This Healthy Blueberry Crisp Recipe is gluten free, dairy free, and refined sugar free. Naturally sweet & delicious, the perfect 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).
why we love this healthy blueberry crisp
There is a lot to love about this easy blueberry crisp recipe. It’s one of our favorite summer desserts!
- Easy to make – This simple blueberry crisp comes together in minutes. It’s the perfect quick dessert!
- Made with only a few ingredients- This blueberry crisp is made with only blueberries, spices, oats and pecans.
- Delicious! – Sweet blueberries have a perfectly crispy and delicious topping that everyone will love!
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!
What you need to make Healthy Blueberry Crisp:
To make Healthy Blueberry Crisp you’ll need:
- fresh or frozen blueberries
- old fashioned oats
- pecans
- cinnamon, ground ginger, nutmeg
- coconut oil
- maple syrup
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make blueberry crisp:
Making blueberry crisp is so easy!
- 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.
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 healthy blueberry crisp recipe:
This blueberry crisp recipe can be customized in many ways!
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
Spices – You can omit the nutmeg, ginger, or cinnamon from this recipe if you prefer. It will not be as flavorful.
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 and Peach Crisp recipe that is delicious!
Maple Syrup – You can sub maple syrup with honey
Weight Watchers – Save points by omitting pecans
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.
If you’re looking for other blueberry recipes check out our Blueberry Smoothie or Healthy Blueberry Muffin Recipe.
How to serve Healthy Blueberry Cobbler:
Blueberry crisp is delicious as is, but here are some things you can add to it!
- Vanilla Ice Cream
- Fresh Whipped Cream
- Vanilla Greek Yogurt
Healthy Blueberry Crisp FAQ
Yes – blueberry crisp needs to be refrigerated after it has baked.
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.
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.
Absolutely! There are so many recipes that you can use frozen blueberries in! They’re perfect for blueberry crisp!
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.
Looking for other ways to use up berries? Try this Fruit Smoothie!
Other healthy dessert recipes:
Looking for other easy desserts? Check out these 40+ Healthy Dessert Recipes.
Healthy Blueberry Crisp Dessert Recipe
Ingredients
- 1 cup old fashioned oats (gluten free if necessary)
- ¼ cup pecans chopped
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 lb frozen blueberries approx 3.5 cups
Instructions
- Preheat oven to 350 and prepare a greased 8×8 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
Video
Notes
- 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
Alexis says
This looks delicious! Can’t wait to try!
The Clean Eating Couple says
Thanks, Alexis! Hope you love it as much as we do!
Andy Bishop says
I’m going to make some for dessert tomorrow! Thanks for sharing this!
The Clean Eating Couple says
Awesome!! We know you will love it!
Pat Villemarette says
The apple crisp is delicious. It is so good that I have made it three times. My husband, who is health-conscious, has to have a second serving and raves about the taste.
I am out of apples today. I am going to try mixed berries. Thank you for sharing such a delicious recipe.
The Clean Eating Couple says
So glad you liked it, Pat! Thank you so much!
Jessica says
Do you think it would be too bland with no maple syrup/sweetener at all? I want to make it and share a little with my 1 year old (he loves some blueberries and oats!), but he doesn’t get any added sugars yet.
The Clean Eating Couple says
I think as long as you use good quality blueberries that are naturally sweet it will be yummy 🙂
Ali says
Perfect summertime dessert! Nice and light and doesn’t leave you feeling guilty. Also, superrrrr simple to make
The Clean Eating Couple says
Yay! I’m so glad you liked it, Ali! It definitely is one of my favs too!
Karen says
Perfect! I used fresh blueberries in season and this was a perfect dessert. I’m looking forward to trying it with other fruits.
The Clean Eating Couple says
So glad you like it, Karen!
Tracy says
Thank you for actually making this before rating! Let’s me know if it’s actually good vs looks good can’t wait to try.
The Clean Eating Couple says
Hi Tracy – I’m not sure what you’re reffering to..She did make this and enjoyed it, along with many other people. I can assure you it looks AND tastes delicious!! 🙂
Jennifer says
Can I use fresh blueberries instead of frozen?
The Clean Eating Couple says
Hi Jennifer – there is a whole paragraph about this in the post 🙂 I’ve pasted it here for you – 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.
