The Best Healthy Blueberry Crisp – This easy dessert is gluten free, free of refined sugar and vegan! This recipe makes two individual servings.
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The ultimate easy summer dessert is this blueberry crisp. I love this recipe because it yields two servings, making it perfect for date night! I topped off the crisp with some dairy free vanilla ice cream. Also, this crisp is super low in sugar. Honestly, you could eat this for breakfast. Maybe leave out the ice cream, or don't. I wouldn't judge!
WHAT’S THE DIFFERENCE BETWEEN CRISP AND CRUMBLE?
A crumble is a dish of baked fruit, with a dense and cakey crumb topping. A crisp is a baked fruit dessert, but the topping is less dense and normally includes oats.
Ingredients in this recipe
- fresh blueberries
- diced apple of choice
- fresh lemon juice
- almond flour
- vanilla - I used vanilla powder, but you can sub vanilla extract
- old fashioned rolled oats, gluten free if necessary
- coconut sugar
- cinnamon
- melted coconut oil and extra for greasing the ramekins
Can I use frozen blueberries for this recipe?
Yes, you can sub frozen blueberries or even use a frozen berry mix!
HOW TO MAKE BLUEBERRY CRISP
- In a bowl, mix together blueberries, diced apple, lemon juice, 1 tbsp almond flour and vanilla to make the fruit base.
- In a separate bowl, mix together oats, 2 tbsp almond flour, coconut sugar, cinnamon and melted coconut oil to make the topping.
- Grease two ramekins with coconut oil.
- Divide the fruit mixture in half. Spoon into each ramekin.
- Divide the topping mixture in half. Spoon into each ramekin.
- Place the ramekins in the oven and bake at 350 degrees F for 30-35 minutes.
- Serve with dairy free vanilla ice cream, if desired!
Kitchen Tools to Make this Recipe
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Healthy Blueberry Crisp
Ingredients
- 1 cup fresh blueberries
- ½ cup diced apple of choice
- 1 tbsp fresh lemon juice
- 3 tbsp almond flour
- 1 tsp vanilla - I used vanilla powder, but you can sub vanilla extract
- 4 tbsp old fashioned rolled oats, gluten free if necessary
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 2 tbsp melted coconut oil and extra for greasing the ramekins
Instructions
- In a bowl, mix together blueberries, diced apple, lemon juice, 1 tbsp almond flour and vanilla to make the fruit base.
- In a separate bowl, mix together oats, 2 tbsp almond flour, coconut sugar, cinnamon and melted coconut oil to make the topping.
- Grease two ramekins with coconut oil.
- Divide the fruit mixture in half. Spoon into each ramekin.
- Divide the topping mixture in half. Spoon into each ramekin.
- Place the ramekins in the oven and bake at 350 degrees F for 30-35 minutes.
- Serve with dairy free vanilla ice cream, if desired!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Mandy
Delicious!!! The tartness of the berry mixture and sweetness cinnamon crisp is amazing!!!
Ben
I made this recipe for a crowd and it was devoured. It has been a long time since I made a recipe that was this amazing.
WOW! Thank you! 🙂
Lauren K
This looks delicious and can't wait to try for dessert tonight. What size ramekin do you recommend? I'm doing a single serving. And if I don't have coconut oil is there anything else I could use? Thansk!
Hi Lauren! The exact ramekins are linked above. Please see "KITCHEN TOOLS TO MAKE THIS RECIPE." I have only made the recipe with coconut oil, but butter should work fine.
Mary
Very tasty and quick to make. My new desert!
Yay! 🙂