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Gluten-Free Blueberry Crisp (Vegan)

This quick and easy gluten-free blueberry crisp can be made with fresh or frozen blueberries. Finished with an amazing buttery oat streusel topping, it’s the perfect simple summer dessert. Bonus: it can be made gluten-free, vegan, or just plain regular.


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A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

The Best Gluten-Free Blueberry Crisp Recipe

The most perfect way to use summer blueberries or experience a taste of summer in the middle of winter with frozen blueberries, this gluten-free blueberry crisp is always a hit. It’s a family favorite and I know you’ll love it too. Here’s why:

So Many Blueberries: fresh or frozen, it’s packed full of blueberry yum.

Struesel Topping: a layer of crunchy buttery caramelized oat streusel topping.

Easy To Prepare: 10 ingredients and 10 minutes of prep time.

Crowd Favorite: everyone loves a scoop of blueberry crisp and it is ideal for feeding a crowd.

Diet/Lifestyle Friendly: whether you’re gluten-free, vegan, dairy-free, or “regular” this recipe can be adjusted to suit your specific lifestyle and/or dietary needs.

Blueberry Crisp Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this blueberry crumble but make sure you scroll to the bottom recipe card for the complete ingredient list.

Flour: I made this with XO Baking gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap with regular all-purpose flour.

Rolled Oats: Make sure the rolled oats are certified gluten-free if need be. While you can use instant oats, they will change the texture of the crisp. Use regular rolled oats if not gluten-free. If you are oat-sensitive, replace them with almond flour.

Salted ButterI enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Granulated Sugar: This is what I typically have in my pantry but you could also use organic cane, date, or coconut sugar. I have also tested this recipe with ⅛ cup of honey with success for a less sweet blueberry crisp.

Brown Sugar: Brown sugar gives that deep almost caramel-type flavor to the crisp. Dark brown or golden would work. As would coconut or cane sugar as mentioned above.

Blueberries: Fresh or frozen will work. If using frozen, no need to thaw.

Step-by-Step Vegan Blueberry Crisp Instructions

You’ll need a large mixing bowl, a spatula, and a 2.5qt baking dish or 8×8-inch baking pan.

1: Combine the blueberries, sugar, lemon juice, and flour and mix well. Place into the baking dish/pan.

2: Combine the butter, oats, flour, brown sugar, salt, baking soda, and baking powder and mix.

3: Add the streusel topping on the blueberry mixture and gently pat down. 

4: Bake at 375ºF for 40-50 minutes or until the edges are golden brown and caramelized.

5: Allow to cool for at least 30 minutes before serving. Top with a scoop of ice cream or whipped cream if desired. Enjoy!

Pro Tip: I place my blueberry crisp on a cookie sheet while baking in case any berry juice boils up and bubbles over. No one wants to clean up an oven mess, right?!

A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

Can I Freeze Gluten-Free Blueberry Crisp?

Yes! Woohoo! You can freeze this easy gluten-free blueberry crisp for when that sweet treat craving hits or as a fabulous home-welcoming gift.

Prepare and bake the crisp as directed and allow it to fully cool to room temperature. Freeze for up to 3 months in an airtight container.

Once ready to bake, take the crisp out of the freezer and bake for 50-60 minutes in a 375ºF oven.

How To Store Allergy-Friendly Blueberry Crisp

Store this wow-worthy vegan and gluten-free blueberry crisp in an airtight container at room temperature for up to 5 days. Likewise, it can be frozen in an airtight container for up to 3 months.

A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

Fresh Summer Blueberry Crisp FAQs

Can I Add In Other Fruit and/or Berries?

Absolutely! Instead of using 6 cups of blueberries, swap in some strawberries, raspberries, mango, etc. Whatever your heart desires. Go crazy!

How Do I Know When It’s Baked?

The top of the crisp will be golden brown, the edges will appear caramelized, and there should be blueberry juice bubbling up along the edges.

Can I Half Or Double The Recipe?

You sure can. This easy allergy-friendly blueberry crisp can be both halved or doubled. You could even make them in individual ramekins for a cute mini dessert.

Why Is The Blueberry Filling So Runny?

Don’t worry if the blueberry filling appears quite runny when you first remove it from the oven. The juices are still flowing but will thicken as it cools. That’s why I recommend allowing the crisp to cool at least 30 minutes before serving.

How To Serve Gluten-Free Blueberry Crisp?

Best served warm with a scoop of cold vanilla ice cream or a dollop of whipped cream.

A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

The Easiest Gluten-Free Vegan Blueberry Crisp

Crunchy, caramelized oat crisp topping paired with a perfectly fresh blueberry filling. An easy-to-prepare berry crisp is an absolute must-bake every spring and summer. Gluten-free and vegan, this superbly simple crumble recipe will be on repeat all summer long.

I would love to know if you make this simple recipe for blueberry crisp. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

Other Fresh Fruit Recipes To Try

Love fresh fruit? Me too! Here are a few more fresh fruity recipes that you’ll adore.

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A blueberry crisp with a golden buttery oat streusel topping and a bright blue blueberry filling on the bottom. Topped with three scoop of bright white vanilla ice cream.

Gluten-Free Blueberry Crisp


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5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 1 Hour
  • Yield: 12 Servings 1x
  • Diet: Gluten Free

Description

This quick and easy gluten-free blueberry crisp can be made with fresh or frozen blueberries. Finished with an amazing buttery oat streusel topping, it’s the perfect simple summer dessert. Bonus: it can be made gluten-free, vegan, or just plain regular.


Ingredients

Units Scale

Blueberry Filling

  • 6 cups (888g) blueberries, fresh or frozen
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons gluten-free flour 1:1 baking blend
  • 1 teaspoon lemon juice

Crisp Topping

  • 1 cup (80g) gluten-free rolled oats
  • 1 cup (120g) gluten-free flour 1:1 baking blend
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (114g) vegan salted butter, softened
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • optional: vanilla ice cream or whipped cream for topping

Instructions

Blueberry Filling

  1. Preheat the oven to 375ºF and place a 2.5qt baking dish or an 8×8 inch baking pan on a cookie sheet and set aside.
  2. In a large mixing bowl combine the blueberries, sugar, flour, and lemon juice until evenly coated.
  3. Spread the blueberry mixture in the baking pan/dish.

Crisp Topping

  1. Combine all the topping ingredients in a large mixing bowl and stir to combine until a coarse sand-like texture is achieved.
  2. Spread the crisp topping over the prepared blueberry filling, gently pat down, and bake for 40-50 minutes. The edges should be bubbling and caramelized and the top a golden brown.
  3. Remove from the oven and allow to cool for at least 15 minutes before serving. Note: the longer it cools the thicker and more syrupy the blueberry filling becomes.
  4. Serve as is, with a scoop of vanilla ice cream, fresh whipped cream, or a drizzle of caramel sauce. Enjoy!
  5. Store leftovers in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Pies & Cheesecakes
  • Method: Baking
  • Cuisine: American

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4 Comments

  1. Took pre- measured ingredients for this with us to the cottage. Made for a super easy and delicious dessert. Thanks for the recipe!

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