Healthy Blueberry Crisp

KristineDesserts, Gluten Free, Recipes1 Comment

Blueberry Crisp_main

Sometimes simple is delicious. That’s exactly the case with any sort of crisp or crumble. Healthy Blueberry Crisp is one of my favorite things.

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Pies and crisps are my favorite desserts to make with fresh fruit. But in my house, crisps happen a lot more often than pies, simply because they are quick and easy to make…and not to mention delicious!

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In this blueberry crisp, I use a combination of oats, coconut palm sugar, butter and gluten free flour.  If you aren’t gluten free, you can easily substitute for whole wheat flour. Whole wheat pastry flour would probably get a bit better result than regular whole wheat as its lighter.  I choose to use coconut palm sugar in the topping vs. stevia as stevia doesn’t caramelize and melt. I feel that in a crisp, an important component is when the topping cooks down it gets brown and crispy around the edges. But stevia works great in the filling as it adds extra sweetness without additional sugar.

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I’ve also made this recipe with fresh and frozen blueberries. The only difference is that I used slighly less cornstarch with fresh vs. frozen. Frozen fruit gives off more liquid than fresh. So when using fresh blueberries, I use 2 tsps cornstarch, and with frozen berries, 3 tsps.

Best served with a little scoop of ice cream (for dairy free, try with coconut or soy ice cream)

Healthy Blueberry Crisp
Prep time
Cook time
Total time
Warm blueberry crisp with a sweet crisp topping. Can be made vegan, dairy free and gluten-free.
Recipe type: Dessert
Yield: 8
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