29+ Delicious Gluten-Free Blueberry Crisp Recipes for Every Occasion

If you’re a fan of comforting desserts, there’s nothing quite like a warm, fruity blueberry crisp.

But for those who follow a gluten-free lifestyle, it can sometimes be difficult to find the perfect recipe that’s both indulgent and safe to enjoy.

Fear not, as we’ve compiled an extensive list of over 29 gluten-free blueberry crisp dessert recipes that will satisfy your cravings and suit your dietary needs.

From classic berry-filled crisps to creative twists on the traditional dessert, these recipes are sure to impress.

Whether you’re preparing a quick weeknight treat, hosting a gathering, or simply craving a delicious gluten-free dessert, these recipes offer a variety of options that are easy to make and bursting with flavor.

What’s more, these desserts are full of wholesome ingredients and promise that same crispy, golden topping we all adore.

29+ Delicious Gluten-Free Blueberry Crisp Recipes for Every Occasion

No matter your preference—whether you love the classic combination of blueberries with a crumbly, buttery topping or are more inclined to experiment with new flavors like coconut, almond, or citrus—these 29+ gluten-free blueberry crisp dessert recipes offer something for everyone.

These recipes are simple to follow, versatile, and can be customized to suit your tastes.

Whether you’re entertaining guests or just treating yourself to a guilt-free dessert, these blueberry crisps will make your gluten-free dessert dreams come true.

So next time you have a craving for something sweet, be sure to reach for a bowl of fresh blueberries and get baking with one of these irresistible crisp recipes.

Gluten-Free Blueberry Crisp

This Classic Gluten-Free Blueberry Crisp is a warm, comforting dessert that combines the natural sweetness of fresh blueberries with a crumbly, gluten-free oat topping.

The crispy, buttery topping contrasts beautifully with the soft, juicy blueberries, making this dessert a hit at any gathering or for a cozy night in. It’s easy to prepare, and the whole family will love it!

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large mixing bowl, toss the blueberries with lemon juice, granulated sugar, cornstarch, and vanilla extract. Pour the mixture into the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the blueberry filling.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbly.
6. Let the crisp cool slightly before serving.

This dessert can be enjoyed warm, straight from the oven, or after cooling. It pairs wonderfully with vanilla ice cream or whipped cream for an extra indulgent treat.

The sweetness of the blueberries combined with the crunchy oat topping creates a delightful contrast in every bite.

This recipe is the perfect gluten-free comfort dessert for any occasion.

Vegan Gluten-Free Blueberry Crisp

This Vegan Gluten-Free Blueberry Crisp is a healthier twist on the classic, but still delivers on flavor and texture.

With a combination of ripe blueberries and a sweet, crunchy topping, this dessert is suitable for anyone following a plant-based or gluten-free diet.

It’s also naturally refined sugar-free and uses coconut oil instead of butter.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with coconut oil or line with parchment paper.
2. In a large mixing bowl, combine the blueberries with lemon juice, maple syrup, cornstarch, and vanilla extract. Mix until the blueberries are evenly coated, then pour the mixture into the prepared baking dish.
3. In another bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until the mixture forms a crumbly texture.
4. Sprinkle the oat mixture evenly over the blueberries.
5. Bake for 40-45 minutes, or until the top is golden brown and the blueberries are bubbling around the edges.
6. Allow to cool slightly before serving.

This vegan and gluten-free crisp offers a rich, satisfying dessert without compromising on taste.

The maple syrup and coconut sugar provide a natural sweetness, while the crunchy topping balances out the juicy blueberries.

Perfect for a crowd or a small gathering, this dessert will surely be a crowd-pleaser for those seeking healthier options.

Enjoy it on its own or with a dollop of dairy-free whipped cream for a special touch.

Coconut & Almond Gluten-Free Blueberry Crisp

For a more tropical twist on the traditional blueberry crisp, this Coconut & Almond Gluten-Free Blueberry Crisp adds a burst of flavor with toasted coconut and almond meal.

