Warm, sweet, juicy blueberries fill every bite of this tasty, summery dessert. What’s not to love about that?! This easy-to-make gluten-free blueberry crisp is topped with a slightly sweet, crumbly oat topping, it’s vegan, and it can be made with either fresh or frozen blueberries. Read on to learn how to make it!
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The recipes I can make with summer fruits and berries are countless. If I don’t restrain myself, this entire website would be filled with just summer fruit recipes!
This gluten free blueberry crisp is like a blueberry pie without the pastry crust. Instead of crust, you get an oat topping that gives the dessert a texture that contrasts the soft blueberries, perfectly.
If you want to make vegan crisps, but with different fruits, check out my other gluten free fruit crisps:
Steps to Make Gluten Free Dairy Free Blueberry Crisp
(Note: I’ve outlined the step-by-step on how to make this easy gluten free blueberry crisp here, but find the full recipe, ingredients, and directions at the end of this post.)
First, you’ll combine all of the blueberry filling ingredients in one bowl, then combine all of the topping ingredients in another bowl. Easy!
This vegan gluten free blueberry crisp is made without flour (wheat flour), but it is made with oats and oat flour. You can make your own oat flour by following the steps here.
And to keep this recipe gluten free, be sure to purchase certified gluten free oats (look for the proper labelling on the package)
You can make this recipe in either an 8 x 8 inch baking dish or make them in individual serving ramekins, like I do in the pictures. (My ramekins are 8oz each and you can buy them here.)
Add the blueberries to the ramekins or the baking dish and top with the oat mixture. That’s it!
And don’t worry if the topping goes a little higher than the sides of the ramekins (like mine does in the picture below), the berries will reduce in size as they cook, so everything will level off by the time it’s finished in the oven.
Can I Make This Gluten Free Crisp with Frozen Blueberries
If you happen to be reading this in the fall, winter, or spring and fresh berries aren’t easy to find, not to worry because you can make this with frozen blueberries, too!
You’ll just have to make one very small change, details are in the recipe notes below.
Do Leftovers Need to Be Refrigerated?
Yes, they do. I prefer to serve my vegan blueberry crisp fresh, but if you need to make it ahead the day before or if you have leftovers, refrigerate in an airtight container or covered with wrap and reheat at a low temperature when you’re ready to serve.
What is Arrowroot Starch and Why Does This Recipe Call for It?
Arrowroot starch (also called arrowroot flour or powder) comes from the arrowroot plant and does the same job as cornstarch would in a recipe like this. It helps to thicken up the juice released by the berries as they cook in the oven.
I prefer to use arrowroot starch because it’s less processed than cornstarch, and it’s also nut-free, dairy-free, soy-free, and corn-free. It also has no flavour, so you won’t taste it in your recipes. It has quite a few uses in gluten-free baking, but it’s great as a thickener in this recipe.
You can find it on Amazon or in the natural section of your grocery store. Be sure to look for a brand that is labelled gluten-free, I like this one.
Toppings for Blueberry Crisp
You can serve without any toppings like I did in the pictures, or you can be a little fancier and top with coconut whip or ice cream.
So take advantage of those beautiful summer berries while you can and you can even freeze some so you can make this dessert in the middle of February, if you want 🙂
If you make it, tell me about it! Leave me a comment and rating below or share a pic on Instagram and tag me so I can see. I love seeing your remakes!
If you like this recipe, you make also like these vegan blueberry recipes:
- Gluten-Free Blueberry Bars
- Blueberry Muffins
- Blueberry Pancakes
- Lemon Blueberry Waffles
- Lemon Blueberry Scones
How to Make Gluten Free Blueberry Crisp