27+ Irresistible Gluten-Free Blueberry Crisp Recipes to Satisfy Your Sweet Tooth

Blueberries are a beloved fruit that not only add a burst of sweetness but are also packed with health benefits.

If you’re a fan of blueberries and love a warm, comforting dessert, you’re in for a treat!

In this blog, we’re bringing you a collection of 27+ gluten-free blueberry crisp recipes, ranging from classic versions to unique twists that will delight your taste buds.

Whether you’re hosting a family gathering or simply craving a sweet snack, these easy-to-make crisps will quickly become a staple in your gluten-free baking repertoire.

Each recipe offers a unique approach to combining the juicy goodness of blueberries with a crispy, buttery topping—without the gluten.

Whether you prefer a simple oat-based topping, crave a nutty addition, or enjoy infusing your crisp with spices and citrus flavors, there’s something for everyone.

The best part? These recipes are easy to follow, quick to prepare, and perfect for any season.

So, whether you’re baking for yourself, a special occasion, or a crowd, get ready to dive into this delicious collection of gluten-free blueberry crisp recipes that are guaranteed to impress!

27+ Irresistible Gluten-Free Blueberry Crisp Recipes to Satisfy Your Sweet Tooth

There’s no better way to enjoy the sweet and tart flavor of blueberries than in a gluten-free crisp.

With over 27 recipes to choose from, you can easily customize the dish to fit your preferences, dietary needs, and flavor cravings.

From traditional recipes to those with creative spins like tropical fruit or nutty toppings, these gluten-free blueberry crisps are perfect for any occasion.

No matter which recipe you choose, the result will be a warm, gooey, and crispy treat that will have everyone asking for seconds.

So grab your blueberries, preheat your oven, and get ready to bake up a batch of irresistible gluten-free blueberry crisp.

Gluten-Free Blueberry Crisp

This classic gluten-free blueberry crisp recipe is a delicious dessert that combines juicy blueberries with a buttery, crispy topping made from oats, almond flour, and brown sugar.

It’s easy to make and perfect for those following a gluten-free diet.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1/2 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the blueberries, lemon juice, cornstarch, and 2 tablespoons of the brown sugar. Mix well and transfer this mixture into a greased 9-inch baking dish.
3. In another bowl, combine the almond flour, oats, remaining brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingers to do this.
5. Add the vanilla extract and stir to combine.
6. Sprinkle the oat topping evenly over the blueberry mixture in the baking dish.
7. Bake for 35-40 minutes, or until the top is golden brown and the blueberry filling is bubbling.
8. Let it cool for a few minutes before serving.

The Classic Gluten-Free Blueberry Crisp is a comforting dessert that’s perfect for any occasion.

The juicy blueberries combined with the crisp, buttery topping are irresistible.

The simplicity of this dish makes it a go-to favorite for anyone who loves a sweet, fruity dessert with a gluten-free twist.

Vegan Gluten-Free Blueberry Crisp

This vegan version of a gluten-free blueberry crisp is just as delicious as the classic, but without any dairy or animal products.

It’s a perfect dessert for anyone with dietary restrictions, yet still full of flavor and texture.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 cup coconut flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the blueberries, lemon juice, maple syrup, and coconut flour. Stir to combine and pour the mixture into a greased 9-inch baking dish.
3. In another bowl, combine the oats, coconut sugar, cinnamon, and salt.
4. Drizzle the melted coconut oil over the oat mixture, then stir in the vanilla extract until everything is well incorporated.
5. Sprinkle the oat topping over the blueberry mixture in the baking dish.
6. Bake for 35-40 minutes or until the topping is golden and crispy and the blueberries are bubbling.
7. Let it cool for 10 minutes before serving.

This vegan gluten-free blueberry crisp is a healthier twist on the classic recipe, without compromising on taste.

The coconut oil and maple syrup add a subtle sweetness and richness, while the oats provide a hearty crunch.

It’s a wonderful dessert option for those who want to indulge while keeping it plant-based.

Healthy Gluten-Free Blueberry Crisp with Chia Seeds

This healthier version of a gluten-free blueberry crisp uses chia seeds to help thicken the filling naturally, without the need for cornstarch.

With minimal sugar and a crunchy topping, this recipe is both nutritious and delicious.