This version uses a combination of healthy fats and flavors to create a dessert that feels indulgent while still being light and fresh.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup honey or agave syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut
• 1/2 cup almond meal
• 1/4 cup gluten-free rolled oats
• 1/4 cup coconut flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a large bowl, toss the blueberries with lemon juice, honey (or agave syrup), cornstarch, and vanilla extract. Pour the blueberry mixture into the prepared dish.
3. In a separate bowl, combine the shredded coconut, almond meal, gluten-free oats, coconut flour, cinnamon, and salt. Add the melted coconut oil and stir until a crumbly texture forms.
4. Sprinkle the coconut and almond topping evenly over the blueberry mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

This Coconut & Almond Blueberry Crisp offers a delightful combination of flavors and textures, with the richness of coconut and almonds complementing the tartness of the blueberries.

It’s a refreshing take on a classic dessert and an excellent choice for those who enjoy tropical flavors.

Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat.

Almond Butter & Blueberry Crisp

This Almond Butter & Blueberry Crisp combines the nutty richness of almond butter with the sweet burst of fresh blueberries.

The crunchy almond topping provides a satisfying texture while the blueberries create a naturally sweet, juicy filling.

It’s an indulgent yet gluten-free dessert that feels both comforting and sophisticated, perfect for any occasion.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond butter (creamy or chunky)
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries with lemon juice, maple syrup, cornstarch, and vanilla extract. Toss to coat, then transfer the mixture into the prepared baking dish.
3. In another bowl, mix together the oats, almond butter, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture becomes crumbly.
4. Sprinkle the oat mixture evenly over the blueberries.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Allow the crisp to cool slightly before serving.

The almond butter adds a creamy richness that pairs beautifully with the fresh blueberries, creating a dessert that’s both decadent and satisfying.

The combination of oats and almond flour provides a hearty and nutty texture to the topping, making it irresistible.

Enjoy this crisp on its own or with a scoop of vanilla ice cream for an extra indulgent treat.

Lemon & Blueberry Almond Crisp

For a refreshing twist on the classic blueberry crisp, this Lemon & Blueberry Almond Crisp adds a zesty lemon flavor to the juicy blueberries.

The almond flour in the topping gives it a tender, slightly sweet base, which is then enhanced by the citrusy zing from the lemon.

It’s light, flavorful, and perfect for any spring or summer gathering.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 2 tablespoons lemon zest
• 1/4 cup honey or maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries with lemon juice, lemon zest, honey (or maple syrup), cornstarch, and vanilla extract. Toss to coat, then pour the blueberry mixture into the prepared baking dish.
3. In a separate bowl, mix together the almond flour, oats, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture forms a crumbly texture.
4. Sprinkle the almond flour topping evenly over the blueberries.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The lemon zest in this crisp gives it a delightful fresh, tangy note that beautifully complements the sweetness of the blueberries.

The almond flour topping adds a nutty flavor and a soft, crumbly texture that contrasts perfectly with the juicy fruit.

It’s an excellent dessert to serve at spring or summer gatherings or whenever you’re craving a light and refreshing treat.

Peach & Blueberry Gluten-Free Crisp

This Peach & Blueberry Gluten-Free Crisp combines the best of both worlds with the sweet, juicy flavors of fresh peaches and blueberries.

The two fruits blend perfectly together under a buttery, gluten-free topping that’s both crisp and satisfying.

This dessert is perfect for when you want to bring something a little different but still packed with all the comforting flavors of a classic fruit crisp.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh peaches (peeled and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the blueberries and peaches with lemon juice, maple syrup, cornstarch, and vanilla extract. Pour the mixture into the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the fruit filling.
5. Bake for 40-45 minutes, or until the topping is golden and the fruit is bubbling.
6. Let the crisp cool for a few minutes before serving.

This Peach & Blueberry Crisp offers a unique blend of flavors that makes it a standout dessert.

The natural sweetness of the peaches pairs perfectly with the tartness of the blueberries, while the warm, buttery topping adds texture and richness.

It’s a wonderful alternative to a traditional blueberry crisp and perfect for a summer dessert.

Caramelized Banana & Blueberry Crisp

This Caramelized Banana & Blueberry Crisp combines the sweetness of caramelized bananas with the tartness of fresh blueberries, creating a dessert that’s both rich and fruity.

The caramelization process gives the bananas a deep, golden flavor that melds perfectly with the blueberries, while the gluten-free oat topping adds crunch and texture.

It’s an indulgent yet gluten-free treat that offers a delightful twist on a classic.

Ingredients:

• 2 cups fresh blueberries
• 2 ripe bananas (sliced)
• 1 tablespoon lemon juice
• 1/4 cup honey or maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a medium skillet over medium heat, melt a little butter and add the banana slices. Sauté the bananas until golden and caramelized, about 5 minutes. Set aside.
3. In a large bowl, combine the blueberries with lemon juice, honey (or maple syrup), cornstarch, and vanilla extract. Gently fold in the caramelized bananas and pour the mixture into the prepared baking dish.
4. In another bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the fruit mixture.
6. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
7. Let the crisp cool slightly before serving.

This Caramelized Banana & Blueberry Crisp brings a warm, indulgent flavor to a classic dish.

The caramelized bananas add a smooth, sweet richness, which contrasts beautifully with the tart blueberries.

The oat topping is perfectly crunchy, creating a satisfying balance of textures.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an even more luxurious dessert.

Raspberry & Blueberry Almond Crisp

This Raspberry & Blueberry Almond Crisp combines the tartness of raspberries with the sweetness of blueberries, creating a delightful berry medley.

The almond flour topping adds a nutty richness that complements the fruit perfectly, while the oats provide a crispy texture.

It’s a simple yet elegant gluten-free dessert that’s bursting with vibrant flavors.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1/4 cup honey or maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, raspberries, lemon juice, honey (or maple syrup), cornstarch, and vanilla extract. Gently toss to coat the berries, then transfer to the prepared baking dish.
3. In another bowl, mix the almond flour, oats, coconut sugar, cinnamon, and salt. Add the melted coconut oil and stir until the mixture forms a crumbly texture.
4. Sprinkle the almond and oat topping evenly over the berry mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
6. Let it cool slightly before serving.

This Raspberry & Blueberry Almond Crisp offers a balanced blend of tart and sweet, with the almond flour topping adding a delicate nutty flavor.

The combination of blueberries and raspberries creates a burst of fruity goodness in every bite. Serve this crisp with a scoop of ice cream or whipped cream for a more decadent experience.

Chocolate Chip & Blueberry Crisp

For those who love the combination of chocolate and fruit, this Chocolate Chip & Blueberry Crisp is the perfect dessert.

The rich, gooey chocolate chips melt into the warm blueberries, creating an indulgent, chocolatey treat with a gluten-free oat topping.

It’s a dessert that satisfies both your sweet tooth and your craving for something chocolatey.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the blueberries with lemon juice, maple syrup, cornstarch, and vanilla extract. Transfer the blueberry mixture into the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms a crumbly texture. Stir in the chocolate chips.
4. Sprinkle the oat and chocolate chip topping evenly over the blueberries.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbly.
6. Let it cool slightly before serving.

This Chocolate Chip & Blueberry Crisp is a fun, indulgent twist on the traditional crisp.

The combination of blueberries and chocolate is always a winning flavor duo, and the crunchy oat topping adds texture and sweetness.

Perfect for anyone who craves a dessert with both fruit and chocolate, this treat is a guaranteed crowd-pleaser.

Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Spiced Pear & Blueberry Crisp

This Spiced Pear & Blueberry Crisp is a warm, comforting dessert that combines the sweetness of pears with the tartness of blueberries.

The gentle spices like cinnamon and nutmeg add depth of flavor, while the gluten-free oat topping offers a crunchy texture.

This dessert is perfect for cozy fall evenings or anytime you’re craving a flavorful, gluten-free treat.

Ingredients:

• 2 cups fresh blueberries
• 2 large pears (peeled, cored, and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, pears, lemon juice, maple syrup, cornstarch, vanilla extract, cinnamon, and nutmeg. Gently toss the ingredients together, then pour the mixture into the prepared baking dish.
3. In a separate bowl, mix the oats, gluten-free flour, brown sugar, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it forms a crumbly texture.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

This Spiced Pear & Blueberry Crisp provides a unique flavor profile, with the combination of sweet pears, tart blueberries, and aromatic spices creating a balanced and comforting dessert.

The gluten-free oat topping adds a satisfying crunch that contrasts beautifully with the tender fruit.

This is a perfect dessert for cooler months or any time you’re craving a warm, aromatic treat.

Strawberry & Blueberry Coconut Crisp

This Strawberry & Blueberry Coconut Crisp is a vibrant, tropical-inspired dessert that combines the juicy sweetness of strawberries and blueberries with the richness of coconut.

The gluten-free oat topping is enhanced with shredded coconut, which adds texture and flavor to the crisp.

