Gluten Free Blueberry Crisp (Paleo, Vegan)
Recipe Key
This homemade blueberry crisp is the ultimate summer dessert. Sweet, juicy blueberries with a crisp, nutty topping then baked until golden and jammy. It’s an easy to make grain free, vegan dessert everyone will love.
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Whipped-again-1.jpg)
Why I Love This Blueberry Crisp
Every summer I look forward to making this sweet jammy summer dessert. This beautiful blueberry crisp is bursting with fresh, jammy blueberries and has an almond, pecan crumble topping that’s grain free and vegan.
Since there’s only 1/3 cup of maple syrup, the sweetness of the blueberries shines through. Top it with whipped cream or ice cream and you’ll definitely have to come back for seconds.
It also happens to be one of the easiest desserts you’ll ever make. Here are more reasons I love it:
- a light fruit dessert you’ll feel good about eating
- perfect for a summer party or weekend guests
- easy to make with only 8 ingredients
- paleo, grain free and vegan
- great for dessert topped with whipped cream or ice cream (vegan or traditional)
- healthy enough to eat for breakfast
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-2-Bowls-1.jpg)
Ingredients and Substitutions
Youโll be surprised how simple the ingredients are for this gluten free blueberry crisp. Even though it’s easy to make, it’s an impressive dessert everyone will love. This is what you need:
- Blueberries – fresh is best but frozen works too when blueberries are not in season.
- Maple Syrup – only 1/3 cup of maple syrup used to sweeten the fruit, the taste of the fruit shines through. Feel free to add more if you want it sweeter. Honey can be substituted.
- Arrowroot – this thickens the fruit and makes it jammy. Cornstarch can be substituted.
- Pecans and Almond Flour – create a crumbly, nutty, grain free topping with a nice crunch. Walnuts can be substituted.
- Coconut Oil – used to create those nice clumps in the crumble topping. Butter or vegan butter can be substituted.
- Maple Sugar or Coconut Sugar – the crust can be sweetened but it is optional, depending on how sweet you want it to be. It’s good without any sweetener if you prefer.
- Vanilla – adds a nice flavor to the crust.
- Whipped Cream or Ice Cream (Optional) – I love topping this blueberry crisp with coconut or traditional whipped cream or ice cream. What could be better than a bowl of juicy blueberries with almond pecan crust topped with whipped cream?
Steps To Make The Gluten Free Blueberry Crisp
There are only a few easy steps to make this recipe. No mixer and no peeling or chopping which is why it is one of my favorite summertime desserts. Here are the basic guidelines, the full recipe is in the recipe card below.
Step 1: Prepare the crust
Melt coconut oil in a small pan and add vanilla. In a medium bowl mix together the almond flour, pecans, and sugar (if using). Pour melted oil over the nut/flour mix and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly with a few clumps. Set aside.
Step 2: Make the filling
Put blueberries into a large bowl. Add the maple syrup and stir to coat. Add arrowroot and stir gently to combine and coat all the blueberries.
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Mix-Crumb-1-819x1024.jpg)
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Mix-Blueberry-1-806x1024.jpg)
Step 3: Put the blueberry crisp together
Transfer blueberries to a 2 quart pyrex baking pan. Immediately top with crust, spreading evenly over the blueberries and put into the oven. Donโt let it sit.
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Raw-Blueberries-1-635x1024.jpg)
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Raw-Full-1-662x1024.jpg)
Step 4: Bake
Bake for 50-60 minutes until filling is bubbling around the edges and the top is golden brown.
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-Tray-1.jpg)
This is a really easy recipe that always comes out great. And here are a few tips to make sure it comes out even more perfect every time.
- If using frozen blueberries the fruit doesn’t need to be thawed before using. There will likely be a little extra juice from the frozen fruit but that’s okay. The extra liquid will make a slightly more syrupy/saucy crisp that tastes just as good.
- Mix the arrowroot into the blueberries until just combined. Most of the arrowroot will be dissolved. Don’t over mix, you don’t want the blueberries to get mashed.
