try it!
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.
Thanks Natalie! That’s all music to my ears 🙂
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 🙂
Thanks Sonia! We like hearing that…hope you love it!
I love a blueberry crisp. It makes such a nice change from an apple dessert.
Thanks so much Dannii…it is a nice change from apples 🙂
this looks delicious! I’ve only ever really seen apple and pear crisps before but loving the idea of a blueberry crisp!
Thanks Georgie! So glad to introduce the idea to you 🙂
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!
Thanks Beth! Hope you love it like I do! 🙂
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!
Awesome Andrea! Yes, I lovvvve almonds and blueberry together. Hope you get to try this one 🙂
This looks so tasty! I love how you used cast iron skillets too.
Thanks Danielle! I’m in love with iron skillet cooking…esp for desserts! 🙂
This is such a great way to use up all the blueberries. I am loving this idea!
Thanks Meeta! Yep, toss em together with a few ingredients and bake! I love not wasting food 🙂
This looks absolutely scrumptious! I don’t think there would be any leftovers for us to refrigerate!
Thansk Jenni! Yeah, no lefties here either…not for this one 🙂
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.
Thanks Daniela! Excellent points…exactly what I love about coconut sugar! 🙂
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!
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.
This crisp looks awesome, and we love anything cooked in an iron skillet.
Thanks Pam! I love iron-skillet cooking too! I use it for so many things 🙂
Love blueberry crisp this time of year! This looks so healthy, I want it for breakfast!
Thanks Lisa! I’ve had it for breakfast LOL…it’s lovely 🙂
Looks so delicious! Perfect for a quick and easy summer dessert!
Thanks Jessica…that was definitely the plan 🙂
This crisp is amazing! I love blueberries when cooked and I love that this crisp is made healthier! Delicious!
Thanks Lauren! I’m right there with you on the cooked bloobs 🙂
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!)
Thanks Christine! I appreciate your thoughts on this…and I wanna see the video of that cleanup LOL 😉
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.
Haha, me too on that back and forth, Lisa 🙂 And heck, why not mix them together for this one? YUM!