Gluten Free Blueberry Crisp Recipe


Blueberry Filling

  • 4 cups fresh or frozen blueberries (if frozen, no need to thaw)
  • 2-3 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Crisp Topping:

  • 1 cup gluten-free rolled oats
  • ¾ cup almond flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes (vegan butter works as a substitute)


  • Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×9 inch baking dish, an 8×8 will work too.
  • Make the Filling: In a large bowl, gently toss together the blueberries, sugar, lemon juice, and cornstarch until the berries are evenly coated. Pour the mixture into your prepared baking dish.
  • Make the Crisp Topping: In a separate medium bowl, combine the rolled oats, almond flour, brown sugar, cinnamon, and salt. Use a pastry cutter, forks, or your fingertips to work in the cold butter until the mixture resembles coarse crumbs.
  • Assemble: Sprinkle the crisp topping evenly over the blueberry filling.
  • Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
  • Cool and Enjoy: Allow the crisp to cool for 10-15 minutes before serving. It’s delicious warm with a scoop of vanilla ice cream or whipped cream.


  • Make it ahead: Both the filling and topping can be made ahead of time and stored in the refrigerator. Assemble and bake when ready.
  • Other Fruit Choices: Swap blueberries for raspberries, sliced peaches, or a mixed berry combination. Adjust sweetness based on the fruit.
  • A Touch of Nutty Crunch: Add ¼ cup chopped walnuts or pecans to the crisp topping for extra flavor and texture.


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