Warm, jammy blueberries with a golden, crunchy topping—this gluten free blueberry crisp is the easy dessert you’ll come back to all summer. This no-fuss fruit crisp recipe takes less than 10 minute of hands on time.
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Skill Level: Beginner
Flavor Remix: Swap the cardamon for lemon zest or ginger.
Allergy Watch: Gluten Free, Dairy Free, No Eggs, Oats (use caution), Nut-Free
Serving Suggestion: Top with marcarpone whipped cream and or vanilla ice cream.
This blueberry crisp is perfectly balanced with a juicy fruit filling and a crisp oat topping. Using cornstarch keeps the filling thick without becoming gummy. I also don't add lemon juice or other liquids to the filling. Trust me when I say you are going to have plenty of juice in those berries.
When it comes to seasoning, I wanted to make this gluten free crisp special. So I skipped the butter and opted for a high-quality olive oil and cardamon. A sophisticated twist. I don't recommend cinnamon as it overpowers the berry flavor, while cardamon enhances it.
Ingredient Notes
- Blueberries: Use fresh blueberries in the summer and frozen blueberries in the winter.
- Sugar: Honey is a delightful alternative in the filling but stick with plain regular white sugar in the crisp topping.
- Cornstarch: Thickens the fruit filling. Substitute it with tapioca or arrowroot starch.
- Oats: Be sure they are certified gluten-free and do not substitute oat flour.
- Almond Flour: You can also use gluten-free one-to-one gluten-free flour.
- Olive Oil: You can use olive oil, butter, or coconut oil in the crisp. But I prefer the flavor the olive oil adds to the berries.
How to Make Gluten Free Blueberry Crisp
A step-by-step visual guide for making a gluten-free fruit crisp. You can skip to the recipe for the full written instructions.
Add the Filling Ingredients
No need to heat the filling first. Just combine in your greased pan.
Prepare Crisp Topping
Make sure the olive oil it well blended with the dry ingredients to the topping won't dry out during baking.
Spread the Crisp Topping
Crumble over the topping, and don't worry if you have spots of blueberry poking through.
Bake
The key to a perfect crisp is to bake it covered for half the time and then uncovered. This allows the berries to soften and the top to crisp up.
Recipe Tips
- Let the crisp rest for at least 15 minutes to help the filling set before serving.
- I recommend baking on a sheet pan to catch drips from the berry filling bubbling over.
More Blueberry Desserts
Make Ahead and Storing
Make Ahead: Mix together the filling and topping several hours in advance. Assemble and bake when ready.
Storing: Store covered in the fridge up to 4 days.
Freezing: Do not freeze.
📖 Recipe
Gluten Free Blueberry Crisp
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Ingredients
Blueberry Filling
- 5 cups blueberries
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 Tablespoons cornstarch or substitute tapioca or arrowroot starch
Gluten-Free Crisp Topping
- 1 cup old fashioned oats certified gluten-free
- ½ cup almond flour or sub 1:1 gluten-free flour
- ⅓ cup olive oil or melted butter plus additional for pan
- ¼ cup granulated sugar
- 1 teaspoon ground cardamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Brush an 8x8-inch baking dish with oil to prevent sticking. Place the dish on a rimmed baking sheet to catch any drips.
- Add all the filling ingredients to the baking dish. Toss thoroughly to combine. (Alternatively, you can mix the filling in a bowl and transfer it to the greased dish.)5 cups blueberries, ¼ cup granulated sugar, ¼ teaspoon kosher salt, 2 Tablespoons cornstarch
- For the crisp topping, combine all the ingredients in a small bowl. Stir until well combined, then evenly spread the topping over the berry filling. Cover with aluminum foil.1 cup old fashioned oats certified gluten-free, ½ cup almond flour, ⅓ cup olive oil or melted butter, ¼ cup granulated sugar, 1 teaspoon ground cardamon, ¼ teaspoon kosher salt
- Bake the crisp, covered, for 20 minutes. Uncover and bake for another 20 minutes, or until the top is golden brown and the filling is bubbling.
- Let it rest for 15 minutes. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.
Equipment
- 8x8 baking pan
- mixing bowl
Notes
- Be sure to use certified gluten-free oats.
- I prefer olive oil over butter. I think it pairs well with the cardamon.
- To reheat, warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.
Storing Leftovers
- Leftovers should be covered and stored in the fridge for up to 4 days.
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