This gluten-free blueberry crisp is sweet and tangy with a crispy crumble topping. Of course, you could
make this easy gluten-free crisp with just about any seasonal fruit, too!
Blueberry crisp is one of the best gluten-free recipes ever.
My mom made apple crisp occasionally when we were kids, and it was a big treat. We tried to get her to
make it all the time, but there was something about spending half an afternoon peeling apples that
didn’t appeal to her. Can’t imagine.
Eventually, years and years later, we realized that apples were just the tip of the iceberg when it came
to fruit crisps. The possibilities are nearly limitless with the various fruits and fruit combinations. I’ve
made a similar cherry crumble and blackberry crumble before, but blueberry crisp comes pretty close to tasting heaven.
I love the way baked blueberries become little pockets of juice flavor that burst in your mouth.
Combined with a gluten-free crisp topping, it’s absolutely magical!
Pro-Tip: A fresh-baked blueberry crisp is best served with a scoop of vanilla ice cream. Nothing better
than a slice of warm, gooey fruit crisp with sweet ice cream!
Eventually, years and years and years down the road, we realized that apples were just the tip of the ice berg when it came to fruit crisps. The possibilities are nearly limitless with the various fruits and fruit combinations, but blueberry crisp comes pretty close to tasting heaven.
I love the way baked blueberries become little pocket of juice flavor that burst in your mouth. Combined with gluten-free crisp topping, it’s absolutely magical!
Ingredients for Gluten-Free Blueberry Crisp
This gluten-free fruit crisp recipe calls for a few simple ingredients, so it’s easy to toss together on any given day. You’ll need:
- Brown sugar (or raw/turbinado sugar and white granulated sugar
- Gluten-free oatmeal
- Gluten-free flour
- Chopped walnuts, pecans, or almonds (optional additions)
- Fresh or frozen blueberries
What is the Blueberry Crumble Topping Made Of?
The topping is, without doubt, the most versatile dessert base you’ll ever make, plus it’s effortless to make in large batches and freeze to have on hand for a quick dessert.
The crumbly blueberry crisp topping is made with butter, brown and white sugar (or raw/turbinado sugar), oatmeal, and flour. You simply need to mix these ingredients in a bowl to make the crumble topping.
Completely aside from making blueberry crisp (or apple, peach, pear, plum, or cherry…), it makes a great streusel topping for coffee cake and muffins. Yum!
Gluten-Free Flour Options
The best gluten-free flour option for this blueberry crisp recipe is GF flour with NO starch. I prefer a mix of half quinoa flour, and half brown rice flour, but there are many gluten-free flour alternatives. Some popular options include almond flour, coconut flour, sorghum flour, oat flour, or teff.
Different Fruits + Spice Combos
If you’re using another fruit, you may want to add a complementary spice to the mix for a boost in flavor. For instance, use a teaspoon of cinnamon for an apple crisp or ½ teaspoon of clove for a peach crisp. Peach and ginger also go well together.
While not a spice, the blueberry filling in this crisp would be delicious with some lemon zest and fresh lemon juice. A pear crisp would be lovely with cinnamon and nutmeg.
How to Make Gluten-Free Blueberry Crisp
Here are the easy-to-follow directions to make a homemade blueberry crisp recipe that is entirely gluten-free. You can print out these instructions and the full list of ingredients and measurements in the recipe card below.
- First, make the crumble topping. Mix the butter, sugars, oatmeal, nuts, and flour until well combined. The mixture should be crumbly, but if your butter is melted, it will become more pasty or doughy. This will still work on the blueberry crisp, so don’t worry.
- Grease a 9 by 13 baking dish with butter or coconut oil and spread the blueberries out on the bottom of the dish.
- Top the blueberries with the crisp topping, which you should be able to crumble with your fingers.
- Bake in a preheated 375-degree oven until the crisp is golden brown on top and the blueberries burst and bubble—about 25-30 minutes.
- Remove from the oven and allow to cool for at least fifteen minutes before serving.
FAQs and Tips for Making Homemade Gluten-Free Blueberry Crisp
This is such a simple dessert, but I do have some tips for success, as well as frequently asked questions! Making a gluten-free fruit crisp doesn’t have to be intimidating.
How Do You Make this Blueberry Crisp Vegan?
To make this recipe vegan, you just need to swap out the butter for vegan butter. There are many vegan butter options, and it’s readily available in most grocery stores.
Earth Balance, Country Crock, Smart Balance, and Melt are some of the most popular (and commonly found) vegan butter alternatives.
Pro-Tip: Whether you use regular or vegan butter, bring it to room temperature before mixing it into the crumble topping. This will ensure the crumble has the right texture without being too doughy.
Should You Use Frozen or Fresh Blueberries?
You can use either fresh or frozen blueberries in this recipe. Frozen blueberries will release more liquid when baking, which might make the crisp more watery. You don’t even have to adjust the bake time—I recommend letting frozen blueberries thaw beforehand.
