This post featuring my gluten-free blueberry crisp recipe with oats contains affiliate links. Please see my disclosures.
While you can enjoy blueberries year round these days (especially if you don’t mind frozen berries), the blueberry harvest runs from April to late September, and blueberries are best when they’re in season.
It’s always a good idea to buy fruit when it’s in season anyway because you get the best price and best taste, no doubt.
The blueberries I bought were so plump and juicy; I was so excited to eat them up and bake with them too.
To honor blueberry season, and this antioxidant-rich superfood, I wanted to share my gluten-free blueberry crisp with oats recipe with you. Enjoy!
What You’ll Need for a Blueberry Crisp with Oats
Only a few ingredients are needed to make this classic blueberry dessert.
For the blueberry filling, you’ll need the following ingredients:
- Fresh or frozen blueberries. If you don’t have enough fresh blueberries, use a combination of both or frozen berries. Just be sure to drain frozen berries to avoid a watery outcome.
- Sugar (white). The sugar will help give the crisp its sweetness, but you can adjust the sugar to your taste.
- Cornstarch. It will help thicken the mixture, especially as the blueberries emit a lot of juice. Tapioca starch is a grain-free alternative to cornstarch and will work too.
- Lemon. You’ll need both the juice and the zest.
- Vanilla. Just a touch will give the blueberry crisp an elevated flavor.
For the blueberry crisp topping, you’ll need the following:
- Gluten-free flour blend. Use a 1:1 gluten-free blend, like this one,
- Gluten-free rolled oats. I highly recommend using these rolled oats – they are safe for gluten-free eaters.
- Brown sugar. I use a 1/2 cup, but you can adjust and use less if you like it less sweet and more tart.
- Seasonings. A pinch of salt, cinnamon and ginger will give you a few bonus flavors to contend with.
- Softened butter. Make sure it’s really soft and malleable.
How to Make a Lemony Blueberry Crisp with Oats
Making crisps are so easy and require no complicated instructions. It’s why, as a gluten-free baker, I prefer making crisps over pies any day.
Making a gluten-free pie crust is a lot of work, and honestly, you get a similiar result as if you were making a crisp.
So for less effort and all the taste, I opt for crisps whenever my cravings call for a fruit dessert.
To make this blueberry crisp recipe, you’ll first combine all the filling ingredients, including the blueberries, white sugar, cornstarch, lemon juice, lemon zest and vanilla in a large bowl.
You’ll then add the filling ingredients to an 8×8 baking dish and set it aside.
Then you’ll work on creating your crisp topping. To do this, combine your flour, oats, brown sugar, salt, cinnamon and ginger in a small bowl.
Then add to the mixture your softened butter and work the butter into the mixture with a fork (or using your hands).
When the mixture is well combine, add it to the top of the blueberry filling until the blueberries are coated with the crisp topping.
Here is what it looks like when the blueberries are completely covered with the oat-flour mixture. It looks so pretty, right?
Now bake the crisp in a 375º F oven for 40 minutes. Give the crisp a few minutes to cool before digging in!
The lemony blueberry crisp with oats tastes fantastic! The blueberries are juicy, the filling sweet, and the topping adds a wonderful crunchy texture and buttery flavor. It’s truly a heavenly dessert, especially if you love blueberries!
Fresh vs. Frozen Blueberries
The pictures shown in this article feature half fresh and half frozen blueberries. You need 4 cups of blueberries, and while I bought 4 cups of blueberries at the grocery store, my family ate so many of them I didn’t have enough for the recipe!
I had, however, a bag of frozen blueberries in my freezer, so I figured we’d combine fresh and frozen to make this recipe happen because I was determined to make a blueberry crisp.
Remember, if you use frozen blueberries, make sure you defrost and drain them first.
They can make your crisp super watery if you don’t. A little moisture is just fine and needed (the cornstarch and flour will soak it up), but too much moisture will ruin your beautiful crisp.
Always keep a bag of frozen blueberries on hand for when the occasion calls for a lemony blueberry crisp with oats. It’s the perfect gluten-free dessert for summer BBQs and family nights on the patio. Enjoy!
Lemony Blueberry Crisp with Oats
- 4 cups blueberries fresh or frozen, see notes
- 3 Tbsp white sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice fresh is best
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup 1:1 gluten-free flour blend
- 1/2 cup gluten-free rolled oats
- 1/2 cup brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 6 Tbsp softened butter
- Preheat oven to 375º F.
- In a large bowl, combine all filling ingredients (blueberries, sugar, cornstarch, lemon juice, lemon zest and vanilla). Mix well. Add mixture to an 8×8 baking dish and set aside.
- Combine flour, oats, brown sugar, salt, cinnamon, and ground ginger in a bowl and mix well. Add to mixture softened butter and work it into the flour mixture with a fork (or by hand) until well combined.
- Add flour mixture to the top of the blueberry mixture and spread it out evenly so it covers the blueberry filling.
- Bake for 40-45 minutes until mixture is bubbly and topping is slightly brown. Allow mixture to cool for at least 10 minutes before serving.