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.
Jump to:
🌟 Why you'll love this recipe
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. 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.
🛒 Ingredients & suggestions
- 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.
For a full list of ingredients and quantities see the recipe card at the end of this post.
🫐 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.
🔪 Step-by-step instructions
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.
Step 1: Place blueberries in a baking dish and sprinkle with a simple mixture of brown sugar and cornstarch. Check.
Step 2: Sprinkle crisp topping (that you quickly prepped the day before because you are a food prep rockstar) on top of berries. Check.
Step 3: Bake in oven. Check.
Step 4: Eat (à la mode). Check.
Step 5: 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 it will just as quickly disappear with only happy people and their blueberry stained smiles to show for it.
💭 Frequently asked questions
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!
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DID YOU MAKE THIS RECIPE? If so, 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!
Print📖 Recipe
Gluten-Free Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 8
Description
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!
Ingredients
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
Optional:
- Your favorite vanilla ice cream!
Instructions
- 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!
Notes
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
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 29.9 g
- Sodium: 161.6 mg
- Fat: 15.5 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 48.6 g
- Fiber: 6.5 g
- Protein: 5.1 g
- Cholesterol: 15.3 mg
Keywords: blueberries, gluten free, blueberry crisp, dessert
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tracey huegler
Did a quick google search because I had a ton of blueberries.... I would post a picture but it went too fast to take one. So delicious!!! The topping is addictive. My whole family loved it!!!
Shannon Emery
Yay! So happy to hear that your family enjoyed it Tracey! Thanks for sharing!
Dani
I made this and LOVE it!!! I couldn’t get enough and ate the whole thing myself (all most in one sitting!!)
Most GF recipes come out gritty or pasty, this did not!!
I substituted the brown sugar for coconut sugar and butter for vegan butter, but just added a smidge more kosher salt.
I also didn’t have enough of the handpicked blueberries so mixed in frozen and cooked a little longer with a tinfoil tent.
Shannon Emery
I'm so happy to hear Dani! Thanks so much for taking the time to leave your comment and recipe review!
Cathy
Loved it!!! It’s the best gluten-free crisp recipe I have found! I’ve made it twice in two weeks that is was so good… and super easy! I did make two adjustments: substituted the almond flour for 1/4 cup coconut flour, and added a handful of chopped blanched almonds for even more crunch.
Shannon Emery
So glad to hear that you enjoyed it Cathy! Thank you for taking the time to leave a comment!
Darlisse
Hi! I'm gonna try this tomorrow, I have friends over for lunch. If I use frozen blueberries, do I need to thaw them first? If not, wouldn't it make the filling runnier because of the water once it thaws in the oven? Thank you.
Shannon Emery
Hi Darlisse, no, do not thaw the blueberries first. The addition of cornstarch as listed in the recipe will allow for a thicker, jammier crisp even with frozen blueberries. You will most likely though need to increase your bake time by 10-15 minutes. You'll know it's done when the blueberries are bubbling in the center of the crisp (and not just on the edges). Hope you enjoy!
Erin
I love the addition of nuts and almond flour to this crisp! That must make it extra special and delicious.
Kari
This looks like the best ever blueberry crisp, and it's so pretty too!
Jessie
This is a delicious looking blueberry crisp! I have some fresh blueberries hanging out in my fridge and I'm going to make this tonight! Great recipe!
Marisol Chancellor
love this recipe! such a great gluten free alternative and so delicious
Lisa
I have a ton of blueberries in the fridge and going to make this for dessert tonight using dairy free butter instead! Love the addition of the pecans too 🙂
Joni
I had A LOT of blueberries and did not know what to use them for. So glad I found this recipe, it was so easy to make and delicious! My family loved it!
Elle
Hi, can you make the topping without any butter or oil?
Shannon Emery
Hi Elle, I haven't tried making this crisp topping without butter or oil. The butter helps to bind the ingredients together (as would oil) to form the tasty clumps of crisp topping so you would need something else that would help to bind the topping ingredients. Even though it's an oil, would coconut oil be an option for you? That could be a great option if so. If you go that route, I would just add a little at a time until the clumps form as I can't provide a specific quantity since I haven't tested that option with this specific recipe.
Mechelle Lembke
Could you use this recipe for other fruit? Interested in making an apple crisp.
Shannon Emery
Hi Mechelle! You could definitely use this recipe for other berry fruit crisps. I haven't tested this recipe using apples but I would probably make a few changes to the apple filling...omit the corn starch, swap the brown sugar for white sugar and add some cinnamon and a squeeze of lemon juice to the apples. If you give it a try I'd love to hear how it turns out!