This dessert is perfect for summer gatherings or when you want a light yet satisfying treat.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh strawberries (hulled and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, strawberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Gently toss the fruit mixture together, then pour it into the prepared baking dish.
3. In another bowl, mix together the shredded coconut, oats, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture is crumbly.
4. Sprinkle the coconut topping evenly over the fruit mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

The combination of blueberries and strawberries in this dessert creates a vibrant, refreshing filling that pairs wonderfully with the richness of shredded coconut.

The coconut topping adds both crunch and flavor, making each bite more satisfying.

This Strawberry & Blueberry Coconut Crisp is a tropical twist on a classic fruit crisp and is sure to be a crowd favorite at any gathering.

Maple Pecan & Blueberry Crisp

For a rich, nutty version of a blueberry crisp, this Maple Pecan & Blueberry Crisp adds the depth of maple syrup and the crunch of toasted pecans to the mix.

The sweet maple syrup enhances the blueberries’ natural sweetness, while the pecans add a delightful crunch to the oat topping.

This gluten-free dessert is a fantastic choice for anyone who loves nuts and a touch of maple flavor.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup pecans (chopped)
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently to coat the blueberries, then transfer the mixture to the prepared baking dish.
3. In another bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it resembles coarse crumbs. Stir in the chopped pecans.
4. Sprinkle the oat and pecan topping evenly over the blueberries.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

This Maple Pecan & Blueberry Crisp offers a delicious balance of sweet maple syrup, crunchy pecans, and juicy blueberries.

The nutty topping enhances the texture and flavor, making this dessert a true indulgence.

It’s the perfect gluten-free treat for those who love nuts or are looking for something with a little more depth.

Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.

Chia Seed & Blueberry Crisp

This Chia Seed & Blueberry Crisp is a healthy and delicious twist on a traditional fruit crisp.

The addition of chia seeds helps to thicken the blueberry filling naturally, while also adding a boost of fiber and omega-3s.

The gluten-free oat topping is crunchy and lightly sweetened, making this a perfect dessert for those looking for a nutritious yet indulgent treat.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon chia seeds
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, lemon juice, maple syrup, chia seeds, cornstarch, and vanilla extract. Toss the ingredients together gently and then transfer to the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture is crumbly.
4. Sprinkle the oat topping evenly over the blueberry filling.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbly.
6. Let it cool slightly before serving.

This Chia Seed & Blueberry Crisp is a healthier dessert that still satisfies your sweet tooth.

The chia seeds help thicken the filling while adding a nutritional boost, making this dessert not only tasty but also good for you.

The crunchy oat topping provides the perfect contrast to the juicy blueberries.

This is a great option for those looking for a more health-conscious, gluten-free dessert.

Pineapple & Blueberry Crisp

This Pineapple & Blueberry Crisp is a tropical-inspired dessert that combines the tangy sweetness of pineapple with the juicy blueberries.

The bright flavors of the fruit are complemented by a gluten-free oat topping that adds crunch and sweetness.

It’s the perfect dessert for those who want to bring a bit of the tropics into their kitchen.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh pineapple (diced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup coconut flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, pineapple, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently to coat the fruit, then transfer it to the prepared baking dish.
3. In a separate bowl, mix the oats, coconut flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms a crumbly texture.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

The tropical combination of pineapple and blueberries in this crisp creates a delightful burst of flavor with every bite.

The coconut flour in the topping gives it a subtle tropical twist, while the oats add crunch.

This Pineapple & Blueberry Crisp is a perfect dessert for summer or when you want to transport your taste buds to the tropics.

Hazelnut & Blueberry Crisp

This Hazelnut & Blueberry Crisp is a delightful dessert that pairs the earthy richness of hazelnuts with the sweet and tart blueberries.

The combination of these flavors, along with the crunchy gluten-free oat topping, makes this dessert an indulgent yet gluten-free treat.

It’s perfect for those who enjoy a nutty flavor profile in their desserts.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup hazelnut meal (ground hazelnuts)
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss to combine, then pour the mixture into the prepared baking dish.
3. In another bowl, mix the oats, hazelnut meal, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it forms coarse crumbs.
4. Sprinkle the topping evenly over the blueberry mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The Hazelnut & Blueberry Crisp is a decadent dessert that beautifully balances the earthy, nutty flavor of hazelnuts with the natural sweetness of blueberries.

