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  • Writer's pictureAva

Blueberry Crisp

Updated: Aug 27, 2021

Warm weather calls for fresh homemade blueberry crisp with whipped cream!! This is a recipe I made with my grandma one summer and is one of my favorites to make. It’s not overly sweet, buttery, and flavorful. Very easy to make and a great way to use up those extra blueberries!


Homemade Blueberry Crisp (gluten-free, no refined sugar)

by @the_everything_baker



Blueberry base:

- 5 cups of blueberries (rinsed & dried)

- pinch of salt

- 1/2 lemon squeezed (no seeds)

- 1/4 cup coconut sugar

- 1 tsp cinnamon

- 2 tbsp gluten-free flour

- 1 tsp vanilla


- 1 1/4 cup gluten-free rolled oats

- 1/2 cup almond flour

- 1/2 cup finely chopped pecans

- 1/4 cup maple syrup

- 1/4 cup coconut sugar

- pinch of salt

- 1 tsp vanilla

- 5 tbsp cubed cold unsalted butter


1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 9x11 pan with butter or coconut oil.

3. Rise your blueberries in a strainer and dry them with a paper towel or clean kitchen towel.

4. In a large bowl, add all of the ingredients for the blueberry base and toss the blueberries until well coated. Then pour out onto the greased pan.

5. Make the crumble by lightly mixing all of the crumble ingredients together in a small bowl with your hands. It should look like small pebbles when done.

6. Layer the crumble evenly on top of the blueberries. Top with some extra chunks of butter. Bake for 40-45 minutes or until most of the blueberries are bubbling.

7. Cool for about 5-10 minutes and serve warm. Enjoy!!

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