I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
This Gluten-free Blueberry Crisp with Oats is one of the most delicious and popular desserts to bring to a gathering or present to family. It’s a healthy dessert to make year round, or enjoy in the summer when blueberries are fresh — and you want a beautiful but easy seasonal dessert.
This recipe is Gluten-free, with a dairy-free vegan option, and it’s naturally egg-free. Perfect for allergy-free and anti-inflammatory eating, this recipe is also VAD (Low vA). But, no one will ever know that it’s so healthy — because it’s so good!
Jump to Recipe
Ingredients in Blueberry Crisp with Oats
For the Berries:
- blueberries
- cornstarch, or tapioca flour
- coconut sugar, or maple sugar
- lemon juice, fresh (optional)
For the Crumble:
- rolled oats
- gluten free flour, or almond flour
- coconut sugar, or maple sugar
- ground ginger
- quality salt
- butter, or palm shortening
How to make Blueberry Crisp
- Preheat the oven to 375°F.
- In a medium size mixing bowl, toss the blueberries with the cornstarch/tapioca flour to coat. Sprinkle the unrefined sugar over the top, and toss again. Finally, add the optional lemon juice, and toss briefly.
- In a second medium size bowl, combine the oats, flour, unrefined sugar, ginger and salt. Scatter the butter or shortening over the top. Use two knives or a pastry cutter to cut the fat into the oat mixture until crumbly.
- Pour the blueberries into the prepared pie plate (or similar size baking dish). Top with the oat mixture, and spread out evenly. Bake for 40 minutes or until the berries are bubbly with thick syrup and the oats are golden brown. Serve slightly cooled or at room temperature.
Notes when using Frozen Blueberries
- Keep the blueberries frozen; do not defrost them.
- Double the cornstarch (or tapioca flour).
- Bake a little longer, as needed, until you see the thick bubbling blueberry juices.
Blueberry Crisp with Oats (Gluten-free, Vegan option, Egg-free)
Servings: 8 servings
Calories: 234kcal
Cost: $10
Equipment
- 9" pie plate or similar size casserole dish (6 to 8 cup capacity)
- 2 medium to large size mixing bowls
Ingredients
For the Berries
- 4 cups blueberries
- 1 Tablespoon cornstarch or tapioca flour
- ¼ cup coconut sugar or maple sugar
- 1 Tablespoon lemon juice fresh (optional)
For the Crumble
- 1 cup rolled oats
- ½ cup gluten free flour mix or almond flour
- ½ cup coconut sugar or maple sugar
- ¼ teaspoon ground ginger
- ⅛ teaspoon quality salt
- 6 tablespoons butter or palm shortening, cubed (or in small dollops) and room temperature
Instructions
- Place oven rack in the middle of the oven. Preheat the oven to 375°F. Grease casserole dish with butter, shortening or coconut oil. Set aside.
- In a medium size mixing bowl, toss the blueberries with the cornstarch to coat. Sprinkle the ¼ cup unrefined sugar over the top, and toss again. Finally, add the optional lemon juice, and toss briefly.
- In a second medium size bowl, combine the oats, flour, unrefined sugar, ginger and salt. Scatter the butter or shortening over the top. Use two knives or a pastry cutter to cut the fat into the oat mixture until crumbly.
- Pour blueberries into the prepared baking dish. Top with the oat mixture, and spread out evenly. Bake for 40 minutes or until the berries are bubbly with thick syrup and the oats are golden brown (up to 45 minutes). Serve slightly cooled or at room temperature.
Notes
What to serve with Crisp
Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 99mg | Fiber: 4g | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
Pin Blueberry Crisp with Oats here:
Leave a Reply