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4.5 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 264kcal
Author Heather Dessinger


For the filling:

For the crisp topping:


  • Preheat your oven to 350F. 
  • Place the blueberries in an 8x8 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, almonds, 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: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 68mg | Potassium: 159mg | Fiber: 4g | Sugar: 20g | Vitamin A: 36IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg