Nothing says summer is here like fresh berries, and this gluten-free blueberry crisp is the perfect way to make them into your next dessert!
Don't like blueberries? I got you covered - scroll down to the "Variations" section to see what other fruits you can use for this recipe.
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While I normally save crisps for the fall, when you have fresh berries on hand, there's no reason not to enjoy them. This gluten-free blueberry crisp is super versatile - you don't have to use blueberries! I've also made it with raspberries, or a mixture of blueberries and raspberries, and both were equally fantastic. I also tried this recipe with fresh rhubarb and strawberries and even a mixture of wild blackberries and blueberries. The possibilities are endless with this crisp!
You can customize this gluten-free blueberry crisp recipe to be gluten-free and dairy-free, provided you use vegan butter. I prefer Earth Balance vegan butter sticks. I've attempted crisps with coconut oil but found better success using butter. You can also double the topping if you want more of the crispy goodness! For the ultimate crisp, add a dollop of vanilla ice cream or whipped cream (Dylan's default is whipped cream).
You can't go wrong with this dessert - and I highly encourage you to try it for breakfast. It's a fruit dish so it counts as healthy, right? I had it the last few days with some coconut yogurt (dairy-free) and it was pure decadence.
Crisp Variations: Update 2021
This summer, I've been doing variations of this crisp recipe with other berries and ingredients from our local CSA. Sharing the details of both of those variations below!
Rhubarb & Strawberry Crisp: Use 1 pound of rhubarb stalks, cut into ½ inch pieces, and 1 cup strawberries. Don't increase the number of strawberries, as recommended here by Once Upon a Chef, or the strawberries will get soupy. Follow the rest of the recipe as written.
Mixed Berry Crisp: Use 2 cups raspberries, 2 cups blueberries, and 1 cup blackberries for a mixed berry option. Follow the rest of the recipe as written.
Peach, Blueberry & Blackberry Crisp: Use 3-4 peaches, sliced, 1 cup blackberries, and 1 cup blueberries. Add in ¼ cup chopped pecans. Follow the rest of the recipe as written!
Here's the recipe for this gluten-free blueberry crisp!
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Gluten-Free Blueberry Crisp Recipe
- 1 pint (2 cups) of blueberries (or other berries of choice- see notes)
- ½ lemon juiced
- 1 teaspoon cornstarch
- ¼ cup of granulated sugar
- ½ cup certified gluten-free rolled oats (not quick-cooking)
- ½ cup gluten-free flour, like Cup4Cup, or Bob's Red Mill 1:1 (Dairy-free)
- ½ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ½ cup cold butter (8 TBSP), cut into small cubes (vegan if needed)
- Optional: ¼ cup chopped nuts, like walnuts or pecans
Preheat oven to 350 degrees Fahrenheit. Grease a corningware or glass baking dish (round, square, or rectangular, doesn't matter!) with coconut oil or butter to prevent sticking.
In a small bowl, combine the berries, lemon juice, cornstarch, and granulated sugar. Mix with a spoon then set aside.
In a separate bowl, add the gluten-free oats, gluten-free flour, brown sugar, cinnamon, chopped nuts (if using) and mix with a fork to combine. Add in the cold diced butter, and using your fingers or a fork, combine until the mixture resembles coarse crumbs.
Pour the berry mixture into the Corningware and spread evenly in one layer. Then, add the flour mixture and distribute evenly. If you'd like, you can double the amount of topping for more crunch!
Bake for 45 minutes. Let cool for 10 minutes before serving. Add a dollop of vanilla ice cream or whipped cream for a decadent dessert. Enjoy!
To make this recipe dairy-free, substitute your favorite vegan butter, like Earth Balance vegan butter sticks, and be sure to use a gluten-free and dairy-free flour blend, like Bob's Red Mill 1:1 Gluten-Free Baking Flour.
As listed in this post, you can use other berries in this recipe for another delicious option. See the variations option listed in the blog post.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 480Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 61mgSodium 191mgCarbohydrates 66gFiber 3gSugar 42gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What's your favorite type of crisp?
Do you have a favorite berry?
Let me know in the comments!