This tasty and easy Gluten Free Blueberry Crisp recipe brings fresh blueberries together with a sweet and crunchy crumb topping.
Serve this blueberry crisp with a scoop of vanilla ice cream, or a dollop of fresh whipped cream, for a quick and easy gluten free summer dessert.
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Do you have a go-to summer dessert recipe that you turn to time and time again? I have a few favorites, but a dessert with a crispy oat topping is hard to beat.
Growing up I enjoyed my share of cakes, cobblers, and pies, but there’s something so quick and easy about a blueberry crisp, that it’s my first choice when I’m short on prep time.
What is Blueberry Crisp?
Similar to Blueberry Crumble, it’s a baked fresh fruit dessert that traditionally has a topping made with flour and oats. A crumble usually has a streusel topping. The oats crisp up while baking and a streusel topping tends to be more dense.
This is one of my favorite desserts because I’m a fan of fresh blueberries and I love a crisp oatmeal topping.
Why this Recipe Works
- Fresh lemon juice in the filling and a touch of cinnamon in the topping enhances the flavor of the blueberries.
- Using both brown and white sugar adds a subtle sweetness to the crisp.
- The cold butter adds extra crunch to the topping.
Ingredients You’ll Need:
Blueberry Filling
- Blueberries - Fresh berries are my recommendation.
- Sugar - White granulated sugar.
- Gluten free flour blend - I use Bob’s Red Mill 1 to 1 in almost all of my baking recipes.
- Lemon juice - Using fresh lemon juice brings out the flavor of the blueberries.
- Salt - Table salt.
Crisp Topping
- Gluten free flour blend - Bob’s Red Mill 1 to 1 is my go-to brand.
- Oats - Old fashioned rolled oats (certified gluten free). It’s important to use certified gluten free oats, if you’re baking for someone with Celiac disease.
- Brown sugar - I use golden brown sugar, but light or dark brown sugar will also work.
- Sugar - White granulated sugar.
- Cinnamon - Ground cinnamon.
- Salt - Table salt.
- Butter - I always use unsalted butter when baking. Unsalted butter allows you to control the amount of salt in the recipe. For dairy free use a non-dairy butter like Earth Balance.
How to Make Fresh Blueberry Crisp
- Wash fresh blueberries and remove any stems.
- Toss in sugar, gluten free flour blend, lemon juice, and salt.
- Add to a buttered 9-inch pie dish.
- Make the crisp topping and sprinkle over the blueberry filling.
- Bake until lightly browned and bubbling.
- Serve warm.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 375 degrees F. Butter a 9-inch pie dish or 2-quart baking dish.
In a large mixing bowl, add the blueberries, lemon juice, 2 tablespoons of gluten free flour, sugar, and salt.
Toss well to combine.
Transfer the blueberry filling to the prepared baking dish and spread into an even layer.
In a medium mixing bowl, add the gluten free flour, oats, sugars, cinnamon, salt and butter.
Using a pastry blender, a fork, or your fingers, work the butter into the flour mixture until crumbly.
Sprinkle the crumble topping over the blueberry filling.
Bake for 25 to 30 minutes until the top is lightly browned and the blueberries are bubbling.
Allow the blueberry crisp to cool for 10 minutes before serving.
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free flour blend when making this blueberry crisp recipe. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this blueberry crisp recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
More Recipes with Blueberries
- Gluten Free Banana Blueberry Bread
- Easy Gluten Free Blueberry Muffins
- Gluten Free Lemon Blueberry Bread
Recipe Tips and FAQs
- Verify your oats are certified gluten free. Although rolled oats are naturally gluten free, there may be cross-contamination at the facility where they’re processed.
- Place a sheet pan under the pie dish while baking. If the berry filling bubbles over, the sheet pan will catch the drips.
- Allow the crisp to cool for at least 10 minutes to allow the filling to thicken before serving.
Yes, you can use frozen blueberries instead of fresh. Don’t thaw the berries, just follow the recipe as written.
Because the frozen berries will have extra liquid as they thaw, you may want to double the gluten free flour blend to prevent the filling from being soupy. You’ll also need to increase the baking time by 10-15 minutes.
Blueberry crisp can be loosely covered and stored at room temperature overnight. If you need to keep it longer, cover with foil and refrigerate for up to 5 days.
Yes. Cool the blueberry crisp completely, then place in freezer safe containers. The crisp can be frozen for up to 2 months.
This simple gluten free dessert, filled with fresh blueberries, and topped with a sweet and buttery crisp is an easy summer treat. Serve it with a scoop of vanilla ice cream and make any day special.
More Gluten Free Dessert Recipes to Try!
- Easy Gluten Free Rhubarb Crumble
- Gluten Free Pineapple Upside-Down Cake
- Banana Chocolate Chip Snack Cake (gluten free, dairy free option)
- Easy Gluten Free Double Chocolate Brownies
- Gluten Free Banana Cake
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Recipe
Gluten Free Blueberry Crisp
Ingredients
For the Filling:
- 24 ounces fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons gluten free flour blend
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
For the Topping:
- ¾ cup gluten free flour blend
- ¾ cup old-fashioned rolled oats (certified gluten free)
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ½-inch pieces
Instructions
- Preheat oven to 375°F. Butter a 9-inch pie dish or a 2-quart baking dish. Set aside.
To Make the Filling:
- In a large mixing bowl, add blueberries, lemon juice, 2 tablespoons gluten free flour, sugar, and salt. Toss well to combine.
- Transfer filling to the prepared baking dish and spread into an even layer.
To Make the Topping:
- In a medium mixing bowl, add gluten free flour, oats, sugars, cinnamon, salt, and butter. Using a pastry blender, a fork, or your fingers, work the butter into the flour mixture until crumbly.
- Sprinkle the crumb topping over the blueberry mixture.
- Bake 25 to 30 minutes until the top is lightly browned and the blueberries are bubbling.
- Allow to cool for 10 minutes before serving.
Notes
- Verify your oats are certified gluten free. Although rolled oats are naturally gluten free, there may be cross-contamination at the facility where they’re processed.
- Place a sheet pan under the pie dish while baking. If the berry filling bubbles over, the sheet pan will catch the drips.
- Allow the crisp to cool for at least 10 minutes to allow the filling to thicken before serving.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2021. It was republished in 2022 with updated images and additional text and FAQs.
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