Ingredients:

• 4 cups fresh or frozen blueberries
• 2 tablespoons chia seeds
• 1 tablespoon lemon juice
• 1/4 cup honey or maple syrup
• 1/2 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut oil, melted
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the blueberries, chia seeds, lemon juice, and honey (or maple syrup). Stir until the chia seeds are evenly distributed and let the mixture sit for 5 minutes to thicken. Transfer it into a greased 9-inch baking dish.
3. In another bowl, combine the almond flour, oats, cinnamon, and salt.
4. Add the melted coconut oil and vanilla extract, stirring to form a crumbly mixture.
5. Sprinkle the oat topping evenly over the blueberry mixture.
6. Bake for 30-35 minutes or until the topping is golden and the filling is bubbling.
7. Allow the crisp to cool for a few minutes before serving.

This healthy gluten-free blueberry crisp is perfect for those looking for a lighter dessert without compromising on flavor. The chia seeds not only help thicken the filling but also add a nutritious boost of fiber and omega-3s.

The oat topping offers a satisfying crunch, making this dessert a great option for anyone wanting a wholesome treat.

Almond Flour and Coconut Gluten-Free Blueberry Crisp

This almond flour and coconut gluten-free blueberry crisp is a tropical twist on the classic recipe.

The combination of almond flour and shredded coconut creates a rich, nutty topping that perfectly complements the juicy blueberries.

Ingredients:

• 4 cups fresh or frozen blueberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice
• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup gluten-free rolled oats
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with honey or maple syrup, lemon juice, and a pinch of salt. Transfer this mixture into a greased 9-inch baking dish.
3. In another bowl, combine almond flour, shredded coconut, oats, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the crumbly topping evenly over the blueberry filling in the baking dish.
6. Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbling.
7. Let it cool for 10 minutes before serving.

The almond flour and coconut topping give this blueberry crisp a delightful texture and flavor that sets it apart from traditional versions.

The natural sweetness of the honey or maple syrup balances beautifully with the tartness of the blueberries, making this a wonderful dessert for anyone craving a gluten-free, tropical-inspired treat.

Maple Pecan Gluten-Free Blueberry Crisp

For a nutty twist, this maple pecan gluten-free blueberry crisp brings together the richness of toasted pecans and the sweetness of maple syrup.

It’s a decadent, yet gluten-free dessert that everyone will love.

Ingredients:

• 4 cups fresh or frozen blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1/2 cup gluten-free rolled oats
• 1/4 cup pecans, chopped
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the blueberries, maple syrup, lemon juice, and a pinch of salt. Stir to coat the berries evenly, then transfer them to a greased 9-inch baking dish.
3. In a separate bowl, mix together the oats, chopped pecans, almond flour, coconut sugar, cinnamon, and salt.
4. Add the butter to the dry ingredients and mix until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Spread the topping evenly over the blueberry mixture.
6. Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbling.
7. Allow it to cool for 10 minutes before serving.

This maple pecan gluten-free blueberry crisp is rich, flavorful, and filled with the perfect balance of crunchy and soft textures.

The toasted pecans add a wonderful nuttiness that pairs beautifully with the maple syrup’s sweetness.

It’s a cozy dessert that adds an extra layer of depth to the traditional blueberry crisp.

Apple and Blueberry Gluten-Free Crisp

This apple and blueberry gluten-free crisp is a fusion of two beloved fruits: sweet apples and tangy blueberries.

The combination creates a deliciously balanced filling that’s topped with a crunchy, gluten-free oat topping.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 apples, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries, apple slices, lemon juice, and maple syrup. Mix well and transfer this mixture into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture forms coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the fruit mixture.
6. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
7. Let the crisp cool for a few minutes before serving.

This apple and blueberry gluten-free crisp is the ultimate combination of fruity sweetness and warm spices.

The apples bring a subtle tartness that balances out the blueberries, while the oat topping adds the perfect crunch. It’s an ideal dessert for cooler weather and is sure to become a family favorite.

Cinnamon Streusel Gluten-Free Blueberry Crisp

This cinnamon streusel gluten-free blueberry crisp combines the warm, comforting flavor of cinnamon with the natural sweetness of blueberries, topped with a crunchy, buttery streusel.

It’s a perfect dessert for a cozy evening or a special occasion.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice, cornstarch, and 2 tablespoons of brown sugar. Mix well and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, remaining brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the streusel topping evenly over the blueberry mixture in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before serving.

The cinnamon streusel topping adds a warm, comforting flavor that enhances the tartness of the blueberries.

This gluten-free blueberry crisp is a delightful dessert that balances the richness of the streusel with the fresh, juicy berries.

It’s a perfect treat for fall or any time you’re craving a cozy dessert.

Lemon Poppy Seed Gluten-Free Blueberry Crisp

This lemon poppy seed gluten-free blueberry crisp combines bright citrus flavors with the sweetness of blueberries.

