Name: Gluten-Free Blueberry Crisp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: For the blueberry filling:; 4 cups fresh or frozen blueberries; 1/4 cup granulated sugar or coconut sugar; 1 1/2 tbsp cornstarch (use 2 tbsp if using frozen berries); 1 tbsp lemon juice; 1 tsp vanilla extract; For the crisp topping:; 3/4 cup gluten-free rolled oats; 1/2 cup almond flour; 1/3 cup brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/3 cup melted butter or coconut oil (for dairy-free)

Why You’ll Love This Recipe

Naturally gluten-free and easy to make.
Bursting with fresh, juicy blueberries.
Crispy, buttery oat topping that’s irresistible.
Perfect for summer when berries are in season—or use frozen year-round.
Can be prepped ahead and baked just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blueberry filling:

Fresh or frozen blueberries
Sugar (granulated or coconut sugar)
Cornstarch (or arrowroot powder)
Lemon juice
Vanilla extract

For the crisp topping:

Gluten-free rolled oats
Almond flour
Brown sugar
Butter (or coconut oil for dairy-free)
Ground cinnamon
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease a baking dish lightly with butter or oil.
In a bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla. Stir until blueberries are coated, then pour into the prepared baking dish.
In another bowl, mix oats, almond flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
Sprinkle topping evenly over the blueberry mixture.
Bake for 35–40 minutes, until the blueberries are bubbling and the topping is golden brown.
Cool slightly before serving warm.

Servings and timing

This recipe makes about 6 servings. Prep time is 10 minutes, baking time is 35–40 minutes, for a total of around 50 minutes.

Variations

Use a mix of berries such as raspberries, blackberries, and strawberries.
Add chopped pecans or walnuts to the topping for crunch.
Replace almond flour with oat flour for a nut-free version.
Swap blueberries for diced apples or peaches in cooler months.
Add a hint of nutmeg or cardamom for extra warmth.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave for quick servings or in a 325°F oven until warmed through and crisp. This crisp can also be frozen for up to 2 months—reheat directly from frozen or thaw overnight in the fridge before baking to re-crisp.

FAQs

Can I use frozen blueberries?

Yes, just don’t thaw them first—add 1 extra tablespoon of cornstarch to prevent excess liquid.

Can I make this dairy-free?

Yes, substitute butter with coconut oil or vegan butter.

Is this recipe vegan?

It can be—use coconut oil instead of butter and ensure sugar is vegan-friendly.

Can I make it nut-free?

Yes, swap almond flour with oat flour.

What kind of oats should I use?

Use certified gluten-free rolled oats for the best texture. Avoid instant oats.

How do I keep the topping crunchy?

Bake until golden brown and don’t cover while baking.

Can I prepare it ahead of time?

Yes, assemble and refrigerate before baking. Bake just before serving.

Can I reduce the sugar?

Yes, use less sugar or swap with maple syrup or honey in the filling.

What’s the best way to serve it?

Warm with a scoop of vanilla ice cream or whipped cream.

Why is my filling runny?

It may need more cornstarch—especially if using frozen berries. Letting it cool slightly also helps the filling thicken.

Conclusion

Gluten-Free Blueberry Crisp is a simple yet irresistible dessert that’s full of fruity sweetness and topped with a golden, crunchy oat layer. Naturally gluten-free and easily adaptable for dairy-free or vegan diets, it’s a recipe that everyone can enjoy. Whether served at a summer barbecue, holiday gathering, or cozy family dinner, this crisp is a timeless dessert that always satisfies.