Gluten Free Blueberry Crisp for two is the perfect summer dessert! This recipe also happens to be made with healthier ingredients compared to a traditional crisp.
Why you'll love gluten free blueberry crisp:
This is hands down the ultimate easy summer dessert recipe. You'll be making it on repeat!
I love this recipe because it yields two servings, making it perfect for a date night! You can also double or triple this recipe to serve more people.
This crisp is made with unrefined sugar. Honestly, you could eat this for breakfast. Maybe leave out the ice cream on top, or don't. I wouldn't judge!
What's the difference between a crisp and a 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:
- fresh blueberries
- fresh lemon juice
- almond flour - I haven't tested the crisp with gluten free flour in place of the almond flour. I would guess it would work fine for this recipe.
- arrowroot starch/flour - You can swap it out for cornstarch.
- vanilla extract
- gluten free old fashioned rolled oats
- coconut sugar - You can substitute white sugar.
- ground cinnamon
- salt
- coconut oil in liquid form - You can use butter in place of coconut oil.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make gluten free blueberry crisp?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
First, preheat the oven to 350 degrees F.
Grease two ramekins with coconut oil and set them aside.
In a bowl, mix together blueberries, lemon juice, 1 tbsp almond flour, arrowroot starch and vanilla extract to make the fruit base.
In a separate bowl, mix together oats, 2 tbsp almond flour, coconut sugar, cinnamon, salt and coconut oil to make the topping.
Divide the fruit mixture in half. Spoon it into each ramekin.
Divide the topping mixture in half. Spoon it into each ramekin.
Place the ramekins in the oven and bake at 350 degrees F for 25-28 minutes.
Serve with a a scoop of vanilla ice cream, if desired!
Recipe pro-tips:
Make sure the ramekins you use are oven safe!
I suggest using fresh berries over frozen. You can use frozen blueberries, but the crisp might be a bit more liquidy unless you add a bit extra arrowroot starch to thicken it.
You will know your crisp is done when it's bubbling.
Gluten Free Blueberry Crisp
Equipment
- 2 oven safe ramekins
Ingredients
- 1 cup fresh blueberries
- 1 teaspoon fresh lemon juice
- 3 tablespoons almond flour
- 2 teaspoons arrowroot starch/flour
- ½ teaspoon vanilla extract
- ⅓ cup gluten free old fashioned rolled oats
- 2 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons coconut oil in liquid form - Plus, more for greasing the ramekins.
Instructions
- First, preheat the oven to 350 degrees F. Grease two ramekins with coconut oil and set them aside.
- In a bowl, mix together blueberries, lemon juice, 1 tbsp almond flour, arrowroot starch and vanilla extract to make the fruit base.
- In a separate bowl, mix together oats, 2 tbsp almond flour, coconut sugar, cinnamon, salt and coconut oil to make the topping.
- Divide the fruit mixture in half. Spoon it into each ramekin. Divide the topping mixture in half. Spoon it into each ramekin. Place the ramekins in the oven and bake at 350 degrees F for 25-28 minutes.
- Serve with a a scoop of 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.
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! 🙂