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Healthy Gluten Free Blueberry Crisp (15 min Prep Time)

This Gluten Free Blueberry Crisp is full of sweet and juicy fresh blueberries topped with a rich and buttery streusel like topping. It’s a simple and easy recipe that makes this the best gluten free berry crisp and the perfect healthy dessert for the summer. After all, nothing says summer quite like a mouthwatering fruit crisp with a dollop of Greek yogurt or this Keto Vanilla Ice Cream.

Healthy Gluten Free Blueberry Crisp (15 min Prep Time)

I don’t know about you, but one of the things I look forward to the most about summer is blueberry season. Sure, you can get blueberries all year around at grocery stores; however, they are usually shipped from far away and aren’t always the freshest.

But when the warmer months roll around and fresh blueberries hit the market, I start looking for new and delicious blueberry recipes. They’re a great addition to healthy smoothies, sauces, salads or just for snacking with a sugar free Fruit Dip.

But this gluten-free blueberry crisp with oats with crumble topping is at the top of my list for new dessert recipes this year! Sweet blueberries are combined with warm spices and are sweetened up with a little maple syrup.

baked berry crisp in cast iron skillet

They are topped off with a delicious gluten free topping that has a wonderful nutty flavor from almond flour and sliced almonds. It’s baked rustic-style in a cast iron skillet until it’s bubbling hot and golden brown.

Serve this gluten free crisp with a side of Greek yogurt, this Sugar Free Frozen Yogurt or a scoop of Keto Vanilla Ice Cream and you’ll have a homemade and healthy blueberry dessert the whole family will love.

Why We Love This Recipe

  • Easy dessert recipe: All you have to do is measure and mix with this gluten free blueberry crisp. No pastry cutter or rolling pin required.
  • Bakes up rustic-style: Not only is this a very delicious treat, but the way it bakes in the cast iron skillet makes for a gorgeous presentation as well.
  • Gluten-free dessert: The gluten-free flour blend makes a topping that those with a gluten sensitivity or celiac disease can enjoy.
  • Healthy dessert: If you are tracking macros for weight loss, this healthy gluten free blueberry crisp can fit into your plan with a little preplanning.

What’s Needed for Gluten Free Blueberry Crisp Recipe

For the Berry Mixture

  • 4 c. fresh blueberries, rinsed
  • ¼ c. real maple syrup
  • ¾ t. ground cinnamon
  • ½ t. ground allspice
  • ½ t. dried rosemary (or 1½ t. fresh, finely chopped)

For the Crunchy Topping Mixture

  • ¾ c. old-fashioned rolled oats
  • ¼ c. almond flour
  • ¼ c. almonds, sliced
  • ¼ c. honey, preferably local
  • 2 T. unsalted butter, melted
  • 1/8 t. table salt

Allow leftovers to cool until room temperature then store in an airtight container or wrapped tightly with plastic wrap in the fridge for up to a few days.

container of fresh blueberries

How to Make This Gluten-Free Berry Crisp

  1. Place top oven rack in the center position and pre-heat oven to 350°F.
  2. Place blueberries in a large bowl. Add in the maple syrup, cinnamon, allspice, rosemary, and salt. Toss the blueberries around to combine and set aside.
  3. Combine the topping ingredients in a separate medium mixing bowl and stir until oats are thoroughly coated and all dry ingredients are well combined with the wet. Set the mixture aside.
  4. Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top of the blueberries in a uniform layer, as well.
  5. Place into pre-heated oven and bake for 30 minutes and check to see the crisp topping is nice and brown. If so, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry filling is bubbling hot. Remove from oven and set aside to cool for 5-10 minutes.
  6. Serve warm with some Greek yogurt, sugar free whipped topping or a scoop of vanilla ice cream.

Can I Use Frozen Blueberries?

One of the glorious things about this easy blueberry crisp dessert is you don’t have to wait until peak growing season to make it. You can use frozen blueberries instead. Because frozen blueberries tend to contain more liquid, you can add a little more topping to compensate. Or you can leave the topping just as it is and serve all that extra glorious juice over ice cream or yogurt.

