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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


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.


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


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