The poppy seeds add a delightful crunch to the topping, making it a refreshing and unique twist on the classic crisp.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 2 tablespoons poppy seeds
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blueberries with lemon juice, honey or maple syrup, and a pinch of salt. Mix well and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, poppy seeds, coconut sugar, cinnamon, and salt.
4. Add the butter and mix until the topping resembles coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the topping evenly over the blueberries.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for 10 minutes before serving.

The lemon and poppy seed combination in this gluten-free blueberry crisp gives it a refreshing, zesty flavor that’s perfect for spring or summer.

The blueberries remain juicy and sweet beneath the crunchy, aromatic topping, making each bite a satisfying blend of textures and flavors.

Peach and Blueberry Gluten-Free Crisp

Combining sweet peaches and blueberries, this gluten-free crisp has the perfect balance of fruity flavors.

The peach adds a subtle sweetness to the dish, making it even more irresistible when paired with the tartness of the blueberries.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 ripe peaches, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons honey or maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, peaches, lemon juice, and honey or maple syrup. Mix until everything is well coated, then transfer into a greased 9-inch baking dish.
3. In a separate bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture becomes crumbly. Stir in the vanilla extract.
5. Evenly sprinkle the oat topping over the peach and blueberry mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

The combination of peaches and blueberries in this gluten-free crisp makes for a beautifully balanced dessert that’s both fruity and sweet.

The oats and almond flour topping bring a satisfying crunch, while the natural sweetness of the fruit shines through.

It’s a perfect way to enjoy the best of summer fruit in a warm, comforting dessert.

Raspberry and Blueberry Gluten-Free Crisp

This raspberry and blueberry gluten-free crisp combines two of the best summer berries into one delightful dessert.

The tartness of raspberries pairs perfectly with the sweetness of blueberries, while the crunchy topping adds the ideal contrast to the juicy filling.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen raspberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, raspberries, lemon juice, and maple syrup. Mix gently and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the berry mixture in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This raspberry and blueberry crisp is a delightful treat full of bold berry flavors.

The natural tartness of the raspberries adds a refreshing contrast to the sweet blueberries, while the oat-almond topping delivers a satisfying crunch.

It’s a great way to celebrate berry season and enjoy a gluten-free dessert that’s both vibrant and delicious.

Caramelized Banana and Blueberry Gluten-Free Crisp

This caramelized banana and blueberry gluten-free crisp is an indulgent dessert that takes traditional fruit crisp to a whole new level.

The caramelized banana adds a rich, golden sweetness that pairs beautifully with the juicy blueberries.

Ingredients:

• 4 cups fresh or frozen blueberries
• 2 ripe bananas, sliced
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a pan, melt 1 tablespoon of butter over medium heat and sauté the banana slices with a tablespoon of maple syrup until they are golden and caramelized, about 4-5 minutes.
3. In a large bowl, toss the blueberries with lemon juice and the remaining tablespoon of maple syrup. Gently stir in the caramelized banana slices and transfer to a greased 9-inch baking dish.
4. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
5. Cut in the remaining butter until the mixture forms coarse crumbs. Stir in the vanilla extract.
6. Sprinkle the topping evenly over the blueberry-banana mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
8. Let it cool for 10 minutes before serving.

The caramelized bananas bring a new depth of flavor to this gluten-free blueberry crisp, adding a rich, almost toffee-like sweetness to the berries.

The warm, buttery topping adds crunch, while the fruit mixture remains tender and juicy.

This unique combination of flavors makes this dessert an unforgettable treat.

Strawberry and Blueberry Gluten-Free Crisp

This strawberry and blueberry gluten-free crisp brings together two of the most beloved berries in a simple and delicious dessert.

The combination of sweet strawberries and tart blueberries creates a perfect balance, and the crisp topping adds a wonderful crunch.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons honey or maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blueberries and strawberries with lemon juice and honey or maple syrup. Mix gently and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the berry mixture in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for 10 minutes before serving.

This strawberry and blueberry gluten-free crisp is a refreshing and fruity dessert that highlights the natural sweetness of the berries.

The soft, juicy fruit filling pairs beautifully with the crunchy, oat-based topping, making each bite a delightful combination of textures and flavors.

It’s an ideal dessert for summer or any time you’re craving a berry-filled treat.

Coconut Flour and Blueberry Gluten-Free Crisp

This coconut flour and blueberry gluten-free crisp brings together the tropical flavor of coconut and the sweetness of blueberries.

The coconut flour creates a light and tender topping, while the blueberries provide a juicy and flavorful filling.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons honey or maple syrup
• 1/4 cup coconut flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup shredded coconut
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice, honey or maple syrup, and a pinch of salt. Transfer into a greased 9-inch baking dish.
3. In another bowl, mix together coconut flour, oats, shredded coconut, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the topping evenly over the blueberries.
6. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Let it cool for 10 minutes before serving.

