Blueberry Crisp (Gluten-Free)

This gluten-free blueberry crisp pairs juicy blueberries with a buttery oat topping that bakes up golden and crisp. It uses simple ingredients and is just as good with fresh blueberries as with frozen ones.

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Easy blueberry dessert

This easy gluten-free blueberry crisp is all about the contrast between warm, jammy berries and a golden oat crumble. A little lemon juice brightens the fruit, while brown sugar gives the topping a rich, caramel-like flavor.

With just 15 minutes of prep, it’s an effortless dessert for any day of the week. Bake it in one dish for a family-style dessert or divide it into individual ramekins for a charming presentation. Serve it warm with a scoop of vanilla ice cream or a spoonful of whipped cream for an easy finishing touch. It also pairs very well with Greek-style yogurt.

Love fruit crisps? Try this Gluten-Free Apple Crisp for another easy gluten-free dessert for sharing.

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe are:

• Blueberries: Fresh or frozen blueberries work well. If using frozen ones, don’t thaw them.
• Lemon juice: drops of fresh lemon juice.
• Cornstarch: to bind and make the blueberry crisp thicker.
• Gluten-free old-fashioned rolled oats: the main ingredient of the crumble.
• Butter: unsalted butter, cold and diced.
• Cinnamon: optional, but adds warmth to the topping.

How to make blueberry crisp

Preheat the oven to 350º F (180°C).

Place gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon in a food processor. Add the cooled, diced butter and pulse. Or place them in a medium bowl and toss them with your fingertips to combine. Let the crumble rest in the refrigerator.

In a large bowl, gently toss the blueberries with the lemon juice, granulated sugar, and cornstarch until evenly coated.

Transfer the blueberry mixture to your chosen baking dish, spreading it into an even layer. An 8-inch square baking pan, a 9-inch pie plate, or individual oven-safe ramekins will work.

Let the filling stand for 10 minutes before adding the topping.

Scatter the oat mixture evenly over the blueberries, leaving some larger crumbs for extra texture. Sprinkle the chopped toasted almonds over the top.

Bake for about 40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.

Let the crisp rest briefly before serving so the filling sets.

Serve warm with whipped cream or a scoop of ice cream if desired.

Refrigerate leftovers for up to 4 days. To reheat, place individual portions or reheat the whole dish in a 350°F (180°C) oven until heated through. The oven is the better option if you want to bring back some of the topping’s crispness.

Good to Know: Baking Tips

• Keep the butter cold. Cold butter helps create a crumbly topping rather than a soft paste.
• Blueberries: If using frozen blueberries, add them straight from the freezer; don’t thaw them
• Check for a bubbling filling. The topping should be golden brown, and the fruit filling should be bubbling around the edges.
• Let it rest before serving. Resting allows the juices to settle and thicken for the perfect consistency.

You might wonder

How do you know when blueberry crisp is done? The topping should be golden brown, and the blueberry filling should be bubbling around the edges.

Can I freeze blueberry crisp? Yes, it’s always better to enjoy it fresh, but you can freeze it. Once cooled, transfer the crisp to a freezer-safe container or wrap the baking dish securely. Thaw overnight in the refrigerator and reheat in a 350°F (180°C) oven until hot throughout. The topping may be softer after freezing and reheating.

Can I use other fruits in this gluten-free crisp? Yes! You can use other berries, such as raspberries or blackberries, or try sliced peaches for a different twist.

For more crisp and crumble recipes

• Apple Crisp
• Plum Crisp
• Apple and blueberry crumble
• Plum and Berry Cobbler
• Peach Cobbler

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