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A spoon is in the middle of a white rectangle baking dish. Half of the dish is full of brown crisp, the other half is empty only the purple juices of the blueberry colors the bottom of the dish.

Blueberry Crisp (Vegan / Gluten-free)

This Gluten-free Blueberry Crisp is one of the easiest desserts you can make. Like seriously easy. Use a food processor to mix the 4-ingredient gluten-free crisp topping in 2 minutes. Take some blueberries and spice it up with a bit of cinnamon. It is ready before you know it. Scoop some vanilla ice cream. It is a must.
Course Dessert
Cuisine American, British, Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian
Keyword gluten-free blueberry crisp, vegan blueberry crisp
Prep Time 10 minutes
Baking time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 198kcal


Blueberry Filling

Oat Crisp Topping


Gluten-free crisp topping

  • Pre-heat oven for 350 F (180 degrees).
  • Add half of the rolled oats and all other ingredients to the food processor (almond flour, coconut sugar, dairy-free butter (should be fridge cold, not room temperature)). Mix until they get to a breadcrumb-like texture. 
  • Add the remaining rolled oats and only pulse a couple of times to combine. We want the oats to remain more or less intact.

Bake your Gluten-free Blueberry Crisp

  • To reduce the number of dishes you need to wash after, add the blueberries (washed of course) directly to the baking dish. If you use frozen ones, don't need to thaw them in advance.
  • Sprinkle it with coconut sugar, cornstarch, and cinnamon. Mix well with a spatula.
  • Scatter the crisp topping evenly over the fruit with your hands.
  • Bake for 20 minutes or until the crisp topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it. Enjoy!



  • I love using cinnamon, but you can make this gluten-free blueberry crisp equally delicious, but adding a bit of vanilla extract (1 tsp) or a bit of cardamom (½ tsp). Freshly and finely chopped mint leaves (1 tsp) can really bring your blueberry filling to the next level.
  • We chose coconut sugar instead of white sugar or brown sugar. And the reason is simple and not at all health related. ? Coconut sugar has a subtle caramel taste which gives the crisp a speculoos kind of flavor. 
  • I tried it with tapioca starch, but its binding power is not as strong as that of the corn starch. I don’t recommend using flour as they will make the blueberry sauce part quite grainy. The powder texture of starches mix better with fruity juices. I have never tested with arrowroot or potato starch. If you do, please let us know in the comments. For more info on gluten-free flours and starches, check out our 90+ Gluten-free Flours List.


Serving: 1serving | Calories: 198kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 29mg | Potassium: 110mg | Fiber: 5g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg