Easy Gluten Free Blueberry Crisp
Simple, delicious and fresh, this Easy Gluten Free Blueberry Crisp will be your go-to dessert of the summer!
Vegan option, Gluten free, Nut free, Egg free, Dairy free option, Soy free
There’s no two ways about it… blueberries are hands down my favorite fruit! I eat them just about every day, either in a smoothie, on top of a smoothie bowl, in chia pudding, in a salad, or just by the handful. SO GOOD!
And they’re full of vitamins, minerals, antioxidants, fiber and so much good stuff, so they make my body feel bloob-ilicious, which is another reason why I probably why them so much.
AND, I don’t discriminate… Wild bloobs, fresh bloobs, organic bloobs. I try to buy organic, when possible, but sometimes they look so freakin’ cute at the farmer’s market and they’re not organic — and that’s OK!! It’s about a balance, people — they’re not on the Dirty Dozen or anything 🙂
So when I had an overload of blueberries the other week that I just didn’t know what to do with before they were going to go bad, I knew it was time to ramp up the bloob desserts over here! One of my favorite desserts is a good ol’ fruit crisp. I haven’t made one in SO LONG, but they’re sooooo EASY!!
This Easy Gluten Free Blueberry Crisp…
- Has just 6 ingredients
- Takes just 1 bowl
- Is full of FIBER
- Healthier than many other desserts (just a sweet bonus!)
- Is best seasonal!
- Tastes better with FRESH blueberries
- Can be vegan, gluten free and free from the top 8 food allergens!
Let’s bake…
Easy Gluten Free Blueberry Crisp
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
For the filling:
- 1/2 tablespoon melted butter or coconut oil
- 3 cups fresh blueberries
- 3/4 tablespoon coconut flour
- 1/2 teaspoon cinnamon
For the crisp topping:
- 1/2 cup rolled oats (certified gluten free if needed)
- 1/4 cup coconut flour
- 1/4 cup date sugar, or granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter*, cut into small pieces
Instructions
- Preheat the oven to 350ºF.
- Spread the 1/2 tablespoon of melted butter or coconut oil on the bottom of a 8×8 baking dish or similarly sized pie dish.
- In a medium-sized bowl, combine blueberries, coconut flour and cinnamon. Pour the berry mixture into the prepared pan.
- In the same bowl, combine oats, coconut flour, sugar, cinnamon and salt. Add the pieces of butter. Using a pastry cutter or fork work the butter into the oat/flour mixture so that it resembles pea-sized pieces. It doesn’t have to be perfect. If you need to use your (clean) hands a bit to work in the butter that’s OK, but avoid letting the butter melt from the warmth of your hands.
- Sprinkle the butter/oat/flour mixture evenly over the top of the berries.
- Bake in a preheated oven for 35-40 minutes until the filling is bubbling and the crisp topping is browned. Enjoy warm 🙂
Notes
*May substitute vegan buttery spread
Nutrition Facts (per 1/8 serving): ~146 calories, 8g fat, 230 mg sodium, 18g carbohydrates, 3.5g fiber, 2g protein
Don’t forget to PIN IT…
Dessert in under an hour? Yes please!!
Happy Monday! 🙂
XO
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Yum! The perfect summer dessert for a crowd!
Couldn’t agree more!! 🙂
I love all crisps and this blueberry one looks amazing! I need to bite the bullet and buy coconut flour as I have so many recipes pinned using it!
Yes!! They sell it at Trader Joe’s now. I resisted for SO long, but I honestly LOVE using it when baking!!