Gluten Free Blueberry Crisp is a luscious, blueberry filling beneath a craveable, crunchy-crisp topping. The perfect summer dessert recipe!
Typically when I create desserts to share here on Iowa Girl Eats, they’re gluten free of course, but have egg or dairy in them so I then bake a vegan version for my daughter who is allergic to both.
To say that we were ALL thrilled to be able to dive into a pan of warm and cozy Gluten Free Blueberry Crisp together — no modifications required — is an understatement!
A juicy blueberry filling topped with crispy-crunchy golden brown topping is heaven in a bowl. Made with a handful of everyday ingredients, this easy blueberry crisp recipe is a MUST TRY summer dessert!
Gluten Free Blueberry Crisp
There’s something about eating blueberry desserts that makes you feel like a kid again, right? Maybe it’s because you can’t eat them without looking like, well, a kid. Purple teeth and tongue and all! ;) Totally worth it, especially when it’s as easy to toss together as it is fun and delicious to devour, like my Gluten Free Blueberry Crisp.
What I love most about this sweet fruit crisp recipe is that the topping includes almond flour and sliced almonds so it’s a little lighter than an all oat-based crisp topping, plus its extra crispy. I find the lightness and crispiness compliment the delicate blueberries really well.
Ingredients Needed
Raid the fridge and pantry for the everyday ingredients you’ll need for this easy, gluten free dessert recipe:
- Blueberries: 5 whole cups of fresh blueberries form the juicy, bubbling base of this fruit crisp. You can use frozen blueberries if you’d like — just plan on tacking on a few extra minutes of baking time.
- Gluten free baking flour blend: helps thicken the blueberry filling. Use whatever “1 for 1” or “all-purpose” gluten-free flour blend you have on hand. I typically reach for Bob’s Gluten Free 1 to 1 Baking Flour Blend.
- Sugar: granulated sugar sweetens the blueberry filling, while brown sugar sweetens and crisps up the topping.
- Lemon juice: helps achieve the perfect balance of sweet and tart in the blueberry filling.
- Vanilla: adds cozy flavor to the blueberries.
- Gluten free old fashioned oats: forms the base of the crisp topping. Be sure to use old-fashioned oats vs steel cut oats or quick oats. More on gluten-free oats below!
- Almond flour: finely ground almond flour ensures the topping is extra light and crispy. Use whatever gluten free brand you like — I like Bob’s Red Mill Super Fine Almond Flour. Kirkland (Costco) has a good product too!
- Sliced almonds: add a satisfying crunch to the topping mixture. Feel free to swap in chopped nuts like almonds or pecans instead.
- Cinnamon: adds a craveable, cozy flavor to the crisp topping.
- Butter: cold, cubed regular or vegan butter brings the crisp topping all together.
Gluten Free Purity Protocol Oats for Fruit Crisps
If you have Celiac Disease or a severe gluten intolerance or wheat allergy, its important to buy and use certified gluten-free purity protocol oats in your blueberry crisp (or any recipe calling for oats).
Oats are naturally gluten-free but are typically grown in or near fields with gluten-containing grains like wheat or barley. They are also typically harvested, transported, processed, and/or packaged on equipment shared with these grains.
What does all this mean? Oats are often contaminated with gluten-containing grains before the plant even sprouts.
- Purity protocol oats have been grown, harvested, transported, processed, and packaged using dedicated fields and equipment so the risk of cross contamination is much, much lower than if these methods were not used.
Do you find this stuff as interesting as I do?! Probably not, but it’s important all the same. Right now I’m loving Gluten Free Prairie Oats which are grown in Montana by a woman + family-owned company.
Alrighty — if you’re in need of a seriously simple yet made from scratch dessert, look no further. Let’s get to it!
Try Gluten Free Apple Crisp!
How to Make Gluten Free Blueberry Crisp
Step 1: Combine the blueberry filling.
Start by adding fresh blueberries to a large mixing bowl with a gluten free flour blend and granulated sugar then fold with a spatula to combine. Add fresh lemon juice and a splash of vanilla extract then fold again to combine.
Pour the mixture into a nonstick-sprayed, medium-sized baking pan, like an 8×8″ or 6×9″.
Step 2: Make the crisp topping.
To the same bowl add gluten free old fashioned oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt then stir with a fork to combine.
To the mixture, add cold butter or vegan butter that’s been cut into 1/4″ cubes then use your fingertips to mix and mash the ingredients together until they form a crumbly paste.
Spread the mixture over the blueberry filling in the baking dish then bake for 40-45 minutes at 350 degrees or until the blueberries are bubbly, and the topping is golden brown.
- Tip: check on the blueberry crisp at the halfway mark. If the crisp topping is already browning, place a piece of foil on top — no need to crimp. Remove for the last 5 minutes of baking.
Step 3: Cool then devour.
Let the blueberry crisp sit and cool until it’s warm or even room temperature. This is a great dessert to bake when having company over because you can pull it out of the oven just before your guests arrive then serve it warm after dinner.
