Gluten Free Blueberry Crisp

This addictively delicious gluten free blueberry crisp is easy to make and eat! An oat crumb topping covers jammy blueberries for a gluten-free dessert so delicious you'll make it over and over.

My favorite time to make crisps and crumbles, believe it or not, is in the wintertime. It's a sweet reminder of the sunny days that I miss so dearly in the winter.

This gluten-free blueberry crisp is sweet, jammy perfection (or this gluten free berry crisp!).

I like to use frozen blueberries for two reasons:

1. You can find them all year long for the same price and condition. Fresh blueberries cost mucho dinero out of season.
2. Fresh blueberries don't make it past my mouth much less into any baked dessert. I pop them into my mouth by the handful. I love snacking on fresh blueberries so much it's hard to bake with them.

Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

Key Ingredients

• Frozen blueberries - I prefer to use frozen blueberries because they're affordable even when berries aren't in season and they produce a jammier filling.
• Cornstarch - Berries release a lot of liquid in the oven, especially frozen ones. Cornstarch helps thicken the liquid so it's not too runny.
• Lime Juice - I am obsessed with lime BUT blueberries and lime juice belong together. It brightens the blueberry flavor and makes it pop!
• White & brown sugar - For sweetness!
• Butter - A key ingredient in the crisp topping. It binds the sugar, flour, and oats for a golden brown color and crisp, buttery texture.
• Bob's Red Mill 1:1 All Purpose Gluten Free Baking Flour - My favorite brand and it's easy to find. You can find it at Walmart, Target, Lowe's foods, or on Amazon.
• Gluten Free Quick Cooking Oats - Again, I like Bob's Red Mill's brand. Any brand is fine, just make sure it's labeled gluten-free.
• Kosher Salt - A little bit of salt enhances sweetness!

How to make a gluten-free blueberry crisp:

One of my favorite part about crisps and crumbles are how easy they are to make!

• Make the filling: In a large bowl, stir the blueberries, lime juice, cornstarch, and sugar until combined. I do it in a bowl so the cornstarch and sugar don't get stuck on the bottom of the dish.
• Pour it into a greased baking dish. Once you mix it all up in the bowl, pour the blueberries into the pan and let the cornstarch/sugar mixture fall on top of the blueberries. Spread it around a bit so it's evenly distributed.

• Make the topping: I wipe out the same bowl so I don't dirty two of them. Combine the topping ingredients, then use clean hands to work the butter into the dry ingredients until it looks like crumbly cookie dough.

• Assemble: Evenly spread the crumble over the blueberry filling mixture.
• Bake: Unfortunately crisps do take a while to bake - around 60 to 70 minutes. The top should turn golden brown and the edges should be hot and bubbling.

Super simple!

Tips for the best results

• Do not mix the blueberries with the sugar, cornstarch, and lime directly in the pan. The first time I made this I completely forgot to do it in a bowl, and I thought it should be fine. It wasn't. If you do it this way, the cornstarch will get stuck at the bottom of the pan and stay there. Nobody wants a big bite of gluey, chalky cornstarch - yuck.
• Use cold chunks of butter. The crisp topping will come out crispier this way, not soft or mushy.

Can you freeze a blueberry crisp?

I'm all about freezing desserts. More than that I'm all about saving time and making life easier which is exactly why I LOVE freezing desserts!

You can freeze this GF blueberry crisp two different ways:

1. Assemble it and then freeze it precooked.
2. Bake it, enjoy it and then freeze the leftovers.

To freeze it precooked

Make the crisp as directed but instead of baking cover well with Saran Wrap then aluminum foil and freeze. Once ready to use it, bake as directed by the recipe.

To freeze after it's baked

Once completely cool scoop individual size portions onto a parchment or Silpat lined sheet pan. Place the sheet pan into the freezer and freeze until completely frozen. Put the individual portions into a gallon size freezer bag.

To reheat the individual size portions, put one in a bowl and microwave until hot, about 1 minute or reheat in a 350 degree oven until heated through. This should take about 25 minutes.

Don't forget gluten free oats!

This is so important that I dedicated a whole paragraph to it.

If you want this to be a gluten free blueberry crisp, be sure to buy oats that are labeled gluten-free! Oats are processed in facilities with gluten-producing grains and therefore the risk for contamination is extremely high.

I buy Bob's Red Mill's Gluten Free Quick Cooking oats. You can tell it's gluten free because it has a big red banner labeled gluten-free at the top.

To make this blueberry crisp flourless:

If you want to make this gluten free blueberry crisp with oats without using any alternative flours, you can do that too!

Simply swap 1 cup of gluten free quick cooking oats and ½ cup of gluten free old fashioned oats in place of the flour and oats in the recipe.

Gluten Free Dessert Recipes

If you are always on the hunt for amazing gluten free desserts I got you covered!

• Gluten Free Blackberry Crisp
• Gluten Free Strawberry Crisp
• Healthy Blueberry Crisp
• Healthy Apple Crumble

Happy Baking!