If you decided to make this gluten free blueberry crisp with frozen blueberries, adding a squeeze of fresh lemon juice and a little bit of fresh lemon zest to the berry mixture really helps give it a fresh and zesty punch of flavor.

blueberry crisp in cast iron pan with serving of crisp with yogurt topping in glass dish

Are Blueberries Good for You?

Are they ever! In fact, blueberries contain more antioxidant health benefits than over 40 other types of fresh produce. One handful of blueberries has 2 grams of fibers, 44 calories and contains over 10% of vitamin C’s daily recommendation. Blueberries are also a rich source of vitamins K, A, E and B as well as iron, manganese and potassium,

To read more about all the amazing benefits of these little berries, check out this article on Healthline.

Can I Make Substitutions?

Oats: If you need to omit the oats, you can use finely chopped pecans along with the sliced almonds instead. They will have a similar texture but because they contain fat, they will brown quicker than oats, so you’ll want to tint the top of the crisp sooner.

Sweetener: For a sugar free berry crisp, you can use maple extract in the berries. For the crisp topping you can use a brown sugar substitute instead of the honey.

Berries: You can use just about any of your favorite fresh berries in this glutenfree blueberry crisp. You can even use a combination of seasonal fruit to make a mixed berry crumble. Blackberries, raspberries and strawberries all work really well in this recipe.

spoonful of blueberry crisp

Fun Facts About Blueberries

  • They are the only food that is naturally blue in color. Anthocyanin is the pigment in blueberries that make them so vibrant blue.
  • A single blueberry bush can produce over 6,000 blueberries a year.
  • When blueberries were first discovered, many, many years ago, they were called “star fruit” because of the 5-point star design where the blossom is on the berry.
  • In 1974, the USDA proclaimed July as National Blueberry Month because it’s the peak month for blueberry harvest in North America.
  • Blueberries have little flowers that are in a shape of a bell that can be white, red or pink. The flowers contain both male and female reproductive organs.

Want More Healthy Dessert Recipes?

glass cup of gluten free blueberry crisp topped with oats

Gluten Free Blueberry Crisp

Published By Stephanie
This Gluten Free Blueberry Crisp is full of sweet and juicy fresh blueberries topped with a rich and buttery streusel like topping. It’s a simple and easy recipe that makes this the best gluten free berry crisp and the perfect healthy dessert for the summer.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 6 servings
Calories 239 kcal

Equipment

  • 10” cast iron skillet

Ingredients
  

For the Berry Mixture

  • 4 cups fresh blueberries rinsed
  • ¼ cup real maple syrup
  • ¾ t ground cinnamon
  • ½ t ground allspice
  • ½ t dried rosemary or 1½ t fresh, finely chopped rosemary

For the Crunchy Topping Mixture

  • ¾ cup old fashioned rolled oats
  • ¼ cup almond flour
  • ¼ cup almonds sliced
  • ¼ cup honey locally sourced perferred
  • 2 T butter melted
  • t table salt

Instructions
 

  • Place top oven rack in the center position and pre-heat oven to 350°F.
  • Place blueberries in a large bowl. Add in the maple syrup, cinnamon, allspice, rosemary, and salt. Toss the blueberries around to combine and set aside.
  • Combine the topping ingredients in a separate medium mixing bowl and stir until oats are thoroughly coated and all dry ingredients are well combined with the wet. Set the mixture aside.
  • Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top of the blueberries in a uniform layer, as well.
  • Place into pre-heated oven and bake for 30 minutes and check to see the crisp topping is nice and brown. If so, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry filling is bubbling hot. Remove from oven and set aside to cool for 5-10 minutes.
  • Serve warm with some Greek yogurt, sugar free whipped topping or a scoop of vanilla ice cream.

Notes

Allow leftovers to cool until room temperature then store in an airtight container or wrapped tightly with plastic wrap in the fridge for up to a few days.

Nutrition

Calories: 239kcalCarbohydrates: 45gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 57mgPotassium: 203mgFiber: 5gSugar: 30gVitamin A: 63IUVitamin C: 10mgCalcium: 62mgIron: 1mg
Keyword Gluten-free
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Recipe Rating




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