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

5 from 1 review
ByFelicia Lim on updated
Jump to Recipe

In this gluten-free blueberry crisp, a bed of sweet, juicy blueberries is covered with a golden brown and crispy oat topping. Perfect for breakfast, or served as dessert with a scoop of ice cream. Totally dairy-free and vegan too!

Gluten-free blueberry crisp in a ramekin topped with vanilla ice cream.

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A Delicious Blueberry Dessert for Summer

When it’s the peak of blueberry season, I love making all sort of blueberry recipes – from blueberry dump cake, to lemon blueberry bread, to moist blueberry muffins, and almond flour blueberry scones.

Another favorite dessert is this gluten-free blueberry crisp that consists of a bed of sweet, jammy blueberry filling topped with a buttery gluten-free oat topping that bakes up crunchy and golden.

Top if off with a scoop of vanilla ice cream for a simple but perfect fruit dessert you’ll want to make all blueberry season long, or eat it as breakfast with yogurt. Either way, you’ll be enjoying this for summer!

Top down view of ramekins with vegan blueberry crisp surrounded with blueberries.

Why This Recipe Works:

  • Simple Ingredients: The ingredients required for this easy gluten-free vegan blueberry crisp with oats are easily accessible at the local grocery store (nothing fancy needed!). Plus, you can use either fresh or frozen blueberries.
  • Easy to Make: Preparing this delicious gluten-free dairy-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 & 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 blueberry dessert without issues!
Individual portions of gluten-free blueberry oat crisp surrounded by fresh blueberries.

Ingredients You’ll Need:

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

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

Ingredients required for gluten-free vegan blueberry crisp recipe laid out on board.

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, steel-cut oats, or old-fashioned 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 fruit crisp 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):

A bowl of fresh blueberries topped with brown sugar.
Prepare Berry 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.
A large mixing bowl with flour mixture topped with cubed butter.
Prepare Oat Topping: In another large mixing bowl, combine the gluten-free rolled oats, brown sugar, gluten-free all-purpose flour, and dairy-free butter cubes, and the use two knives or a pastry cutter to cut up the butter into the dry ingredients. You should get a sand-like texture.
Ramekins with blueberries topped with raw oat topping.
Assemble Blueberry Crisp: Divide blueberry-sugar mixture evenly among four previously greased ramekins, and then distribute the oat crisp topping evenly on top of the berries.
Freshly baked gluten-free vegan blueberry crisp in ramekins
Bake Until Golden: Place the four ramekins on a baking tray and bake in a preheated oven at 375F (190C) until the crisp oat topping is golden brown.
A spoon in a bowl of gf blueberry crisp
Serve and Enjoy: Serve this baked blueberry dessert warm with a small scoop of vanilla ice cream, if desired.

    For the Perfect Crispy Topping

    • Use Cold Butter: Make sure that your vegan butter (dairy-free butter) is cold before cutting it into the flour so you get big and small pieces of the oat topping.
    • Don’t Press the Topping Down: You want to leave some gaps in the topping, so make sure you don’t press it down to flatten it.
    • Bake Well: For a super crispy topping, don’t just bake until the topping is golden. In fact, it’s best to bake the crisp until the blueberry juices start bubbling at the sides.
    • For Even More Crunch: If you like the topping super crunchy, sprinkling over a handful of sliced almonds would be nice.

    Dish by Dish Tips:

    • 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. You don’t need to thaw the frozen berries, toss them in a tablespoon of corn starch (to absorb extra moisture) and 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 vegan blueberry 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:

    Are Oats Gluten-Free?

    While oats are naturally gluten-free, they are often processed in facilities that also process wheat or other gluten-containing grains. That’s why if you have Celiac disease or are gluten-intolerant, it’s important to use certified gluten-free oats. Also note that some Celiacs may react the oats in the same way that they react to gluten, so that will depend on each individual.

    Can I Make Gluten-Free Blueberry Crisp Without Oats?

    If you prefer to make a crisp without oats, you can make a crumble by substituting the oats with almond meal or almond flour instead.

    What’s The Difference Between Crisp and Crumble?

    While a crisp and crumble are practically the same (and oftentimes the terms are used interchangeably), the main difference between these two fruit desserts is that a crisp uses oats in the topping, while a crumble often uses chopped nuts or nut meal or flours in the topping and does not include oats.

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

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    Gluten-Free Sweet Treats You’ll Love:

    P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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    Gluten-free blueberry crisp topped with vanilla ice cream.

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

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Felicia Lim
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    In this gluten-free blueberry crisp, a bed of sweet blueberries is covered with a golden brown and crispy oat topping. Perfect for breakfast, or served as dessert with a scoop of ice cream. Totally dairy-free and vegan too!

    Ingredients

    Units Scale

    For The Blueberry Filling:

    For the Oat Topping:

    For Serving (Optional):

    • Dairy-free vanilla ice cream

    Instructions

    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 Berry 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 gluten-free rolled oats, brown sugar, gluten-free all-purpose flour, and dairy-free butter cubes, and the 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 oat crisp topping 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.

    Notes

    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-cooking 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: 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 Butter: I used dairy-free butter to keep this recipe dairy-free and vegan. Alternatively, you may also use coconut oil if you prefer (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 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.

    Storing/Freezing: 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 3ooF in the oven or air fryer for a few minutes until warm. 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 3ooF in the oven or air fryer for a few minutes until warm.

    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

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    2 Comments

    1. Good morning Felicia!

      This blueberry crisp is so-so yummy to a rumbling tummy in the early morning 🙂

      Thanks for this recipe and also your sharing with us the defining difference between crisp and crumble! I never knew of this difference and had always mixed up the two. Now I know better!

      Love you,
      Mum

      Reply