Debra says
How many cups is 1 lb of blueberries?
The Clean Eating Couple says
1 lb of blueberries is about 3.5 cups, which is noted in the recipe. Hope that helps!
S. Kinnison says
I shook up the topping in a glass bowl with a plastic lid, and sprinkled some on a ramekin of berries and popped it into the microwave for 60 seconds. Perfect (nearly) instant healthy dessert! The rest of the topping is in the fridge, ready to top more berries (or maybe some peaches) tomorrow.
The Clean Eating Couple says
Such a good idea! The topping works on pretty much any fruit and I’m sure it will be delicious on peaches!
Theresa says
This was excellent!
The Clean Eating Couple says
Thank you so much, Theresa! I appreciate it!
Abby says
I made an unhealthy version of blueberry crisp that my kids loved so I searched for a healthy version that we could make more often. They loved this recipe just as much or more, so we’ll stick with this one! So good, thanks!!
The Clean Eating Couple says
So happy you enjoyed it!
Gabby says
This blueberry crisp was so easy and delicious, I don’t think anyone would be able to tell it’s healthy! I topped it with vanilla ice cream and it was heaven. Thank you for the recipe!
The Clean Eating Couple says
Thanks, Gabby!! So glad you liked it!
Carol says
Hi Liz. Made the Blueberry Crisp for dessert. Had to sub the pecans with walnuts. It was very good.
Thanks for the recipe,
The Clean Eating Couple says
So glad you liked it, Carol!
M D says
Cholesterol amount..ty
The Clean Eating Couple says
There is no cholesterol in this recipe. You can see the full nutrition facts. You can also calculate your own nutrition facts by using an all like My Fitness Pal
Priscilla K says
This recipe is absolutely delicious! I used gluten free oats. Turned out amazing. Very simple clean ingredients.
The Clean Eating Couple says
So happy you liked it, Priscilla!
Cassandra says
Would it work to add corn starch to the berries to make it thicker?
The Clean Eating Couple says
I haven’t tried it so I can’t be sure, but I also don’t think it really needs it!
Lisa says
This recipe was a hit with the family tonight! Love how simple and easy it was. I used a bag of frozen mixed berries and cherries that the kids weren’t loving in smoothies, was a great way to put it to use and tasted delicious! Thanks
Lynne says
By far one of the BEST !! So yummy, and just “sweet enough”!
Chris Norris says
This is our favorite summer dessert to take to share with friends. I’ve made it for 4, for 8, and for 12 and it’s always delicious. At home, we eat it with plain Greek yogurt. For company, we offer yogurt or vanilla ice cream. The only recipe modification I make is to add 1 T. of corn starch to the frozen fruit. I’ve made it with and without the corn starch and prefer it with corn starch added. It makes the syrup from the fruit thicker.
Overall, this is a keeper.
Christina Norris says
This is our favorite dessert this summer. We’ve made it just for us and to share with friends – for 4, 8, and 12 people. It’s always delicious. At home, we eat it with plain Greek yogurt. For company, we offer yogurt or vanilla ice cream. The only recipe modification I make is to add 1 T. of corn starch to the frozen fruit. I’ve made it with and without the corn starch and prefer it with corn starch added. It makes the syrup from the fruit thicker.
Overall, this is a keeper. This is our favorite summer dessert to take to share with friends. I’ve made it for 4, for 8, and for 12 and it’s always delicious. At home, we eat it with plain Greek yogurt. For company, we offer yogurt or vanilla ice cream. The only recipe modification I make is to add 1 T. of corn starch to the frozen fruit. I’ve made it with and without the corn starch and prefer it with corn starch added. It makes the syrup from the fruit thicker.
Overall, this is a keeper.
Chris Norris says
I’m a fan of this recipe as well as your peach crisp recipe – and sometimes I make it with both, combined.
Question: why does the peach crisp say to cover the dish in the oven – while the blueberry crisp recipe doesn’t suggest a cover while in the oven?
The Clean Eating Couple says
Different fruits cook differently!
Rebecca says
Love it! Great healthy sweet treat! Thanks so much for the recipe. The only thing I’d change in the future is coating the frozen blueberries with a bit of arrowroot powder, so it creates more of a thicker sauce.