This easy healthy blueberry crisp is sweet and delicious while still being refined-sugar-free and full of healthy ingredients! It's a naturally gluten-free and vegan sweet treat as well.
You'll love the flavor and the combination of the crispy topping and juicy berries in this easy dessert.
You can use fresh berries or frozen for this recipe - making it a great year-round recipe!
This crisp has less sugar than a regular crisp and substitutes AP flour for almond flour, making this a great option for gluten-free folks as well.
Here are the simple ingredients you'll need to make this easy blueberry crisp.
- Frozen or Fresh Blueberries
- Maple Syrup
- Corn Starch
- Lemon Juice
- Old Fashioned Rolled Oats
- Almond Flour
- Kosher Salt
See the recipe card for quantities.
Preheat oven to 350 degrees F.
In a large bowl, combine the fresh or frozen blueberries, maple syrup, cornstarch, lemon juice, and nutmeg. Stir till combined.
Pour the blueberry filling mixture into an 8x8 baking dish or a 9-inch pie plate.
In a mixing bowl, combine the oats, almond flour, chopped pecans, and chopped walnuts. Stir to combine the dry ingredients.
Add in the applesauce, apple syrup, cinnamon, and salt. Stir till all ingredients are combined.
Spoon the oat topping over the blueberries in the pan.
Bake for 45 to 50 minutes, or until the oat topping is golden brown.
Let cool for 10 to 15 minutes before serving.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream or greek yogurt.
More Great Crisp Recipes
If you love fruit crisps and crumbles as much as we do, try some of our other favorite desserts.
Substitutions & Variations
Here are some optional ingredient swaps you can make.
- Sweetener - the maple syrup can be swapped for an equal amount of brown sugar, coconut sugar, or honey.
- Flour - the almond flour can be swapped for an equal amount of almond meal, coconut flour, oat flour, whole wheat flour, or all-purpose flour.
- Thickening Agent - the corn starch can be swapped for an equal amount of arrowroot powder (arrowroot starch).
- Nuts - the walnuts and pecans can be substituted for any kind of nut you like - slivered almonds, hazelnuts, or pistachios.
You can store the baked crisp in the refrigerator for up to 4 days in an airtight container. You can freeze the crisp both before and after baking.
Tips for Making this Recipe
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Recommended Tools - This is the Emile Henry pie dish I used for this recipe.
Reheating Instructions - I suggest reheating it in the oven as the crisp topping will get soggy in the microwave.
If you are freezing the crisp and want to reheat it, allow it to come to room temperature before putting it in the oven. Glassware and ceramic dishes can crack if they go from freezing to a hot oven.
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- 5 cups fresh or frozen blueberries
- 2 tablespoons maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- ½ teaspoon nutmeg
- 1 cup old-fashioned rolled oats
- ½ cup almond flour (or whole wheat flour)
- ½ cup roughly chopped pecans
- ¼ cup roughly chopped walnuts
- ½ cup applesauce
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees F.
- In a large bowl, combine the blueberries, maple syrup, cornstarch, lemon juice, and nutmeg. Stir till combined.
- Pour the blueberry mixture into an 8x8 square pan or a 9-inch pie plate.
- In a mixing bowl, combine the oats, almond flour, chopped pecans, and chopped walnuts. Stir to combine.
- Add in the applesauce, apple syrup, cinnamon, and salt. Stir till all ingredients are combined.
- Spoon the oat topping over the blueberries in the pan.
- Bake for 45 to 50 minutes, or until the oat topping is golden brown.
- Let cool for 10 to 15 minutes before serving.
Amount Per Serving: Calories: 328Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 57mgCarbohydrates: 44gFiber: 8gSugar: 23gProtein: 6g