- Cover the crust if it’s browning. If your crust is brown before the blueberries are bubbling on all sides of the pan, cover the pan with foil to prevent burning.
- Place a sheet pan under the dish while baking. If the berry filling bubbles over, the sheet pan will catch the drips.
Serving
This blueberry crisp is delicious served warm. I love adding a dollop of coconut whipped cream or vegan ice cream. I don’t mind the dairy so I usually use traditional homemade whipped cream but you do what’s best for you!
Storing
- Store this Gluten Free Blueberry Crisp at room temperature for 2 days or in the refrigerator for 4 days. If you store it in the refrigerator, you can warm it up a bit in the oven or enjoy cold.
- To Freeze: This blueberry crisp can be frozen before it’s baked. Assemble the crisp but do not bake it. Cover it well with aluminum foil and transfer it to the freezer for up to 3 months. Bake the frozen blueberry crisp at 350 degrees for about an hour or until itโs golden and bubbly.
Enjoy this simple blueberry crisp made with fresh or frozen blueberries and basic gluten free baking ingredients. The sweet, juicy, jammy blueberries and nutty topping make the perfect summer dessert that’s healthy enough to eat for breakfast.
If you like this recipe you may also like these other gluten free blueberry desserts:
![](https://eatwellenjoylife.com/wp-content/uploads/2024/07/Gluten-Free-Blueberry-Crisp-2-Alone-2-1.jpg)
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Gluten Free Blueberry Crisp (Paleo, Vegan)
This homemade blueberry crisp is made with sweet, juicy blueberries topped with a crisp, almond flour and pecan topping then baked until golden and jammy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert, Snack, Breakfast
- Method: Bake
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free
Ingredients
Crumb Topping
- 1 1/4 cups pecans, coarsely chopped
- 1 cupย blanchedย almond flour
- 1/4 cup maple sugar or coconut sugarย (optional for sweeter topping)
- 5 Tablespoons coconut oilย (70 grams) or organic grass-fed cultured butter, melted
- 1/2 teaspoonย vanillaย extract
Blueberry Filling
- 8 cupsย blueberries
- 1/3 cup maple syrupย
- 4 Tablespoons arrowroot
Instructions
-
Preheat oven to 350ยฐ F.
- Meltย coconut oilย or butter in a small pan, addย vanillaย and stir.
- In a medium bowl, mixย almond flour, pecans and maple sugarย (if using).
- Pour melted oil over the nut/flour mixture and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly with a few clumps. Set aside.
- Put blueberries into a large bowl. Add the maple syrup and stir. Then add arrowroot and stir gently to combine and coat all the blueberries.ย
- Transfer blueberries to aย 2 quart pyrex baking pan.
- Immediately top with the crumb topping, spreading it evenly over the blueberries and put into the oven.ย Donโt let it sit.
- Bake for 60 minutes until filling is bubbling around the edges and the top is golden brown. If the crust is getting too brown before the filling is bubbly, cover it with foil to prevent burning.
- Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
- The crisp will hold for 2 days at room temperature or 4 days in the refrigerator, but you will probably eat it before then.
Equipment
![Image of 2 Quart Baking Dish](https://m.media-amazon.com/images/I/31FoemdN34L._SL500_.jpg)
Nutrition
- Serving Size:
- Calories: 574
- Sugar: 39.8 g
- Sodium: 5.8 mg
- Fat: 31.6 g
- Carbohydrates: 59.8 g
- Fiber: 7.7 g
- Protein: 6.2 g
- Cholesterol: 0 mg
this looks delicious and I can’t wait to make it (when the temps cool a bit later this week)
Thanks LuAnn yes some days it’s just too hot to turn on the oven. Enjoy they summer.
Yum!!!! Great recipe to prepare during blueberry season with the abundance of fresh fruit!
Hi Suesette, thanks, yes the fresh fruit in summer is so great! Enjoy the recipe.