The combination of coconut flour and shredded coconut in this gluten-free blueberry crisp adds a tropical flair to the classic dessert.

The juicy blueberries pair perfectly with the lightly sweetened, crunchy topping. It’s a delightful treat that offers a fresh twist on traditional crisps.

Cherry and Blueberry Gluten-Free Crisp

This cherry and blueberry gluten-free crisp combines the richness of cherries with the tanginess of blueberries, creating a vibrant and delicious filling.

The crispy oat topping provides the perfect contrast to the tender fruit beneath.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen cherries, pitted and halved
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, cherries, lemon juice, and maple syrup. Stir well and transfer to a greased 9-inch baking dish.
3. In another bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the topping evenly over the fruit mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

The combination of cherries and blueberries creates a beautiful flavor profile in this gluten-free crisp, balancing sweet and tart notes.

The oat-almond flour topping adds a satisfying crunch, making it a perfect dessert to serve at any gathering or enjoy as a cozy treat at home.

Pumpkin Spice Blueberry Gluten-Free Crisp

This pumpkin spice blueberry gluten-free crisp blends the warm spices of fall with the refreshing sweetness of blueberries.

With a spiced oat topping and a fruity filling, this dessert brings comfort and flavor all year round.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice, maple syrup, and a pinch of salt. Transfer this mixture into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, nutmeg, and salt.
4. Cut in the butter until the mixture forms coarse crumbs. Stir in the vanilla extract.
5. Sprinkle the topping evenly over the blueberry mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This pumpkin spice blueberry crisp is a perfect blend of autumn spices and sweet fruit, making it a great dessert for cooler months or anytime you’re craving a comforting dish.

The warm cinnamon and nutmeg elevate the flavor of the blueberries, while the oat topping adds a lovely crunch.

It’s a fantastic way to enjoy the best of both worlds—fruity and spiced!

Peanut Butter and Blueberry Gluten-Free Crisp

This peanut butter and blueberry gluten-free crisp offers a unique and delicious twist on a classic dessert.

The creamy peanut butter blends seamlessly into the topping, adding richness and flavor that pairs beautifully with the tart blueberries.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons honey or maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup peanut butter (smooth or crunchy)
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice, honey or maple syrup, and a pinch of salt. Transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
4. Warm the peanut butter in the microwave or on the stovetop until it becomes soft and easy to mix. Add it to the dry mixture and stir until everything is well combined.
5. Sprinkle the peanut butter-oat topping evenly over the blueberries.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This peanut butter and blueberry crisp is a wonderful dessert that combines savory and sweet flavors.

The peanut butter adds a creamy, nutty element to the dish that pairs perfectly with the tartness of the blueberries.

The crisp topping adds a delightful crunch, making each bite a harmonious blend of textures and flavors.

Rhubarb and Blueberry Gluten-Free Crisp

This rhubarb and blueberry gluten-free crisp is a tangy and sweet dessert that’s perfect for spring and early summer.

The rhubarb’s tartness balances the sweetness of the blueberries, while the crunchy topping adds a satisfying texture.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups rhubarb, chopped into small pieces
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, rhubarb, lemon juice, and maple syrup. Toss gently and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the blueberry and rhubarb mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for 10 minutes before serving.

The combination of rhubarb and blueberries makes this crisp a wonderfully tangy and sweet treat.

The rhubarb’s tartness cuts through the sweetness of the blueberries, while the crunchy oat-almond topping provides a satisfying contrast.

It’s a perfect dessert for those who love a fruit crisp with a bit of a tangy punch.

Orange and Blueberry Gluten-Free Crisp

This orange and blueberry gluten-free crisp is bursting with fresh citrus flavors and sweet blueberries.

The orange zest and juice add a refreshing twist that enhances the natural sweetness of the blueberries, making it a perfect dessert for warm weather.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 2 tablespoons honey or maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice, orange zest, orange juice, and honey or maple syrup. Mix gently and transfer into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the blueberry mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This orange and blueberry gluten-free crisp has a refreshing, citrusy twist that adds a burst of brightness to the sweetness of the blueberries.

The orange zest and juice infuse the filling with a vibrant flavor, while the oat topping adds the perfect crunch.

It’s a light and fresh dessert that’s perfect for summer gatherings or a special treat anytime.

Apple and Blueberry Gluten-Free Crisp

This apple and blueberry gluten-free crisp combines the tartness of apples with the sweet, juicy blueberries to create a comforting dessert that’s perfect for fall or any time of year.

