Healthy Blueberry Crisp

Name: Healthy Blueberry Crisp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups blueberries (fresh or frozen); 2 tbsp cornstarch; 1 tbsp maple syrup; 1 cup rolled oats ( use certified gluten-free if needed ); ½ cup almond flour; ½ cup chopped walnuts; ½ cup sliced almonds (or pecans ); ½ cup maple syrup; ¼ cup vegan butter (melted); ½ tsp vanilla extract; ¼ tsp salt

by Megan on July 25, 2025

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5 from 2 ratings

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This Healthy Blueberry Crisp is the perfect summer dessert made with fresh (or frozen) blueberries and a crunchy oat-almond topping. Vegan, gluten-free, and refined sugar-free.

Healthy blueberry crisp served with vegan vanilla ice cream

July means one thing around here: blueberries.

My sister and I went blueberry picking the other day and found the most gorgeous berries. We definitely swiped a few straight from the bushes—there’s nothing sweeter than blueberries picked fresh off the bush!

With our abundant harvest, I knew I had to make something special. What better way to honor these beauties than with a classic blueberry crisp?

If you’ve tried any of my viral crisps—like my Healthy Berry Crisp, Healthy Peach Crisp, Healthy Pear Crisp, or Healthy Apple Crisp—you’re in for a treat.

Close-up of crunchy crisp topping with oats and almonds over bubbling blueberries and swirls of vanilla ice cream

We’re talking jammy, juicy blueberries bubbling away under an almond-oat nutty crisp that’s perfectly crunchy. And yes, a scoop of vanilla ice cream is a non-negotiable.

Whether you’re going full farm-girl with fresh-picked berries, grabbing a pint at the farmers market, or pulling frozen blueberries from the back of your freezer, this healthy blueberry crisp is calling your name!

Why You’ll Love This Blueberry Crisp

Use fresh or frozen blueberries (whatever you’ve got!)
Comes together fast—just mix, sprinkle, and bake
Made with simple, healthy ingredients
Sweet enough for dessert—wholesome enough for breakfast
Done in under 45 minutes (yes, really)
Vegan, gluten-free, and refined sugar-free

Ingredients You’ll Need

Here’s what you’ll need to make the best blueberry crisp! Scroll down to the recipe card to get the full recipe with measurements.

Blueberries: Fresh or frozen! If it’s blueberry season, go with fresh ones for the best flavor. Using frozen? Add a few extra minutes to the bake time.
Cornstarch: A sprinkle of cornstarch helps soak up the juices so the filling isn’t too runny.
Rolled Oats: Make sure they’re certified gluten-free for gluten allergies.
Almond Flour: A naturally gluten-free, nutrient-rich base for the crisp topping.
Walnuts & Almonds: Adds crunch and heart-healthy fats. You can use all walnuts, all almonds, or substitute for your other favorite nuts, like pecans.
Maple Syrup: Adds extra natural sweetness.
Vegan Butter: Helps bring the crisp together with that golden finish. Melted coconut oil works too.
Vanilla Extract: Adds warmth and enhances the flavors.
Salt: A pinch of salt ties it all together.

How to Make Healthy Blueberry Crisp

This easy blueberry crisp comes together in just a few simple steps:

Preheat: Preheat the oven to 350°F.
Prep the Filling: Add the blueberries to a 9-inch pie dish (or similar sized baking dish). Toss the blueberries in cornstarch until evenly coated.
Make the Crisp Topping: In a mixing bowl, combine the oats, almond flour, chopped walnuts, sliced almonds, maple syrup, melted vegan butter, vanilla extract, and a pinch of salt. Stir everything together until the mixture is crumbly and well combined. Sprinkle the crisp topping evenly over the blueberries.
Bake: Bake for 30 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
Serve and Enjoy! Let it cool slightly, then scoop into ramekins and serve with a scoop of vegan ice cream or coconut whipped cream. Enjoy!

Spoonful of blueberry crisp showing jammy fruit and crumbly almond-oat topping

Freshly baked healthy blueberry crisp with crunchy oat topping and blueberry filling

Tips for the Best Blueberry Crisp

Fresh or frozen blueberries? You can use either! Fresh blueberries are a great way to make use of the season, but frozen blueberries work beautifully and make this a year-round recipe.
Make-ahead friendly. Assemble ahead of time and keep it covered and unbaked in the fridge for up to 1 day. Just pop it in the oven when ready to bake! This method works best for fresh blueberries.
Don’t skip the nuts. The combo of walnuts and almonds adds that perfect nutty crunch to the crisp topping.
Nutrient boost. Add 1–2 tablespoons of chia seeds, hemp seeds, or ground flaxseed to the crisp topping for a little extra fiber and healthy fats.

Storing + Reheating

Store any leftovers covered in the fridge for 3-4 days.

Reheat in the oven at 325ºF until warm and crisp again (about 10-12 minutes), or microwave if you’re short on time.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Frozen blueberries work great and make this recipe super convenient. No need to thaw—just add a few extra minutes to the bake time. The cornstarch will help soak up all the juices.

Can I make this nut-free?

Yes, though the nuts are key to the delicious crunch. But to make it nut-free, swap the almond flour for oat flour and replace the chopped nuts with sunflower seeds or more oats.

How do I know when it’s done baking?

The fruit should be bubbling and juicy, and the topping should be golden brown and crisp. If the top starts browning before the fruit is done, just cover it with foil and keep baking for another 5-10 minutes.

More Fruit Crisp Recipes

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

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