Why is the Blueberry Crisp Watery?
Going along with the last question, blueberry crisp can become too watery if there’s too much juice or moisture. Blueberries will release a lot of juice when they bake.
Sprinkling a little bit of the gluten-free flour on the berries before baking can help. Additionally, let the crisp cool before serving, allowing the juices to set.
How to Store Gluten-Free Blueberry Crisp
This gluten-free blueberry crisp recipe is easy to make ahead and store leftovers (if you have any left, that is!). Follow these storing directions for best results:
- In the refrigerator: Allow the crisp to cool completely to room temperature before covering. Cover the baking dish with a lid, plastic wrap, or put any leftovers in a Rubbermaid container, and place in the refrigerator for 3 to 5 days.
- In the Freezer: The best way to freeze this crisp is in individual freezer-safe containers with lids. For the best taste, you can store blueberry crisp in the freezer for up to three months.
- How to Reheat: This blueberry crisp can be reheated in the microwave (in a microwave-safe container) for 15-30 seconds until heated through. If you’re reheating the entire crisp in the baking pan, bake it uncovered for 15-20 minutes until heated.
More Gluten-Free Desserts to Try
If you loved this gluten-free blueberry crisp, don’t miss these gluten-free dessert recipes that are must-tries!Print
Gluten-Free Blueberry Crisp Recipe
This homemade gluten-free blueberry crisp recipe has fresh blueberries and a perfectly crisp oatmeal crumble topping. It’s a perfect balance of sweet, tart, and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Bake/Oven
- Cuisine: American
- Diet: Gluten Free
- 1 cup butter, softened
- 1 cup brown sugar (or raw/turbinado sugar)
- 1 cup white sugar (or raw/turbinado sugar)
- 1 1/2 cup gluten-free oatmeal
- 1 1/2 cup gluten-free flour with NO starch. (I used 1/2 corn, half brown rice)
- 1 cup chopped walnuts or pecans (optional)
- 3 cups fresh or frozen blueberries (or other fruit)
- Mix butter, sugars, oatmeal, and flour together until well combined. Mixture should be crumbly, though if your butter is melted, it will end up being pasty instead, which will still work, the texture will just be a bit different.
- Grease a 9×13 inch baking dish with butter or coconut oil and spread blueberries not the bottom of it.
- Top with crisp mixture.
- Bake at 375 until crisp begins to brown on top.
- Remove from oven and let cool for at least fifteen minutes before serving.
Keywords: gluten-free blueberry crisp, blueberry crisp, gluten-free fruit crisp, blueberry crumble, gluten-free blueberry crumble, gluten-free blueberry crisp recipe
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Wow! I need to go find some blueberries… 🙂 Thanks so much for sharing this with us at Savoring Saturdays, Elise! I’ve pinned this to our group board! I hope you’ll be back again this weekend.
Brianna @Flippin' Delicious says
This look delicious Elise! I’m featuring them on Savoring Saturdays this weekend. There were several mouthwatering blueberry recipes last week and I just had to highlight them all.
Thanks so much Brianna!
I made this last night. It was swimming in butter!! I want to try again with less than half the butter and… How much xanthan do you add for this recipe? I made and used your flour mix!
I don’t usually add xanthan gum. Also, I’ve found that when using gluten-free flour, you need to use a mix of flours, and NO starch, otherwise it melts down rather than having the nice crumbly crisp texture you see in the pictures. That might help with the “swimming in butter” issue.
ahhh! thanks for the reply! i see you altered the recipe to reflect this… can you point me to some good recipes for the mix with the starch as I have now made a triple batch and put it in the freezer? it does not have the xanthan in it yet. thanks!
Of course! I use the brown rice/corn flour/cornstarch mix for almost everything! And you can see that reflected in this collection of recipes here: Gluten-Free Recipes.
This is a great crisp recipe. I’ve made it exactly as written and loved it. I’ve also switched up the fruit and added crystalized ginger to the topping. At first I thought there was entirely too much topping in relation to the fruit, but the end result is delicious.
Crystalized ginger sounds really interesting. I bet it’s great with apples (in lieu of blueberries)!
Desiree M. Chambers says
Flavor was good,too much butter,it was swimming in it.I cooked it for a whole hour and let it sit 20 minutes …We ate it because our daughter made it,but it needs at least 1/2 cup less of butter.
Thanks for sharing! I have made this several times using two different gluten free flours and I think Bob Mills Gluten Free made the best. I love your receipe, it is my favorite! I have been using frozen and it turned out just as fabulous! Thanks again for sharing!
There is no thickener in the blueberry mixture! Mine was runny like soup, terrible recipe!
Hi, I’m sorry your crisp didn’t turn out well. In this gluten-free crisp recipe, you must make sure you use individual flours, and not a mix, as most mixes contain added starch which can turn your crisp runny.