• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Movement Menu logo

  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ร—

    Home ยป Diet ยป Dairy Free ยป Gluten Free Blueberry Crisp

    Gluten Free Blueberry Crisp

    Published: Aug 3, 2020 by Monica Stevens Le ยท 2 Comments

    121 shares
    • Share
    • Tweet
    Jump to Recipe Pin Recipe

    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.

    blueberry crisp in a white pan with a spoon and ice cream on top

    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??! ๐Ÿ™‚

    fresh blueberries in a white ceramic dish with a spoon inside

    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!

    blueberry crisp on a plate with a scoop of vanilla ice cream

    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.
    ingredients laid out to make gluten free blueberry crisp on a grey board: blueberries, maple syrup, cinnamon, arrowroot flour, lemons, rolled oats, almond flour, salt, chopped pecans, melted butter, coconut sugar

    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!

    blueberry crisp topped off with pecans and oats in a white baking dish

    Expert Tips & Tricks

    1. You can use frozen blueberries if they are not available or in season. Be sure to thaw them completely before using them.
    2. Store in an airtight container in the refrigerator. It will last for up to 1 week.
    3. Feel free to swap out the maple syrup for honey if that's more your style.
    4. Serve this alongside scrambled eggs for breakfast... just omit that scoop of vanilla ice cream! ๐Ÿ˜‰
    5. You can reheat before serving or eat it cold.
    blueberry crisp in a white pan

    More gluten free dessert recipes you'll love:

    Dairy Free Paleo Lemon Bars

    Oat Flour Banana Bread

    Gluten Free & Vegan Blueberry Muffins

    Healthy Carrot Cake Muffins

    Dairy Free Fudgy Brownies

    blueberry crisp in a white pan with a spoon and ice cream on top

    Gluten Free Blueberry Crisp

    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.
    5 from 3 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 8
    Course: Dessert
    Cuisine: American
    Keyword: Gluten Free Blueberry Crisp
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Servings: 8
    Calories: 217kcal
    Author: Monica Stevens Le

    Ingredients

    • 4 cups blueberries washed and pat dry
    • 1/4 cup pure maple syrup
    • 1 1/2 tablespoons arrowroot flour see notes
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon lemon zest
    • 2 tablespoons lemon juice
    • 1 cup old fashioned oats or rolled oats
    • 1/2 cup almond flour
    • 1/2 cup pecans roughly chopped
    • 1/4 teaspoon kosher salt
    • 1/4 cup coconut sugar
    • 1/4 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

    1. Tapioca flour is a fine substitute for the arrowroot.
    2. Try to use fresh lemons if you can. They will have a better aftertaste. 
    3. You can alternatively use coconut oil, but it will impact the flavor (not in a negative way!)

    Nutrition

    Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 156mg | Fiber: 4g | Sugar: 18g | Calcium: 50mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

    Related Posts

    « Easy Mexican Shrimp Ceviche
    The Best Creamy Keto Coleslaw »

    Never Miss a Recipe

    Receive Paleo, Low Carb & Whole30 Recipes Weekly!

    Reader Interactions

    Comments

    1. Jean says

      August 11, 2020 at 11:03 am

      So good and easy! Iโ€™ve got another one in the oven as we speak.

      Reply
      • Monica Stevens Le says

        August 12, 2020 at 10:41 am

        YAY!!!!! ๐Ÿ˜€

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    FREE SHOPPING LIST

    Enter your email address to subscribe and this incredible WHOLE30 Shopping list will be delivered right to your inbox.

    Thank you!

    You have successfully joined our subscriber list. Check your e-mail for the free shopping list.

    .
    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

    • Email
    • Facebook
    • Instagram
    • Pinterest

    As Seen In...

    Visit Monica's Portfolio โžค

    Never Miss a Recipe

    Receive Paleo, Vegan & Whole30 Recipes Weekly!

    Easy Weeknight Meals

    cut open and inside of an air fryer chicken breast on a plate

    The Best Chicken Breast in Air Fryer

    air fryer drumsticks together on a white plate

    Air Fryer Chicken Drumsticks

    gluten free cheese pizza on brown parchment paper

    Gluten Free Pizza Dough

    turkey meatballs on a plate with bucatini pasta and a fork

    Turkey Instant Pot Meatballs

    salad with eggs, avocado, potatoes, and bacon on a plate

    The Best Breakfast Salad

    chicken pot pie soup in a ceramic bowl with a spoon inside

    Healthy Chicken Pot Pie Soup

    Trending Now

    bowl of creamy taco soup with a spoon inside and avocado and limes on top

    Whole30 Creamy Taco Soup

    Whole30 Instant Pot Seafood Gumbo (Paleo, Low Carb, Dairy Free)

    low carb and whole30 chili in a bowl with a lime wedge and spoon inside

    Paleo Whole30 Chili

    One Pan Creamy Garlic Shrimp

    creamy garlic chicken in a pan with lemons sliced on top

    One Pan Creamy Garlic Chicken

    Paleo Shepherd's Pie

    Whole30 Paleo Shepherd's Pie

    a bowl of cauliflower soup with parsley on top and a spoon inside

    Creamy, Roasted & Vegan Cauliflower Soup

    Easy Vegan Pumpkin Soup

    Above Footer Widget

    As Seen In...

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Recipes
    • About
    • Work with Me
    • Client Work
    • Portfolio
    • Contact

    Footer

    As an Amazon Associate, I earn from qualifying purchases.

    121 shares
    121 shares