This quick and easy gluten free blueberry crisp recipe requires only one bowl and comes together in just a little over 30 minutes so you can enjoy a healthy, delicious low FODMAP dessert in a snap!
Blueberry Crisp is one of my absolute favorite low FODMAP desserts to enjoy especially once the warmer weather starts to come around. It is such a simple recipe to prepare and is guaranteed to please just about anyone you serve!
Enjoy it fresh from the oven with your favorite ice cream or top your morning oats with any leftover filling for a truly delicious and decadent breakfast!
Why You Should Make This Gluten Free Blueberry Crisp
- It is easy! Requiring only one bowl and 30 minutes of baking time, this recipe could not be any easier to whip up in a flash when the craving for something sweet strikes.
- Refined sugar free, vegan and low FODMAP friendly. This gluten free blueberry crisp ticks all the boxes when it comes to low FODMAP desserts, plus it can also be enjoyed by those following a vegan diet.
- It is delicious! Need I say more?!
Tips, Tricks + Frequently Asked Questions
What is blueberry crisp, anyway?
Blueberry crisp, or any crisp for that matter, is akin to a streusel, made with ingredients like oats, flour, cinnamon, and sugar that are simply crumbled on top of a fruit filling. Unlike a pie where you would cover both the baking dish as well as the fruit filling with dough, a crumble or crisp whips up much more quickly and is a less heavy dessert.
Can I use frozen blueberries?
Yes! You can absolutely use frozen blueberries for your gluten free blueberry crisp if you do not have fresh available to you. Note that the extra water content of the frozen blueberries may cause the top of your crisp to be slightly more moist, however you can remedy that by adding an additional 1/4 cup of oats or almond flour to the crisp topping.
Why is the gluten free blueberry crisp topping mushy?
If you have used frozen blueberries, as noted above, you might experience the top of the crisp becoming slightly mushy while baking. You can avoid this by using fresh blueberries or adding additional almond flour or oats to the crumb topping mixture. This can also occur if you use too much coconut oil.
What Other Fruits Can I Use?
Whatever fruits you like! This recipe will work with strawberries, raspberries, blackberries, apples, peaches, pineapple… you get the point! You will need to adjust cook time if you are baking with apples or peaches especially, but this blueberry crisp is so versatile and can be made with your favorite fruits. Try using mixed berries for a delicious low FODMAP dessert.
Can I make this a grain free dessert?
Absolutely! Simply omit the oats and substitute in almond flour instead.
Can I make this ahead of time?
If you would like to make this gluten free blueberry crisp ahead, follow the below tips to ensure it comes out as deliciously as if you made it the same day:
- Prepare filling ingredients and topping ingredients separately. Omit the coconut oil from the crumble topping until you are ready to bake.
- Store them in airtight containers, the filling in the fridge and the topping at room temperature.
- When you are ready to bake, simply add the filling to a baking dish, add coconut oil to the crumble topping, and top and bake according to the recipe instructions below.
How to store blueberry crisp
Blueberry crisp can be stored in the fridge in an airtight container up to 2 days. Note that the reason it does not keep longer is because the crumble topping will become very moist and no longer crisp.
Low FODMAP Tip: Blueberries are considered low FODMAP in a heaping 1/4 cup serving. If you do not tolerate blueberries, trade them out for raspberries (low FODMAP at a serving size of 30 berries) or strawberries (low FODMAP at a serving size of 10 berries)!
What to serve with gluten free blueberry crisp
- A hearty summer entree salad: Pair this blueberry crisp with a delicious low FODMAP Panzanella Salad for the perfect summer meal.
- Homemade vanilla ice cream: You can make your own dairy free vanilla ice cream at home with an ice cream maker. Fun tip: try adding Jack Daniels Honey Whiskey to your ice cream base just before adding it to the ice cream maker for a truly delicious flavor explosion!
- A delicious dessert cocktail: This blueberry whiskey cocktail pairs perfectly with blueberry crisp.
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Vegan Gluten Free Blueberry Crisp
- Cast iron pan or baking dish
For the Blueberry Filling
- 3 cups blueberries
- 1 tbsp tapioca starch
- 2 tsp lemon juice
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup coconut sugar
For the Crumb Topping
- 1/2 cup almond flour
- 1/2 cup oats omit if grain free + double almond flour
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 4 tbsp coconut oil softened, not melted
- Pre-heat oven to 375F and grease a cast iron pan or baking dish with butter, ghee, or pan spray.
- In a medium mixing bowl, add blueberries, lemon juice, tapioca starch, spices and coconut sugar mixing gently to combine, ensuring each of the blueberries are fully coated with the sugar and spice mixture.
- Pour blueberry mixture into cast iron pan or baking dish.
- In the same medium mixing bowl, add almond flour, oats, coconut sugar and cinnamon, mixing gently to combine.
- Add in coconut oil 1 tablespoon at a time using your fingers to pinch together mixture until crumbly.
- Evenly distribute crumble topping over top of blueberry mixture until the top is fully covered.
- Bake for 30 minutes or until crumble topping is golden brown. Serve immediately with vanilla ice cream.
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