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Blueberry crisp on a plate with a spoon.

Blueberry Crisp

  • Author: Deryn Macey
  • Prep Time: 10 min
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This gluten-free and vegan, healthy blueberry crisp is easy to make, oil-free, and perfect for Summer!


  • 4 cups fresh blueberries (760 g)
  • 2 tsp cornstarch (5 g)
  • 1 tsp lemon juice (5 ml)

Topping Ingredients

  • 1 cup rolled oats (90 g)
  • ½ cup oat flour (50 g)
  • 2 TB maple syrup (30 ml)
  • ¼ cup unsweetened applesauce (65 g)
  • 1 tsp cinnamon (2. 5 g)
  • 1 tsp vanilla (5 ml)
  • ¼ tsp salt


  1. Preheat oven to 350. Spray a 9” square baking dish or 9” pie plate with cooking spray.
  2. Toss blueberries with cornstarch and lemon juice and add to the baking dish.
  3. Combine all topping ingredients in a medium mixing bowl and combine well.
  4. Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
  5. Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
  6. Let rest/cool for 15-20 minutes before serving, to allow time for thickening.


Frozen berries do not work well as they are too wet.

If you don’t have oat flour on hand, add 1/2 cup or 50 grams of oats to a blender and process into a fine flour. Oat flour may be subbed with wheat flour, spelt flour or a gluten-free flour blend.

Leftovers may be stored in a sealed container in the fridge up to 5 days or frozen for up to 3 months.

Try any fresh berries such as strawberries, raspberries or blackberries. Peaches, apple and rhubarb also work. Try mixing and matching too – peach blueberry, strawberry blueberry and apple blueberry all work well.


  • Serving Size: 1
  • Calories: 166
  • Sugar: 14.9 g
  • Sodium: 3.7 mg
  • Fat: 1.1 g
  • Carbohydrates: 35.5 g
  • Fiber: 4.4 g
  • Protein: 3.7 g

Keywords: healthy blueberry crisp, vegan blueberry crisp