Easy Blueberry Crisp Recipe (Gluten-Free)

Heather Dessinger

This post contains affiliate links.
Click here to read my affiliate policy.
Blueberry crisp in baking dish with bowls of ice cream and crisp nearby

This blueberry crisp is as easy to make as it is delicious. Made with an irresistible crisp topping layered over a juicy, thick blueberry filling, it doesn’t require any pre-simmering of the berries so you skip washing an extra pan. You can also mix the blueberry filling directly in your baking dish and skip washing an extra bowl, too. (You know how I love to skip unnecessary steps in recipes!)

For me, the secret to making a good crisp is the ratio of topping to filling – I like a generous amount, so that you get a little crunch with every bite. When you first make the topping and sprinkle it over the filling it may will look a little too generous, though. Don’t worry, it will sink in and meld with the filling a little while it’s baking.

I usually serve this recipe rustic-style (in other words, all by itself), but on special occasions I’ll add a dollop of whipped cream or scoop of vanilla ice cream as well.

Blueberry crisp in baking dish, ready to go in the oven
Blueberry crisp ready to go in the oven

What’s the difference between a crisp, a crumble, and a cobbler?

Let’s start with what they have in common. They’re:

  • All made with fruit and some kind of topping
  • Quicker and easier to prepare than pie
  • Yummy

The difference is in the topping:

  • A crisp typically has a crunchy topping made with a oats, a sweetener, flour (in our case almond), butter (or coconut oil if you’re dairy-free), and sometimes nuts like pecan, walnut or almond. One of the most famous versions is the apple crisp, but there are lighter, summery versions like this strawberry crisp.
  • A crumble topping doesn’t usually include oats or nuts. It’s more like a streusel.
  • Cobbler is usually made with a thick dropped-biscuit or pie dough topping. (We favor the biscuit topping in our peach cobbler.)

Can I use frozen blueberries?

Yes! Both fresh blueberries and frozen blueberries will work, but if you’re using frozen you’ll need to allow them to thaw. They should be either room temperature or slightly chilled – similar to what fresh blueberries stored in the fridge would be.

Print Pin
4.50 from 10 votes

Easy Blueberry Crisp Recipe (Gluten-Free)

Made with an irresistible crisp topping layered over a juicy, thick blueberry filling, this blueberry crisp recipe is as easy to make as it is delicious.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
Calories 263kcal
Author Heather Dessinger


For the filling:

For the crisp topping:


  • Preheat your oven to 350F. 
  • Place the blueberries in an 8×8 casserole baking dish and sprinkle with arrowroot flour. Stir lemon juice into the maple syrup and pour over the blueberries.
  • Stir the blueberries until they are well-coated with the arrowroot, maple syrup and lemon juice, then set aside. 
  • In a medium bowl, combine all the dry ingredients needed for the crisp – oats, walnuts, almond flour, and salt. Stir until well-combined.
  • Add the coconut oil/butter and maple syrup  to the crisp mixture and stir again. 
  • Scoop spoonfuls of the topping over the blueberry mixture. It's best to leave a little space between the spoonfuls to allow some heat to escape from the blueberry mixture during baking. 
  • Bake for 45-55 minutes, or until golden brown on top. Allow to cool for 10-15 minutes before serving. 


Calories: 263kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 160mg | Fiber: 4g | Sugar: 20g | Vitamin A: 37IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg

Want more blueberry recipes?

Here are a few of my favorites:

  • Easy Blueberry Muffins – Moist and cakey, these muffins are delicious served warm and slathered in butter.
  • Blueberry Popsicles -These cool and creamy blueberry coconut milk  popsicles make a healthy and tasty summertime treat.
  • Homemade Blueberry Preserves – This recipe from Danielle of Against All Grain is super simple and so delicious!

FREE: 35+ Delicious Gluten-Free Desserts

As a thank you for becoming a subscriber, I’ve created a free ebook for you – 35+ Gluten-Free Desserts. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.

Sign up using the form below.

blueberry crisp recipe

Related Posts


Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

Leave a Comment

Recipe Rating

12 thoughts on “Easy Blueberry Crisp Recipe (Gluten-Free)”

  1. I can’t wait to try this!!! I’ve been dealing with SIBO and a variety of other health issues that have me on a very restricted diet, but I can actually have everything in the recipe!
    I’m retesting tomorrow or I would make it today!
    Small group on Thursday night will get to enjoy it with me!
    Thank you Mommypotamus!

  2. This was so delicious! I read the recipe from your blog post while my kids were napping this afternoon and realized that I had all the ingredients to make it. I had just picked up two pints of fresh Michigan blueberries today and was anxious to use them in something. We had it for dessert after dinner. And, it does not disappoint! My kids even asked for seconds! Thank you for sharing this recipe. We will be making it again. 😍

  3. We have eaten this for breakfast more times than I can count 🙂
    I leave out the maple syrup called for in the filling to make this a less sugary dish; it works great this way for breakfast. I also add 1 tsp Ceylon cinnamon to the topping and/or the filling… sometimes a few pinches of nutmeg too.

    Thank you for the recipe!!