The oat topping adds texture and crunch, while the hazelnuts provide an extra depth of flavor.

This is the perfect gluten-free dessert for anyone who loves nuts and berries together.

Cinnamon Apple & Blueberry Crisp

This Cinnamon Apple & Blueberry Crisp brings together the warm, comforting flavors of cinnamon-spiced apples with the tangy sweetness of fresh blueberries.

The combination of these two fruits creates a mouthwatering filling that pairs perfectly with the crunchy gluten-free oat topping.

It’s a perfect dessert for fall or any time you want a cozy, gluten-free treat.

Ingredients:

• 2 cups fresh blueberries
• 2 large apples (peeled, cored, and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, apples, lemon juice, maple syrup, cornstarch, vanilla extract, cinnamon, and nutmeg. Toss gently to coat, then transfer to the prepared baking dish.
3. In another bowl, mix the oats, gluten-free flour, brown sugar, and salt. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

This Cinnamon Apple & Blueberry Crisp is the ultimate comfort dessert. The warmth of the cinnamon-spiced apples enhances the blueberries’ natural tartness, and the oat topping adds the perfect crunch.

It’s a lovely dessert for the colder months but can be enjoyed year-round for a satisfying, gluten-free treat.

Orange & Blueberry Crisp

The Orange & Blueberry Crisp is a bright and citrusy variation of the classic blueberry crisp.

The addition of fresh orange juice and zest infuses the blueberries with a zesty, aromatic flavor, while the oat topping adds the signature crunch.

This refreshing dessert is perfect for a spring or summer gathering, offering a balance of tart, sweet, and citrusy flavors.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, orange zest, orange juice, maple syrup, cornstarch, and vanilla extract. Toss gently to coat, then transfer the mixture into the prepared baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The combination of fresh blueberries and citrusy orange zest in this Orange & Blueberry Crisp is a refreshing twist on the traditional recipe.

The oat topping provides the perfect balance of crunch and sweetness. This dessert is light, bright, and perfect for warm weather gatherings or whenever you want to bring a little sunshine to your table.

Peach & Blueberry Crisp

The Peach & Blueberry Crisp is a sweet and juicy dessert that combines the flavors of ripe peaches and fresh blueberries.

The peaches’ sweet, slightly floral flavor pairs wonderfully with the blueberries’ tartness, and the gluten-free oat topping gives it the perfect texture.

This dessert is perfect for those who love stone fruits and is ideal for summer.

Ingredients:

• 2 cups fresh blueberries
• 3 ripe peaches (peeled, pitted, and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, peaches, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss to combine, then transfer the mixture into the prepared baking dish.
3. In another bowl, mix the oats, gluten-free flour, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

This Peach & Blueberry Crisp is the perfect summer dessert, bringing together two of the most beloved fruits.

The sweet peaches balance out the tart blueberries, while the oat topping adds the perfect amount of crunch.

Whether you’re hosting a gathering or just enjoying a quiet evening, this dessert will certainly satisfy your craving for something sweet and gluten-free.

Raspberry & Blueberry Crisp

This Raspberry & Blueberry Crisp combines two of the most beloved berries for a tart, sweet, and flavorful dessert.

The pairing of raspberries with blueberries adds a dynamic contrast that’s perfectly balanced by the crisp, buttery oat topping.

This gluten-free dessert is ideal for berry lovers and a wonderful treat for any occasion, especially during the summer months when berries are at their peak.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, raspberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently, then pour into the prepared baking dish.
3. In a separate bowl, mix the oats, gluten-free flour, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the berries.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

The Raspberry & Blueberry Crisp is a delightful balance of tartness and sweetness.

The raspberries add a zingy, slightly sour note that pairs beautifully with the sweetness of the blueberries, while the oat topping provides that essential crunch.

This dessert is a great choice for any berry enthusiast and a wonderful way to showcase the best of summer fruits.

Lemon Blueberry Almond Crisp

This Lemon Blueberry Almond Crisp offers a refreshing and nutty twist on the classic blueberry crisp.

The bright lemon zest and juice complement the blueberries’ natural sweetness, while the almond flour in the topping gives it a slightly nutty richness.

It’s an elegant and delicious gluten-free dessert that’s perfect for a light summer treat or an afternoon tea.

