Healthy Blueberry Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 8
Warm blueberry crisp with a sweet crisp topping. Can be made vegan, dairy free and gluten-free.
For the Filling
  • 4 cups fresh or frozen blueberries (I used frozen)
  • ½ tsp cinnamon
  • 3 tsp cornstarch
  • 6 packets stevia (or ¼ cup dry sweetener of choice)
  • 1 tsp lemon zest (optional)
For the Topping
  • 1 cup quick oats
  • ½ cup gluten free flour (use all purpose or whole wheat if no gluten sensitivity)
  • ⅓ cup coconut palm sugar (or sucanat or brown sugar)
  • 1 tsp cinnamon
  • ¼ cup butter, melted (for dairy free use coconut oil or vegan margarine)
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, mix together all the dry topping ingredients. Then drizzle in the melted butter. Rub the mixture between your hands to ensure the fat is incorporated, and turns into a crumble, of sorts. Set aside.
  3. In another bowl, add the blueberries, then sprinkle on the cinnamon, cornstarch, lemon zest and stevia. Lightly toss together until the blueberries are coated .
  4. Spray a 9x9 dish with cooking spray or grease lightly with oil.
  5. Pour the blueberry mixture in the dish, and then sprinkle evenly with the topping.
  6. Place in the oven and bake for 40 minutes.
  7. Remove from oven, and allow to cool.
  8. Best served slightly warm with a scoop of real ice cream, or coconut ice cream (for dairy free)
Serving size: ⅛ of recipe Calories: 189 Fat: 6.8 g Saturated fat: 3.8 g Carbs: 32 g Sugar: 16 g Sodium: 45 mg Fiber: 4 g Protein: 2.6 g Cholesterol: 15 mg
Recipe by Busy But Healthy at