This irresistible lemony gluten-free blueberry crisp offers the perfect combination of sweet and tart and it’s all topped with a sweet oat-brown sugar crumble. This post contains affiliate links. Please see my disclosures.
Blueberries are in season from April to late September, and this is truly the best time to make this captivating lemony gluten-free blueberry crisp.
To honor blueberries, my favorite antioxidant-rich superfood, I created this insanely delicious gluten-free blueberry crisp topped with a sweet oat and brown sugar crumble.
Making a fruit crisp is so much easier than baking a pie. Instead of creating a gluten-free pie crust, which takes time to make and master, you simply enjoy the sweet fruit pie filling topped with a crunchy topping instead.
It doesn’t get easier than this small batch gluten-free blueberry crisp – so get ready to make this wonderful summer dessert for yourself and your family (if you dare share it!).
How to Make a Gluten-Free Blueberry Crisp
You’ll be able to make this blueberry crisp with a few simple ingredients and in a few simple steps.
Step #1: Gather Your Ingredients
For the blueberry filling, you’ll need:
- Blueberries: Fresh blueberries are best and I highly recommend using fresh blueberries if possible. If using frozen blueberries, defrost and drain them to avoid a watery outcome, and perhaps add a little extra cornstarch too.
- Sugar: Sugar will balance the tartness of the blueberries and lemon.
- Cornstarch: Cornstarch will thicken the blueberry mixture since blueberries emit a lot of juice. You can swap cornstarch for tapioca starch instead.
- Lemon: You’ll need both the juice and the zest of the lemon for this recipe.
- Vanilla: Just a touch of vanilla will elevate the crisp’s overall flavor.
For the oat topping, you’ll need:
- Gluten-free flour blend: I recommend using a gluten-free 1-to-1 gluten-free flour blend such as Bob’s Red Mill 1-to-1 Gluten-Free Flour.
- Gluten-free rolled oats: You’ll want to use rolled oats for this recipe. Make sure the oats are labeled gluten-free and from a reputable source. Bob’s Red Mill makes gluten-free oats that are produced on dedicated equipment and well-tested. Learn more about if oats contain gluten in this article.
- Brown sugar: I use a 1/4 cup of brown sugar for the topping of this recipe and it provides ample sweetness. I’ve tested the recipe with 1/2 cup of brown sugar and found it turned out too sweet.
- Seasonings: Add a pinch of salt, cinnamon, and ginger to elevate the crisp’s flavor profile.
- Cold butter. Cold butter cut into small bits will mix into the crumbly topping but won’t melt into the blueberry filling when baked.
Step #2: Make the Blueberry Filling
The next step is to make the blueberry filling. To do this, combine the blueberries with the sugar, cornstarch, lemon juice, lemon zest, and vanilla in a large bowl and give it a mix, then add the blueberry filling to a small baking dish. I used a 7-inch round baking dish.
Step #3: Make the Oat Topping
The next step is to make the sweet oat topping. To do this, combine the flour, oats, brown sugar, salt, cinnamon, and ginger in a small bowl. Mix it all together. Then add the cold butter pieces and work the mixture in with a fork, then use your hands. The mixture will be dry and crumbly. Once the mixture bakes on top of the blueberries, it will stick together.
Add the crumbly mixture on top of the blueberry filling and spread it into an even layer.
Step #4: Bake
Bake the blueberry crisp in a 375º F oven for about 40 minutes. The blueberries will bubble and incorporate some of the crumble topping. Allow the crisp to cool and set for at least 15 minutes 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!
Why We Love this Crisp
No Fuss: I love a crisp because it’s truly a no-fuss way to enjoy a fruit pie. The blueberries taste like they were baked inside a pie, and the sweet crumbly topping adds texture and bite.
Small Batch: This recipe feeds about six people, which is perfect for my family. I made this recipe larger at one time but the leftovers became overwhelming to me. This recipe can easily be doubled to feed a crowd. Be sure to use a smaller baking dish. I used a 7″ round dish and it worked perfectly!
Just the Right Amount of Sweetness: I tested this recipe with various sugar amounts and find that less sugar works well and still offers up a tremendous amount of sweetness. Feel free to adjust the sugar levels to your taste.
Blueberries: I love anything that includes antioxidant-rich blueberries, and this recipe offers the perfect way to enjoy this wonderful and naturally gluten-free fruit.
It’s Nut Free: I rarely add nuts to my recipes because so many people are nut-free these days. You could of course add some chopped pecans, walnuts, or almonds to the topping. But if you’re nut-free, you’ll be happy to know this recipe is totally free from peanuts and tree nuts.
FAQs and Substitutions
Fresh vs. Frozen Blueberries: If I’m being honest, I recommend using fresh blueberries whenever possible. If you must use frozen blueberries, defrost and drain them to avoid having a watery crisp.
Dairy-Free Option: You can make this crisp dairy free by using a dairy-free butter. I recommend Earth Balance Vegan Butter Sticks. Vegan butter is softer so it may “melt” into the blueberry filling and leave your crisp without a visible topping. I recommend freezing the vegan butter for 1 hour before using it to keep it extra cold before baking.
Cornstarch Swap? You can use tapioca starch or gluten-free flour in lieu of cornstarch. The cornstarch is the best thickener, but other options will work.
Size Matters: I find a 7″ round dish to work perfectly for this small-batch recipe, but you could use a 7×7 or 8×8 square dish instead.
Toppings: Feel free to add a dollop of vanilla ice cream on top, especially when it’s warm.
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Gluten-Free Blueberry Crisp
- 1 7×7 round baking dish or similar sized square baking dish
- 3 cups blueberries fresh (see notes if using frozen blueberries)
- 2 Tbsp granulated sugar
- 2 tsp cornstarch
- 1 Tbsp lemon juice about 1/2 lemon
- zest of 1 lemon
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup 1:1 gluten-free flour blend
- 1/2 cup gluten-free rolled oats
- 1/4 cup brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 5 Tbsp cold butter cut into small pieces
- Preheat the oven to 375º F.
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and a pinch of salt. Mix well, then add the mixture to a 7×7 round baking dish or a dish of a similar size.
- In another large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and ground ginger and mix well. Add the cold butter pieces and work the butter in with a fork, then use your hands. The mixture will be crumbly. Add the mixture to the top of the blueberry mixture.
- Bake the crisp for 40-45 minutes. The blueberries will be bubbly. Allow the mixture to cool and set for at least 15 minutes before serving.