This Healthy Blueberry Crisp recipe is gluten/dairy free, and sweetened with just maple syrup. Naturally sweet & delicious it’s the perfect healthy dessert.
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This Healthy Blueberry Crisp is my favorite summer dessert. This blueberry crisp is made in 35 minutes, naturally gluten and dairy free, has only eight ingredients and is sweetened with just a touch of maple syrup.
I think you’re going to love it once you try it too!
I’ve always been a fan of ‘crisps’ when it comes to dessert. They’re much lighter than pie (which is also super delicious!) and crumble (which typically has more butter, sugar and flour in it).
What’s the difference between crisp and crumble?
You might be wondering.. Crisps are typically made with oats as the base, but I also added some chopped pecans for crunch, healthy fats, and flavor!
However, the real star of the show here is the blueberries. They’re downright DREAMY.
I used frozen Seal the Seasons New Jersey Blueberries, which are in my opinion – exceptionally sweet and juicy!
You can also use fresh berries in this recipe (I’ve included the substitution below!) but the frozen berries help create a yummy sauce when they bake!
Can you use fresh berries in this healthy blueberry crisp?
Yes, you could also use fresh berries if you have an abundance of them, however, I like the frozen berries just as much. As the frozen berries cook, they defrost, creating a delicious blueberry sauce that you may not get with fresher berries.
This Healthy Blueberry Crisp requires minimum ingredients. Here is what you’ll need for this recipe:
What you need to make Healthy Blueberry Crisp:
I’ve included some substitutions below in case you need to adjust based on what you have!
How to make blueberry crisp:
Making blueberry crisp literally couldn’t be easier. All you have to do is mix together your crisp topping. Lay your berries in a bowl, top with crisp.. and bake!
30 minutes in the oven and you’ve got warm, bubbly delicious Healthy Blueberry Crisp ready to enjoy!
I’m not saying you need to top it with vanilla ice cream… but I personally wouldn’t be opposed if you did.
Substitutions for this blueberry crisp recipe:
Nut Free – To make this nut free you can omit pecans. If you’d like to add in some crunch you could sub in sunflower seeds.
Berries – This recipe will work with other berries like cherries, raspberries, strawberries, or even a frozen berry mix!
Fresh Berries- You can make this recipe with fresh berries instead of frozen berries. It may take a few less minutes to cook!
Fruit – You can use pretty much any fruit in this recipe. We also have a Healthy Apple Crisp recipe that is delicious!
Weight Watchers – Save 2 SP per serving by omitting pecans
Does Blueberry crisp need to be refrigerated?
Yes – blueberry crisp needs to be refrigerated after it has baked.
How do you use soft blueberries?
Soft blueberries are perfect for using in blueberry crisp. You don’t need to do anything differently with them – just follow this recipe as is.
Storing/Serving Blueberry Crisp
Storing: This blueberry crisp will stay in the fridge for 3-4 days
Freezing: We haven’t tried freezing this recipe but we don’t think it would freeze well. The topping would lose it’s crisp.
Serving: We recommend serving this blueberry crisp with vanilla ice cream or whipped cream. It’s also great with a scoop of vanilla yogurt.
Preparing in advance: You can prepare this recipe 3-4 hours in advance of baking it. Keep it in your refrigerator until you are ready to bake.
Can you make blueberry crisp for two?
Yes! Simply cut this recipe in half. You can bake in a smaller dish, or two smaller ramekins. The cook time will be shortened by about 5 minutes.
Other healthy dessert recipes:
- Healthy Chocolate Truffles
- Healthy Lemon Bars
- Vegan Rice Pudding
- Healthy Mocha Brownies
- Healthy Anginetti Cookies
- Healthy Banana Bread
Blueberry Crisp Dessert Recipe
- Preheat oven to 350 and prepare a greased 8x8 baking dish
- In a bowl whisk together oats, pecans, spices, coconut oil and maple syrup until combined
- Pour frozen berries into bottom of the pan. Layer crumble topping evenly on top of berries
- Bake at 350 for 30 mins until berries are soft and crisp topping is golden brown
- Nut Free - To make this nut free you can omit pecans. If you'd like to add in some crunch you could sub in sunflower seeds.
- Oil - You can sub coconut oil with olive oil or avocado oil
- Berries - This recipe will work with other berries like raspberries, strawberries, or even a frozen berry mix!
- Maple Syrup - You can sub maple syrup with honey