The topping is wonderfully crunchy, with a hint of spice from cinnamon.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 medium apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup or honey
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries and apples with lemon juice and maple syrup or honey. Transfer the mixture into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the fruit mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for 10 minutes before serving.

This apple and blueberry crisp offers a delicious balance of sweet and tart, with the apples adding texture and the blueberries providing a juicy burst of flavor.

The oat-based topping is perfectly crisp, making each bite a delightful combination of flavors and textures. It’s a fantastic dessert for cozy fall nights or anytime you want a warm, comforting treat.

Maple Pecan Blueberry Gluten-Free Crisp

This maple pecan blueberry gluten-free crisp features the sweet flavor of maple syrup paired with the nutty richness of pecans, creating a truly indulgent dessert.

The blueberries provide a burst of freshness, while the topping adds a perfect balance of crunch and sweetness.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice and maple syrup. Transfer to a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, chopped pecans, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the blueberries.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
7. Let it cool for 10 minutes before serving.

The maple pecan topping adds a rich and nutty flavor to this blueberry crisp, elevating the natural sweetness of the berries.

The toasted pecans bring a satisfying crunch, and the maple syrup creates a warm, comforting sweetness. This dessert is perfect for fall or whenever you crave a decadent treat with a bit of crunch.

Spiced Plum and Blueberry Gluten-Free Crisp

This spiced plum and blueberry gluten-free crisp combines the deep, rich flavor of plums with the bright, tart blueberries.

The spiced topping features cinnamon, nutmeg, and a touch of ginger, making it a perfect dessert for cooler weather.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 ripe plums, pitted and chopped
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup or honey
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries and plums with lemon juice and maple syrup or honey. Transfer to a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, ginger, nutmeg, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the fruit mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This spiced plum and blueberry crisp is perfect for those who enjoy a dessert with a bit of warmth and complexity.

The plums add a rich, slightly tart flavor that complements the blueberries, and the spiced topping adds depth and warmth.

It’s a delicious treat for the colder months, offering a wonderful balance of sweet, tart, and spicy flavors.

Lemon Blueberry Gluten-Free Crisp

This lemon blueberry gluten-free crisp combines the tangy freshness of lemon with the sweet juiciness of blueberries.

The citrus zest and juice elevate the blueberries, adding a refreshing twist, while the oat-almond topping adds the perfect amount of crunch.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup or honey
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan option)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blueberries with lemon zest, lemon juice, and maple syrup (or honey). Transfer to a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the blueberry mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This lemon blueberry crisp is a delightful dessert that offers a perfect balance of citrusy brightness and sweet berry goodness.

The lemon zest and juice bring out the blueberries’ natural sweetness, while the crunchy topping makes every bite satisfying.

\It’s a light, refreshing dessert that’s perfect for any time of year.

Tropical Blueberry Crisp

This tropical blueberry crisp is a bright, flavorful twist on the classic dessert.

Featuring coconut, pineapple, and a hint of lime, the combination with the blueberries creates a sunny, vibrant treat that’s perfect for a warm-weather gathering.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 cup diced fresh pineapple
• 1 tablespoon lime juice
• 1/4 cup maple syrup or honey
• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup shredded coconut
• 1/4 cup coconut sugar
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blueberries, pineapple, lime juice, and maple syrup (or honey). Transfer the mixture into a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt.
4. Cut in the butter until the mixture forms coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the topping over the fruit mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This tropical blueberry crisp will transport you to a sunny beach with its fresh pineapple, coconut, and lime flavors.

The blueberries add juiciness and sweetness, while the topping brings a satisfying crunch with a tropical twist. It’s a perfect dessert for summer or whenever you want to add a little sunshine to your day.

Chocolate Blueberry Gluten-Free Crisp

This chocolate blueberry gluten-free crisp is a rich, decadent treat for those who love the combination of fruit and chocolate.

The sweet blueberries pair perfectly with the deep, dark chocolate in the topping, making this dessert a real indulgence.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup or honey
• 1/4 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup chocolate chips (dark or dairy-free for a vegan version)
• 1/4 cup butter (or dairy-free butter for a vegan version)
• 1/4 cup brown sugar
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the blueberries with lemon juice and maple syrup (or honey). Transfer to a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, cocoa powder, chocolate chips, brown sugar, and salt.
4. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
5. Evenly sprinkle the chocolate topping over the blueberry mixture.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for 10 minutes before serving.

This chocolate blueberry crisp offers the perfect balance of sweet fruit and rich chocolate.

The blueberries bring a burst of juiciness, while the chocolate chips melt into the topping, creating a rich, indulgent flavor.

It’s a dessert that satisfies both fruit and chocolate lovers alike.