This recipe for Gluten-Free Blueberry Crisp is a delicious dessert that can be served at anytime of year. Use frozen or fresh blueberries and top them with a sweet crisp topping. Vegan, gluten-free, paleo-friendly, and dairy-free.

gluten-free blueberry crisp served on a plate

This Blueberry Crisp recipe is a healthy-ish dessert that is made by cooking juicy blueberries with a topping made from gluten-free flour, chopped nuts, coconut sugar, and coconut oil.

Why You Need This Recipe

  • This is a really easy recipe that you can make with minimal effort. It’s perfect for a summer dessert served with ice cream.
  • You can use whatever berries you like, including blueberries, strawberries, raspberries, marionberries, or huckleberries. Or, you can get creative and use a blend of berries in this berry-based dessert.
  • Serve your Gluten-Free Blueberry Crisp with coconut-based ice cream, regular ice cream, or whipped cream.
labeled photo with ingredients for blueberry crisp

Key Ingredients

Fresh blueberries or frozen blueberries can be used as the base of this fruit crisp.

Arrowroot starch helps thicken the blueberry base.

Gluten-free flour is used for the topping. For paleo and grain-free diets, use cassava flour.

Pecans help make the crumble topping crunchy and full of texture.

Coconut sugar adds sweetness. You can use brown sugar, if you prefer.

Recipe Steps

Step One

Place your fresh or frozen berries in a mixing bowl and toss them with the maple syrup, arrowroot starch, and lemon juice. Then, pour the berries into a baking dish.

process photo collage for making recipe

Step Two

Make your berry crisp topping by combining in another bowl the flour, coconut sugar, peans, coconut oil, and a pinch of sea salt. Stir to combine until the topping is crumbly.

Step Three

Next, spread the crisp topping over the top of the blueberries and bake for 40 minutes at 350 degrees F.

Please be sure to see the recipe card at the end of this pots for the exact ingredients and measurements.

Step Four

When the Berries Crisp is done baking, the topping will have started to turn a golden brown and the berries will be bubbling up around the edges of the baking dish.

baked blueberry crisp on a table

Step Five

Let the berry crisp cool for a few minutes before serving. You can serve the crisp plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

I personally like to pair this gluten-free dessert with a scoop of dairy-free coconut vanilla ice cream. My husband likes his with a dollop of coconut milk whipped cream.

blueberry crisp served with a coconut whip topping

Recipe Tips & Substitutions

  • Serve the berry crisp plain, or with either coconut whipped cream or coconut vanilla ice cream.
  • If you use fresh berries instead of frozen berries, you can reduce the cooking time to 30 minutes.
  • You can use cornstarch or tapioca starch instead of arrowroot starch to help thicken the blueberry filling.
  • You can use a grain-based gluten-free flour in the topping, or you can use a grain-free flour like cassava flour. I would not use coconut flour though.

FAQs

What kind of gluten-free flour do you recommend?

There are a lot of great gluten-free flours on the market right now. I really like the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. For a grain-free option, I really like Otto’s Cassava Flour. I would not use coconut flour. Almond flour and gluten-free oat flour would probably work too!

spoonful of blueberry crisp

Other Healthy Gluten-Free Desserts You Might Like

Or, check out my entire index of Clean Eating Desserts!

bite of blueberry dessert with whipped topping

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Bluebrry crisp gluten free served on plate

Gluten-Free Blueberry Crisp


Description

This recipe for Gluten-Free Blueberry Crisp is a delicious dessert that can be served at anytime of year. Use frozen or fresh berries and top them with a sweet crisp topping. Vegan, gluten-free, paleo-friendly, and dairy-free.


Ingredients

Units Scale
  • Nonstick cooking spray
  • 1.5 pounds fresh or frozen berries
  • 1/4 cup maple syrup
  • 2 tablespoons arrowroot starch
  • 1/2 lemon, juiced
  • 1 cup gluten-free flour (for paleo, use a grain-free flour like cassava flour)
  • 1/2 cup coconut sugar
  • 1/2 cup chopped pecans
  • 1/4 cup coconut oil, melted
  • 1/8 teaspoon sea salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly spray a medium-sized baking dish with nonstick cooking spray and set aside.
  2. Place your fresh or frozen berries in a mixing bowl and toss them with the maple syrup, arrowroot starch, and lemon juice.
  3. Then, pour the berries into a baking dish.
  4. Make your berry crisp topping by combining in another bowl the flour, coconut sugar, peans, coconut oil, and a pinch of sea salt. Stir to combine until the topping is crumbly.
  5. Next, spread the crisp topping over the berries and bake for 40 minutes, or until the topping starts to turn a golden brown and the berries are bubbling up around the edges of the baking dish.
  6. Let the berry crisp cool for a few minutes before serving. You can serve the crisp plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  1. Serve the berry crisp plain, or with either coconut whipped cream or coconut vanilla ice cream.
  2. If you use fresh berries instead of frozen berries, you can reduce the cooking time to 30 minutes.
  3. You can use cornstarch instead of arrowroot starch.
  4. You can use a grain-based gluten-free flour in the topping, or you can use a grain-free flour like cassava flour. I would not use coconut flour though.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: berry crumble, gluten-free berry dessert

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