This insanely tasty gluten-free blueberry crisp is topped with a delicious oat pecan crisp topping and filled with sweet, juicy blueberries. This crisp is incredibly easy to make, can be prepped in advance, and is extra tasty with a scoop of vanilla ice cream on top!
Check out those blubes.
Tucked under that golden crisp topping.
My husband doesn’t even know what to think or say when I use the term bluuuubes. My kids don’t think anything of it and say it as well because that’s what their mom says, which just makes it more awkwardly worse for him. My mom and dad are most likely horrified reading this right now, asking where they went wrong in how they raised me. And my kids are getting older so I suppose I should have the convo with them that only mommy says blubes in the privacy of our own home (and internet land).
Wanna come over and have some blube-berry crisp with us?
We could probably benefit from some non-virtual actual face-to-face socializing. My husband nods yes while pointing at me.
FACT: Summer isn’t allowed to conclude until we have eaten blueberry crisp. About 5 million times.
It’s that feel-good dessert that grounds us in summer traditions of picking blueberries by the bucket load at the local u-pick farm. It’s a dessert that draws us in with subtle aromas of juicy blueberries topped with buttery, pecan golden crisp topping gently baking in the oven. Then it reassures our inner food souls that, at least for that moment, life is still full of blessings and tasty moments as we bask in the summer sun eating the fruits of our dessert labor with a generous and very necessary scoop of vanilla ice cream on top.
Sounds wonderful, right?
Fact: IT IS.
- Blueberries: Fresh or frozen, it’s up to you! They both work in this recipe.
- Almond flour: Don’t confuse almond flour with almond meal. Almond flour is both lighter in color and in texture, with a more neutral flavor in comparison to almond meal. It wouldn’t be the end of the world if you used almond meal in this recipe but it will slightly alter the flavor and texture of the crisp topping.
- Brown Sugar: It’s fairly common to see white sugar used in blueberry crisp recipes. I personally prefer the deeper flavor of brown sugar in the blueberry filling versus the sweeter flavor that white sugar offers. But you do you boo.
- Corn Starch: Need a corn-free option to create that dense, jamlike blueberry filling consistency? Substitute tapioca starch in its place.
How do YOU like your blueberry crisp?
Do you like your blueberries sweet? Do you like them a little tart? Do you like them thick and jammy? Or do you like them super juicy? How you answer these questions will determine how you should prep your berries.
Cornstarch will thicken the blueberry filling while sugar will sweeten it. For this particular recipe, I use a combo of both but that is not an absolute requirement for making a tasty blueberry crisp.
Taste test your blueberries first and if they taste a little more tart than you would prefer then add some sugar. The fresh blueberries I have been picking this summer have been more tart than I would like for this dessert so I have been adding up to ⅓ cup of brown sugar. But sometimes I put less in and sometimes I omit the sugar in the filling altogether. I do the same with the cornstarch. Sometimes I’m hankering for a juicier filling and thereby omit the cornstarch while other times I opt for a filling that is more thick and jamlike and include it. There is no right or wrong way in my opinion.
Don’t be afraid to test out different cornstarch brown sugar ratios or leave the blueberry filling add-ins out altogether! It will still be super tasty and worthy of sharing with others.
The simplest go-to dessert
Crisp can be made on a whim going from brilliant idea to mouth in about 60 minutes, with the majority of that time simply being the bake time. It’s a dessert with perhaps the most minimalist prepping requirements.
- Put blueberries in a baking dish and sprinkle with a simple mixture of brown sugar and cornstarch. Check.
- Sprinkle crisp topping – that you may have quickly prepped the day before – on top of berries. Check.
- Bake in oven. Check.
- Eat (à la mode). Check.
- Seconds please. Check. Check.
Have a sudden hankering for dessert? Make a crisp.
Friends happen to be in town and want to stop by for a visit? Make a crisp.
Want to deliver some love in the form of dessert to someone who could use a little pick-me-up? Definitely make a crisp.
It’s truly an easy dessert that can be put together at a moment’s notice. And I promise it will just as quickly disappear with only happy people and their blueberry stained smiles to show for it.
Either will work! Just add 10-15 minutes bake time if using frozen blueberries.
You will know your crisp is fully baked when the blueberry filling is bubbling in the center of the baking dish and not just around the edges.
It doesn’t need to be! Just cover it with foil or plastic wrap and it can stay at room temperature for up to 3 days (but it will probably be devoured by then).
You can! Here are two options for how to:
Option 1: Bake the entire crisp, allow it to cool, and then cover tightly in plastic wrap and foil (using both keeps out oxygen which helps to prevent freezer burn) and freeze for up to 1 month. Then reheat in a 350-degree oven. However, be aware that the topping can become a little mushy when frozen and reheated.
Option 2 (my personal preference): Store the blueberry filling and crisp topping in separate freezer bags or airtight containers. Then on the day you’d like to serve, it just takes a quick 5 minutes to assemble before popping it in the oven for a freshly baked crisp!
* When frozen, be aware that the crisp may need an extra 10-15 minutes of additional cook time.
So who’s ready for dessert?! ♡
More Tasty Dessert Recipes Using Berries!
- Berry Yogurt Popsicles with Granola for dessert or breakfast!
- Gluten-Free Blackberry Pie absolutely heavenly
- Gluten-Free Raspberry Hand Pies with white chocolate drizzle
- No-Churn Red Wine, Strawberry, & Salted Dark Chocolate Ice Cream adults only
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
This insanely tasty gluten-free blueberry crisp is topped with a delicious oat pecan crisp topping and filled with sweet, juicy blueberries. It’s incredibly quick and easy to make and can be prepped in advance. Serve it warm with a scoop of vanilla ice cream and everyone will be begging for seconds!
For the crisp topping:
- ¼ cup butter, room temperature
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup gluten-free old fashioned rolled oats
- ¾ cup coarsely chopped pecans
- ¾ cup almond flour
- 2 teaspoons cinnamon
- pinch of Kosher salt
For the blueberry filling:
- 8 cups fresh (or frozen) blueberries
- pinch of Kosher salt
- 1 tablespoon corn starch
- ⅓ cup brown sugar
- Your favorite vanilla ice cream!
- Crisp topping: Preheat oven to 350°F. Using a hand mixer or large stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add oats, pecans, almond flour, cinnamon, and salt to the bowl and mix together with a spatula. Once the mixture begins sticking together use your hands to continue mixing until small clumps are formed.
- Blueberry filling: Add blueberries to a 9×13″ baking dish. In a small bowl, combine salt, corn starch, and brown sugar. Sprinkle the corn starch mixture over the top of the blueberries.
- Assemble and bake: Add the crisp topping in a layer over the blueberries. Place the blueberry crisp in the oven and bake for 35-40 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is beautifully crisp and golden. If you feel like your topping is browning too quickly, lay a piece of aluminum foil on top until the crisp has finished baking. If using frozen blueberries, you may need to increase your bake time by 10-15 minutes.
- Serve: Top each serving of blueberry crisp with a scoop of vanilla ice cream and enjoy!
The equipment section above contains affiliate links to products I use or recommend.
Feel free to adjust how much sugar and cornstarch you add to the blueberry filling. If you have sweet blueberries you may want to completely omit the sugar. If your berries seem tart, you may want to include the suggested amount of sugar or some amount thereof. If you like a juicier crisp, consider omitting the cornstarch. If you think you would enjoy a thicker, jammier crisp then include the cornstarch. It will be delicious however you decide.
This blueberry crisp can be kept at room temperature for up to 3 days. Cover with foil or plastic wrap.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: blueberries, gluten free, blueberry crisp, dessert
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