Gluten-Free Blueberry Crisp (Dairy-Free, Vegan)

I Love Blueberries

It’s finally Spring at last, and berries of all kinds are beckoning, especially blueberries.

While blueberries are literally available in the markets all year-round these days, their season tend to run from late March till sometime in September (spring and summer).

So while its blueberry season and at their freshest and sweetest, I try to take advantage of fresh blueberries, whether eating them straight by the handful, or baking something delicious.

Our Favorite Gluten-Free Blueberry Recipes:

• Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
• Blueberry Dump Cake (Gluten-Free, Vegan)
• Easy Blueberry Muffins (Gluten-Free, Dairy-Free)

And of course, it’s time to make a delicious blueberry crisp, because there’s nothing as delicious as freshly-baked fruit crisps, crispy on top a bubbling bed of sweet fruit, and finished with a generous scoop of vanilla ice cream. Soooo good.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this easy gluten-free blueberry crisp with oats are easily accessible at the local grocery store (nothing fancy needed!).
• Easy to Make: Preparing this delicious gluten free blueberry dessert is uncomplicated with just 10 minutes of hands-on time. In fact, it’s so simple anyone can make it!
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this blueberry oat crisp recipe is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy this easy dessert without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free dairy-free blueberry crisp recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Blueberries: I used fresh blueberries, but you can also use equal amounts of frozen blueberries if you prefer.
• Sugar: I used brown sugar, but you can also use white sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.
• Rolled Oats: I used rolled oats, but you can also use quick oats or steel-cut oats if you prefer. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (as oats are often processed in facilities that also process wheat, and there may be cross-contamination).
• Gluten-Free Flour Blend: I recommend using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). If you are not Celiac or gluten-intolerant, feel free to use equal quantities of normal wheat flour instead.
• Dairy-Free/ Vegan Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. Alternatively, you may also use coconut oil if you prefer (if using coconut oil, I recommend using refined coconut oil that has a more neutral flavor, as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal cold butter instead.
• Ice Cream: I recommend enjoying this gluten-free blueberry crisp with a scoop of dairy-free vanilla ice cream. If you are not lactose-intolerant, go ahead and use normal ice cream instead.

How to Make Gluten-Free Blueberry Crisp (Step by Step):

1. Preheat Oven and Grease

Preheat the oven to 375F (190C). Grease four medium ramekins with dairy-free butter or vegetable oil and set aside.

2. Prepare Blueberry Filling

In a large bowl, combine the blueberries with the 2 tablespoons of brown sugar and mix well, then set it aside for 5 to 10 minutes.

3. Prepare Oat Topping

In another large mixing bowl, combine the topping ingredients: gluten-free rolled oats, brown sugar, gluten-free all-purpose flour, and dairy-free butter cubes.

Use two knives or a pastry cutter to cut up the butter into smaller pieces in a criss-cross motion, mixing all the ingredients together as you do it. (You should get a sand-like texture.)

4. Assemble Blueberry Crisp

Divide blueberry-sugar mixture evenly among the four ramekins, and then distribute the gluten-free oat flour mixture evenly on top of the berries.

5. Bake Until Golden

Place the four ramekins on a baking tray and bake until the crisp is golden brown (around 25 minutes if you used fresh berries, or 30 minutes for frozen berries).

6. Serve and Enjoy

Serve blueberry crisp warm with a small scoop of  vanilla ice cream, if desired.

Dish by Dish Tips/Tricks:

• Use Other Berries: Feel free to mix up the berries if you prefer (strawberries, raspberries, blackberries, etc). Alternatively, you can also use other cubed fruits (such as apples, pears, peaches, nectarines, prunes etc).
• Use Frozen Fruit Instead of Fresh: I used fresh blueberries, but you can also use frozen blueberries instead. Just adjust the baking time by an additional 5 minutes.
• Use a Baking Dish: If you don’t have ramekins or would simply prefer to make this dessert in one large portion as opposed to individual portions, you can use a large baking dish instead. Simply place all the berry mixture in the prepared baking dish and then cover the berries with the oat crisp topping before baking.
• Storing: To store, cover the blueberry crisp with plastic wrap or place in an airtight container and store in the refrigerator for up to 4 days. Reheat the crisp at 300F in the oven or air fryer for a few minutes until warm.
• Freezing: To freeze, place the crisp in a freezer-safe container and freeze for up to 2 months. Let the frozen crisp thaw fully overnight in the refrigerator before reheating at 300F in the oven or air fryer for a few minutes until warm.

Recipe FAQs:

Other Gluten-Free Desserts You’ll Love:

Gluten-Free Breakfast Ideas to Enjoy: