clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bluebrry crisp gluten free served on plate

Gluten-Free Blueberry Crisp

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. This healthy dessert is made vegan, gluten-free, paleo-friendly, and dairy-free.

  • Total Time: 75 minutes
  • Yield: 8 1x


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


  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.


  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.


  • Serving Size:
  • Calories: 298
  • Sugar: 27.1 g
  • Sodium: 47.9 mg
  • Fat: 12.2 g
  • Saturated Fat: 6.1 g
  • Carbohydrates: 46.6 g
  • Fiber: 3.2 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: berry crumble, gluten-free berry dessert