Ingredients:

• 4 cups fresh blueberries
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, lemon juice, lemon zest, maple syrup, cornstarch, and vanilla extract. Toss gently to combine, then transfer to the prepared baking dish.
3. In another bowl, mix the oats, almond flour, coconut sugar, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat and almond topping evenly over the blueberries.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The combination of fresh lemon and blueberries in this Lemon Blueberry Almond Crisp provides a zesty and light dessert experience.

The almond flour adds richness and a subtle nutty flavor, while the oat topping gives that perfect crunch.

This dessert is ideal for those looking for a fresh, slightly citrusy take on a classic favorite.

Caramelized Banana & Blueberry Crisp

This Caramelized Banana & Blueberry Crisp combines the sweetness of caramelized bananas with fresh blueberries for a rich and indulgent twist on the classic fruit crisp.

The bananas bring a warm, caramel-like flavor that pairs beautifully with the tangy blueberries, and the gluten-free oat topping adds a wonderful crunch.

This dessert is perfect for a cozy evening or a sweet way to end a meal.

Ingredients:

• 2 cups fresh blueberries
• 3 ripe bananas (sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, sliced bananas, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently to combine, then transfer to the prepared baking dish.
3. In a separate bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

The Caramelized Banana & Blueberry Crisp offers a sweet and indulgent flavor combination that’s perfect for those who love bananas and blueberries together.

The bananas add a rich, caramel-like sweetness that pairs beautifully with the tartness of the blueberries.

The oat topping gives it that necessary crunch, making this dessert the ultimate comfort food.

Strawberry & Blueberry Crisp

This Strawberry & Blueberry Crisp is a perfect blend of two of summer’s finest berries.

The strawberries’ sweetness and the blueberries’ tartness create a beautiful harmony, and the gluten-free oat topping gives it a satisfying crunch.

This dessert is simple yet elegant, ideal for a summer gathering or whenever you want to enjoy the taste of fresh berries.

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh strawberries (hulled and sliced)
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, strawberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently, then transfer the mixture into the prepared baking dish.
3. In another bowl, mix the oats, gluten-free flour, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let it cool slightly before serving.

The Strawberry & Blueberry Crisp offers a sweet, juicy, and refreshing contrast of berries, topped with a golden, crisp oat mixture.

This gluten-free dessert is a celebration of summer fruits, and the combination of strawberries and blueberries makes every bite a burst of flavor.

It’s perfect for serving at a picnic, family gathering, or simply as a delightful treat.

Maple Pecan & Blueberry Crisp

This Maple Pecan & Blueberry Crisp brings together the nutty richness of pecans and the natural sweetness of maple syrup, pairing perfectly with fresh blueberries.

The crunchy pecans add a lovely texture to the crisp, while the maple syrup enhances the sweetness of the blueberries.

This gluten-free dessert is a perfect choice for those who enjoy a little nuttiness in their sweet treats.

Ingredients:

• 4 cups fresh blueberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, maple syrup, cornstarch, and vanilla extract. Toss gently, then transfer the mixture into the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, chopped pecans, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the oat and pecan topping evenly over the blueberry mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The Maple Pecan & Blueberry Crisp is a decadent and flavorful dessert that combines the rich nuttiness of pecans with the sweet, syrupy goodness of maple.

The blueberries add a burst of freshness, and the oat topping brings the perfect amount of crunch. This dessert is great for cozy gatherings or as a sweet end to a meal.

Coconut & Blueberry Crisp

This Coconut & Blueberry Crisp takes the classic blueberry crisp to the next level by adding shredded coconut to the oat topping, creating a tropical twist.

The coconut provides a rich, nutty flavor that pairs beautifully with the sweet and tart blueberries.

This gluten-free dessert is perfect for those who love the combination of coconut and berries.

Ingredients:

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into cubes)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the blueberries, lemon juice, maple syrup, cornstarch, and vanilla extract. Toss gently, then transfer the mixture into the prepared baking dish.
3. In another bowl, mix the oats, shredded coconut, coconut sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture until it forms coarse crumbs.
4. Sprinkle the coconut oat topping evenly over the blueberry mixture.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let it cool slightly before serving.

The Coconut & Blueberry Crisp is a delightful fusion of flavors, with the tropical taste of coconut complementing the natural sweetness of blueberries.

The oat and coconut topping adds a rich, crunchy texture that perfectly contrasts the soft and juicy blueberries.

This gluten-free dessert is a tropical twist on a classic and will surely be a hit with coconut lovers.