This gluten free blueberry crisp is light, refreshing, perfectly balanced, and a wonderful dessert to enjoy this summer or all year round. It's made with fresh blueberries, gluten free rolled oats, pecans, and lightly sweetened with maple syrup.
The perfect summer treat!
This gluten free blueberry crisp will become your new favorite dessert as soon as you try it the first time around. It's incredibly light, balanced, sweet but tart, and so refreshing.
I absolutely love topping it off with some plain vanilla ice cream. You cannot go wrong.
The facts are you can prep this delectable dessert in under 10 minutes, throw it into the oven and forget about it, and have the whole process take less than an hour with very minimal clean up.
Doesn't that sound like a dream come true??! 🙂
I was inspired to finally come out with a summery crisp recipe after feasting my eyes on this vegan blueberry crisp recipe over at Beaming Baker.
I tried my hand at making an Apple Paleo Crisp last winter, and everyone who tried that absolutely loved it.
This recipe is quite different as I decided to incorporate rolled oats and pecans instead of cashews, pecans, and dates. However, I love them both for different reasons.
They both taste absolutely lovely with a nice, big scoop of vanilla ice cream (of course.)
I may have to try my hand at doing a strawberry crisp as well... maybe even peach. Keep your eyes peeled... the juices are flowing!
What's so great about this blueberry crisp?
If you feel like you need a little extra encouragement, hear me out:
- It's incredibly quick and easy to make.
- You can make it year round since frozen blueberries are an option.
- The whole family will love it... the balance of tart & sweetness is just perfect.
- It's gluten free, dairy free, and refined sugar free!
- A fresh and fruit-filled dessert... just the perfect summer treat.
- No fancy equipment necessary... just a baking dish and a bowl... awesome!
- Made with healthy and wholesome ingredients.
How to make gluten free blueberry crisp
Preheat the oven to 350 degrees Fahrenheit, and lightly brush or spray an 8x8" baking dish with coconut oil or butter.
Add fresh blueberries to the baking dish along with maple syrup, arrowroot, cinnamon, lemon zest and juice. Mix everything well together. Set aside.
In a large bowl, mix together the rolled oats with almond flour, pecans, and salt until thoroughly combined. Add in coconut sugar and melted butter. Stir gently until everything is evenly combined, and the mixture feels a little bit sticky to the touch.
Evenly and gently spoon the topping mixture over the blueberries in the baking dish.
Bake at 350 degrees Fahrenheit for about 45-55 minutes. You will know it is done when the top is golden brown, and the blueberry juices start bubbling up over the sides. Carefully remove from the oven and set aside to slightly cool.
After about 15 minutes, carefully scoop out your desired serving, and top off with vanilla ice cream. Enjoy!
Expert Tips & Tricks
- You can use frozen blueberries if they are not available or in season. Be sure to thaw them completely before using them.
- Store in an airtight container in the refrigerator. It will last for up to 1 week.
- Feel free to swap out the maple syrup for honey if that's more your style.
- Serve this alongside scrambled eggs for breakfast... just omit that scoop of vanilla ice cream! 😉
- You can reheat before serving or eat it cold.
More gluten free dessert recipes you'll love:
Gluten Free & Vegan Blueberry Muffins
Gluten Free Blueberry Crisp
Ingredients
- 4 cups blueberries washed and pat dry
- ¼ cup pure maple syrup
- 1 ½ tablespoons arrowroot flour see notes
- ¼ teaspoon cinnamon
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup old fashioned oats or rolled oats
- ½ cup almond flour
- ½ cup pecans roughly chopped
- ¼ teaspoon kosher salt
- ¼ cup coconut sugar
- ¼ cup plus 2 tablespoons melted butter or ghee see notes
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and lightly brush or spray an 8x8" baking dish with coconut oil or butter.
- Add fresh blueberries to the baking dish along with maple syrup, arrowroot, cinnamon, lemon zest and juice. Mix everything well together. Set aside.
- In a large bowl, mix together the rolled oats with almond flour, pecans, and salt until thoroughly combined. Add in coconut sugar and melted butter. Stir gently until everything is evenly combined, and the mixture feels a little bit sticky to the touch.
- Evenly and gently spoon the topping mixture over the blueberries in the baking dish.
- Bake at 350 degrees Fahrenheit for about 45-55 minutes. You will know it is done when the top is golden brown, and the blueberry juices start bubbling up over the sides. Carefully remove from the oven and set aside to slightly cool.
- After about 15 minutes, carefully scoop out your desired serving, and top off with vanilla ice cream. Enjoy!
Notes
- Tapioca flour is a fine substitute for the arrowroot.
- Try to use fresh lemons if you can. They will have a better aftertaste.
- You can alternatively use coconut oil, but it will impact the flavor (not in a negative way!)
Jean says
So good and easy! I’ve got another one in the oven as we speak.
YAY!!!!! 😀