This best blueberry crisp is easy to make and tastes SO good. The crumble topping is perfectly crunchy and the filling is pure, tangy blueberry!
“Food has a power to bring us together. We fall in love over food, celebrate over food, and mourn over food. Why can’t we channel this power toward health?” That’s Liz Moody in her new cookbook Healthier Together. The book is all about finding a partner to embrace healthier cooking. As a couple who fell in love with food together, Alex and I couldn’t love this concept more! This easy blueberry crisp is a recipe from the book, stepping up the time-honored crisp tradition with nutrient-dense whole foods. Oh and it tastes incredible.
What makes this the best blueberry crisp recipe?
This easy blueberry crisp is everything: it’s simple to make, it’s got a healthy spin, and it tastes SO, so good. Here’s the breakdown on this tasty summer dessert:
- The crumble is perfectly crisp: and gluten free! The topping here is crunchy and made of almonds and oats: making it a naturally gluten free dessert.
- It’s got a healthy spin. The filling tastes like eating pure blueberry. And guess what: there’s no sugar in the filling! Only ½ cup of sugar is included in the crisp topping, but it’s the perfect amount of sweetness: just enough so that the blueberries shine.
- Add lavender to take it over the top! It’s optional, but adding a little crushed culinary lavender steps it up to a new level. You can find usually lavender in the spice aisle in your grocery, at a specialty spice store, or online.
Or, try it with other berries! Go to Classic Blackberry Crisp or Mixed Berry Crisp.
How to make blueberry crisp
How to make blueberry crisp? Or blueberry crumble, because they’re pretty darn similar! Crisps and crumbles are an age old tradition, but this one has a modern spin.
- Make the filling: For the blueberry filling, simply mix blueberries with arrowroot powder for thickening, vanilla and lemon juice.
- Make the crumble topping: The topping is a mixture of almond flour, butter, oats and sugar that comes together into the perfect crumbly texture. While the blueberry filling has no sugar, somehow the crumble topping gives just the right amount of sweetness to the tangy berries. And that lavender…well, you’ve just got to try it!
- Layer and bake! Layer the topping on the filling and bake for 45 minutes.
- Cool. It’s important to cool for at least 15 minutes so that the filling can set!
More with blueberries? We’ve got lots of tasty blueberry recipes for you to try.
Ways to serve blueberry crisp
This fabulous fruit dessert is perfect on its own. BUT, it would be even more perfect served with:
- Vanilla ice cream
- Homemade whipped cream
- Yogurt whipped cream
- Bourbon infused whipped cream
Does blueberry crisp need to be refrigerated?
After you make this recipe, how to store it? You can leave out your blueberry crisp on the counter for up to 1 day, making sure to cover it at night. This way, the crisp topping can stay crunchy. Anything other than that, we’d refrigerate. Let us know if you try this blueberry crisp: it’s a keeper in our book!
Want more with almond flour? We’ve got 10 easy almond recipes for you to try.
About the book: Healthier Together
This blueberry crisp recipe is from Liz Moody’s Healthier Together. Alex and I love the theme of her book–because the two of us experienced the power of getting healthier together, too! Alex and I would not be cooking today if it weren’t for each other. The power of the accountability and serious fun of pursuing healthy, plant-filled foods together is what makes it stick.
That’s exactly what Liz found with her husband, as they joined forces in the kitchen together and fell in love over food. The main point of her book is that the best way to accomplish nourishing your body through food is with another person, whether a partner, friend, roommate or coworker.
Liz could not be a more lovely person: we’ve always been a huge fan of the vibrant and delicious recipes on her website. And her book is everything we could hope for: interesting recipes with a healthy spin that can be made in any kitchen (like this blueberry crisp!). While it’s not a vegetarian or vegan cookbook, it has plenty of vegetable-forward recipes for everyone to enjoy.
Get the book! Order Healthier Together
This blueberry crisp recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil instead of butter.
Print
Best Blueberry Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 1x
Description
This best blueberry crisp is easy to make and tastes SO good. The crumble topping is perfectly crunchy and the filling is pure, tangy blueberry!
Ingredients
For the filling
- 5 cups fresh blueberries
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons arrowroot powder or cornstarch
- ¼ teaspoon kosher salt
For the topping
- 5 tablespoons cold unsalted butter (or vegan butter or refined coconut oil)
- 1 cup rolled oats
- ½ cup coconut sugar or granulated sugar
- ½ cup almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon culinary lavender, crushed under the bottom of a glass until powdery (optional)*
Instructions
- Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.
- Make the filling: In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot and salt until well coated. Transfer the filling to the prepared pie plate.
- Make the topping: Wipe out the bowl, then chop the butter into small pieces and add it to the bowl, with the oats, coconut sugar, almond flour, vanilla, salt, and lavender. Pinch it all together with your fingertips until it forms a shaggy, sandy dough. Sprinkle the topping evenly over the filling.
- Bake for about 45 minutes, or until the filling bubbles and the topping is golden brown. Allow to cool at least 15 minutes.
Notes
*The lavender is optional, but it really steps up the dish!
Reprinted with permission from Healthier Together by Liz Moody
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Blueberry Crisp, Easy Blueberry Crisp
Looking for easy desserts?
Outside of this easy blueberry crisp, here are a few more easy desserts:
- Blueberry Cake
- Classic Strawberry Shortcake
- Bananas Foster with a Perfect Flambé
- Best Applesauce Cake
- Chewy Cookie Cake Recipe
- Easy Blueberry Cobbler
- Amazing Gluten Free Chocolate Cake Recipe
- “Bliss Bites” Healthy No-Bake Cookies
- Vegan Chocolate Chip Cookies
- Chocolate Tahini Vegan No Bake Cookies
- Granola Instant Pot Apple Crisp
- Molten Lava Cake
- Berry Banana Ice Cream
- Chocolate Cherry Dessert Bites
- Cherry Quinoa Chocolate Bark
- 25 Easy Desserts
- Healthy Peanut Butter Buckeye Balls Recipe
- Skillet Almond Flour Cookie
Last Updated: March 2020
For the blueberry crisp can you use frozen blueberries? And what is coconut sugar? Is Arrowroot the same as cornstarch?
Thank you for your tips on options for making this!
Yes you can use frozen blueberries! Coconut sugar is sugar made from coconut sap — it’s becoming more widely available these days BUT you can definitely use granulated sugar! And you can also use cornstarch instead of arrowroot. I’ll clarify these options in the recipe!
This is a favorite in our household so we wanted to share it with friends on a camping trip this weekend. Made it in a Dutch oven and it was every bit as delicious as making it indoors. I can’t believe we have leftovers, but I am SO GLAD. Thank you!
I love this! How long did it take over the fire?
It looks delicious, but what is the serving size?
We did the nutrition for 8 equal portions. We don’t have a cup amount.