Gluten-Free Blueberry Crisp – This easy blueberry crumble recipe is bursting with fresh blueberry flavor! (You’ll love the crispy crumble topping.)
I’m a sucker for fruit & berry desserts when the weather warms up.
I like to make blueberry crisp with fresh blueberries, so spring and summer are the perfect time of year to make this sweet treat! With its jammy blueberry filling and crispy crumble topping, our blueberry crisp is a total delight from start to finish. (Especially when you pair it with a scoop of vanilla ice cream!)
Best of all, it’s simple & straightforward to make! Here’s what you’ll need to get started on this easy gluten-free blueberry crisp recipe…
Our Gluten-Free Blueberry Crumble Recipe, AT A Glance:
Here’s What You Need To Make Gluten-Free Blueberry Crisp
- Fresh Blueberries. For the BEST gluten-free blueberry crisp, I recommend using fresh blueberries. They’re at their least expensive, most fresh, and most delicious during April-September in the U.S., so spring and summer are the perfect time to make this recipe!
- Sugar. To complement the natural sweetness of the blueberries, you’ll need a bit of sugar. (Or you can use half the amount of maple syrup for the filling–don’t substitute liquid sweeteners in the topping!)
- Fresh Lemon Zest & Lemon Juice. Sometimes blueberries can taste a bit flat on their own, so adding some natural acidity is a great way to brighten them up! We’re using both lemon zest and lemon juice for a really lovely flavor. 10/10 recommend!
- Cornstarch. You can use flour to thicken berry crisp, but I prefer the glossy, jam-like texture that using cornstarch gives. I like that cornstarch doesn’t impact the flavor of the berries and really lets them shine through!
- A Pinch Of Salt. Last, but not least, you’ll finish the blueberry crisp filling with a tiny pinch of salt. It balances the flavor in the loveliest way.
- Our Easy Crumble Topping. Made from a mix of butter (or vegan butter/dairy-free butter!), brown sugar, gluten-free measure for measure flour, gluten-free oats, vanilla, and salt, our blueberry crumble topping is light, crisp and the perfect complement to the jammy berry filling.
How To Make Gluten-Free Blueberry Crumble, Step By Step:
- Preheat The Oven & Prep Your Pan. Start by pre-heating the oven to 350 degrees F. Set out an 8-inch or 9-inch square baking dish.
- Start The Blueberry Filling. In a large mixing bowl, combine fresh blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt. Stir to coat the berries well. (You want the cornstarch really evenly distributed)
- Pour The Filling Into Your Baking Dish and set aside.
- Next, Start The Crumble Topping. Using the same large bowl (yay for saving dishes!), combine cubed butter, brown sugar, gluten-free flour blend, oats, vanilla, and salt.
- Mix Until Crumble Forms. Using a fork, pastry blender (or your hands–my favorite!), work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
- Sprinkle Crumble Over The Blueberry Filling. Distribute the crumble mixture over the blueberry filling. I like to try for a variety of sizes and shapes–some larger pieces mixed with some smaller pieces.
- Bake The Crisp. Put the blueberry crisp in the oven and bake at 350 degrees for 40-50 minutes, or until the filling is bubbling and the crisp topping is golden. (If your crisp happens to brown quicker than you expect, feel free to cover the pan loosely with foil.)
- Cool A Bit Before Serving. Remove from the oven and cool 20-30 minutes before serving, if possible, to allow the filling to set. (It’ll be more liquid when piping hot, but it’ll set and thicken as it cools.) Serve with whipped cream or some vanilla or lemon ice cream for best results! Store leftovers in the fridge 2-3 days.
FAQ + Tips And Tricks For The Best Gluten-Free Blueberry Crisp:
Can You Use Frozen Blueberries To Make Blueberry Crisp? Yes! The ice crystals on the frozen berries will make the filling a bit more liquid as they melt, so you can offset this by adding 1/2 Tbsp. more cornstarch to the filling or baking a bit longer to allow the filling more time to thicken.
What’s The Best Way To Reheat Blueberry Crisp? To re-heat leftover blueberry crisp, I usually just pop it back in the oven at 350 degrees for 10-15 minutes. It helps re-crisp the topping and warm the filling through.
How To Freeze Blueberry Crisp. If you’d like to make gluten-free blueberry crumble in advance, you can assemble it unbaked, then cover it well with a layer of plastic wrap and foil. Remove the plastic wrap and foil before baking and place in a COLD oven, rather than a pre-heated one. (This allows your pan to gently warm, rather than go from cold to hot suddenly, which can cause pans to warp or even crack.) Place the crisp in a cold oven, then turn the oven to 350 degrees and add an additional 5-10 minutes or so to the bake time.
Can I Double This Recipe? You bet! If you want to make your blueberry crisp in a 9×13, simply double the quantities (hit that 2x button in the recipe card to make it easy!). You’ll bake it for the same length of time (40-50 minutes)
Blueberry Crumble Variations To Try:
- Use Half Peaches + Half Blueberries. Turn this into gluten-free blueberry peach crisp by using half peaches and half blueberries. It’s LOVELY!
- Mix In Other Berries. Or, mix in other varieties of berries, like raspberries, blackberries, or even strawberries. I love half raspberries + half blueberries!
- Leave Out The Lemon Zest & Add Spices! If you prefer warm spices in your blueberry crisp, omit the lemon zest from the filling (it clashes with the spices!), and add 1/2 tsp. cinnamon and 1/8 tsp. nutmeg to the crumble topping along with the other dry ingredients.
- Mix Up The Topping! You can try adding 1 teaspoon cinnamon or some chopped almonds or pecans to the crumble topping for a little variety!