SUCH a treat!!
Scoop the Gluten-Free Blueberry Crisp into bowls then top with whipped cream, or vanilla bean ice cream, and dive in. Like I said, a total treat. :) I hope you enjoy every last drop of this sweet and summery gluten free dessert!
More Easy Gluten Free Dessert Recipes
- Gluten Free Strawberry Shortcake
- Gluten Free Peach Crisp
- Gluten Free Vanilla Cupcakes
- Gluten Free Apple Crisp
- Triple Berry Crumb Bars
- Gluten Free S’mores Bars
- Gluten Free Lemon Bars
- Gluten Free Blueberry Pie Bars
- Gluten Free Pie Crust
Ingredients
- 1-1/2 lbs fresh blueberries, (5 cups) rinsed and dried
- 3 Tablespoons gluten free baking flour blend WITH binder
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- ice cream or whipped cream, for serving
For the Crisp Topping:
- 3/4 cup certified gluten free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 Tablespoons cold butter or vegan butter, cut into 1/4" cubes
Directions
- Preheat the oven to 350 degrees then spray a medium-sized baking dish (like a 6×9" or 8×8”) with nonstick spray and set aside.
- To a large mixing bowl add the blueberries, gluten free flour blend, and granulated sugar then toss with your fingertips or fold with a spatula to coat. Add the lemon juice, and vanilla extract then stir with a spatula to combine. Pour into the prepared baking dish.
For the Crisp Topping:
- To the same mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir to combine. Add the cubed butter then use a pastry cutter or your fingertips to incorporate the butter into the dry ingredients until the butter is the size of peas and the consistency is like a crumbly paste. Crumble the topping mixture evenly on top of the blueberry mixture.
- Bake for 40-45 minutes or until the topping is golden brown and the blueberries are bubbling, rotating the baking dish 180 degrees halfway through. Note: If the crisp topping is already browning at the halfway mark, place a piece of foil on top (no need to crimp) then continue baking.
- Let the blueberry crisp cool until warm or room temperature then scoop into bowls and serve with ice cream or whipped cream, if desired. Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I made this last night and it was a huge hit! The only change I made was to use finely chopped pecans in place of the sliced almonds because I already had them on hand. It was delicious and so pretty too! Served it with fresh whipped cream. I will definitely be making this again…and again. Yum!
This recipe looks soooo yummy! I’m from Iowa too, well I was 3 when my family moved here, but I’m an Iowa girl at heart and still visit there each year! Love the Iowa State Fair! So I am following you on Pinterest so I can share your stuff with my Aunt who I still visit in Iowa!
This looks AMAZING! I am absolutely obsessed with blueberries and crisps in general so this is perfect. I will be making this very very soon. I might even add some of my culinary dried lavender. Mmmmm. Thanks for posting this recipe.
Wow this is a perfect dessert. Your recipes looks very delicious especially with ice cream toppings. My mother will surely like thisdelicious recipe
, good for summer.I am excited to make this for my family also. Can’t wait to taste it and make it and I want to share this to my friends. Thanks for this blog. Feeling HAPPY :-)
And yet another holiday saved by IGE!! :) Thanks Kristin! You always make what I need you to just in time for me to copy it for the upcoming holiday!! Woohoo! Hope your household is all feeling better!
I gave my 3 kids frozen peas when they were little and they loved them. So much in fact that at ages 10, 12 & 14 they won’t eat them any other way. :)
For the first time, I found a recipe that I had all the ingredients for with the exception of the sliced almonds. I used pecans and all purpose flour instead and it still came out delicious!!!!!!!! I will be making this for the family when they come to visit!! Thank you for the easy recipe!!! The only thing bad about this is I wanted to eat the whole dish in one sitting but I was strong enough to put the rest up:)
Looks so yummy! Cannot wait to try this recipe!
This looks perfect for Mother’s Day!
This looks delicious!! I’m wondering about substituting the butter with coconut oil. I may give that a whirl this weekend.
That sounds deeeelicious – let me know how it turns out!
I was just thinking the same thing about the frozen peas, what a great idea it is! My son is only a couple of days younger than Lincoln, and I kept reading about frozen peas, but didn’t try until last week, and he ate them up and kept asking for more!
This looks so good. Definitely making it, especially for my little girl who is a few months younger than your son. She is OBSESSED with blueberries. I’m positive she would eat a Costco-size container of them if we let her. :)
Happy early Mother’s Day!
My son called peas “berries” one time and I certainly didn’t correct him! He loooooves berries so we went with it as long as we could. :) My mom thought he was crazy when he asked for “green berries”
We also spun his mistake into other white lies. I can’t even count how many foods we called “pizza” or “cookie” to convince him to take a taste!
Bahaha, whatever it takes! We bought some mini waffles with Cookie Monster on the front of the box and he threw a fit when they were gone so we started calling peanut butter toast “cookie toast” and he’s all over it. ;)