Healthy Blueberry Crisp
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.
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!
Quick Look: Healthy Blueberry Crisp
- Ready In: Less than 1 hour
- Servings: 8 servings
- Calories: ~318 per serving
- Key Ingredients: Blueberries, oats, almond flour, walnuts,
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, naturally sweetened
- Flavor/Texture: Sweet, jammy blueberry filling with a crunchy oat crumble topping
- Pair With: Coconut whipped cream, vegan vanilla ice cream, or a scoop of yogurt for breakfast
July means one thing here in New England: blueberries.
My sister and I went blueberry picking the other day and found the most gorgeous blueberries. There’s nothing sweeter than blueberries picked fresh off the bush! With our abundant harvest, I knew I had to make something special. And what better way to honor these beauties than with a vegan blueberry crisp?
We’re talking jammy, juicy blueberries bubbling away under a crunchy crisp topping. And yes, a scoop of vegan vanilla ice cream is a non-negotiable.
Table of Contents
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 Recipe
- Easy to make: just mix, sprinkle, and bake
- Made with simple, healthy ingredients
- Use fresh or frozen blueberries
- Sweet enough for dessert, wholesome enough for breakfast
- Ready in less than one hour
- Vegan, gluten-free, and refined sugar-free
Ingredients Needed
Here’s what you’ll need to make the best vegan blueberry crisp:
- Blueberries: You can use fresh or frozen blueberries. If it’s blueberry season, use 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 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.
Scroll down to the recipe card to get the full recipe with measurements.
Substitutions & Variations
- Almond Flour: Swap with oat flour for a nut-free option.
- Walnuts & Almonds: Pecans, sliced almonds, or pumpkin seeds work well. For a completely nut-free blueberry crisp, use sunflower seeds or simply leave them out.
- Maple Syrup: Use agave or date syrup.
- Gluten-Free Option: Use certified gluten-free oats.
- Lemon Blueberry Crisp: Add fresh lemon zest to the filling.
- Peach Blueberry Crisp: Mix sliced peaches with the blueberries for a yummy twist!
How to Make Healthy Blueberry Crisp
This healthy blueberry crisp comes together in just a few simple steps:
- Preheat the oven: Preheat the oven to 350°F.
- Make 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 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 for 10-15 minutes. Serve with a scoop of vegan ice cream or coconut whipped cream. Enjoy!
Megan’s Tips
- Fresh or frozen blueberries: Both work beautifully! Fresh blueberries are perfect during blueberry season, but frozen blueberries make this healthy blueberry crisp recipe easy to enjoy all year long. No need to thaw frozen berries first.
- Make it ahead: This is a great make-ahead dessert. Assemble the blueberry crisp, cover, and refrigerate unbaked for up to 1 day. When you’re ready, simply bake as directed. (This method works best with fresh blueberries.)
- Don’t skip the nuts: The combination of walnuts and almonds adds the perfect crunchy texture to every bite.
- Cover with tinfoil: If the top starts browning before the fruit is bubbly, cover it with foil and continue baking.
- Let it cool before serving: Allow the crisp to cool for 10–15 minutes after baking. This gives the blueberry filling time to thicken and makes serving much easier.
FAQs
Yes! Frozen blueberries work great and make this recipe super convenient. No need to thaw, the cornstarch will soak up all the juices.
Although nuts are key to the delicious crunch, you can make it nut-free by swapping the almond flour for oat flour and replace the chopped nuts with sunflower seeds or more oats.
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.
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). You can also microwave it if you’re short on time.
Try These Fruit Crisps Next
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Healthy Blueberry Crisp
Ingredients
Blueberries
- 4 cups blueberries, fresh or frozen
- 2 tbsp cornstarch
- 1 tbsp maple syrup
Crisp
- 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 melted vegan butter
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F.
- Add the blueberries to a 9-inch pie dish (or similar sized baking dish). Toss the blueberries in cornstarch until evenly coated.
- 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 until the mixture is crumbly and well combined.
- Sprinkle the crisp topping evenly over the blueberries.
- Bake for 30 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Let it cool for 10-15 minutes. Serve with a scoop of vegan ice cream or coconut whipped cream. Enjoy!
Video
Notes
- Fresh or frozen blueberries: Both work beautifully! Fresh blueberries are perfect during blueberry season, but frozen blueberries make this healthy blueberry crisp recipe easy to enjoy all year long. No need to thaw frozen berries first.
- Make it ahead: This is a great make-ahead dessert. Assemble the blueberry crisp, cover, and refrigerate unbaked for up to 1 day. When you’re ready, simply bake as directed. (This method works best with fresh blueberries.)
- Don’t skip the nuts: The combination of walnuts and almonds adds the perfect crunchy texture to every bite.
- Cover with tinfoil: If the top starts browning before the fruit is bubbly, cover it with foil and continue baking.
- Let it cool before serving: Allow the crisp to cool for 10–15 minutes after baking. This gives the blueberry filling time to thicken and makes serving much easier.
- Storage: Store any leftovers covered in the fridge for 3-4 days.
- Reheating: Reheat in the oven at 325ºF until warm and crisp again (about 10-12 minutes), or microwave if you’re short on time.
This healthy blueberry crisp is one of my favorite ways to use up summer blueberries! It’s simple, perfectly sweet, minimal ingredients, and the crisp topping is so delicious!
This was so delicious and such a great way to use summer blueberries!! This is the 3rd crip of yours I’ve tried and I’ve loved them all!
So happy to hear you’ve been loving the fruit crisp recipes, Emma! Hope you’re having a great summer ☀️
Love this with a nice cup of tea!
Sounds delicious! Glad you enjoyed it!