This healthy blueberry crisp is absolutely beautiful and sure to impress at any gathering! This breakfast or healthy dessert can be made in a 10 inch tart pan OR, if you want to be a little less fancy, a 9×9 baking dish works great too!
This statement may be controversial but, we can all hopefully agree that the best part of any berry crisp IS THE CRISP. So, I made this recipe with lots of the amazing oatmeal crisp and the perfect amount of light blueberry layer in the middle. If you’re looking for a healthier version of a beautiful and somewhat grandma treat, YOU SHOULD MAKE THIS IMMEDIATELY! And enjoy it for breakfast too because… why not!
This recipe is not only delicious and satisfying, it’s also vegan, gluten free, dairy free, soy free and refined sugar free.
More Healthy Dessert Recipes
Whether you prefer fruity desserts or rich chocolate ones, there is truly something for everyone in my dessert compilation. I’ll list just a few great ones here for you to check out!
- Healthy Apple Cinnamon Bread (Gluten Free + Dairy Free).
- Cherry Pie Bars Recipe (Gluten Free + Vegan).
- Double Chocolate Cookies (Gluten Free + Dairy Free).
- Super Fudgy Vegan Brownies (Gluten Free + Flourless).
Blueberry Crisp Ingredients:
Rolled oats: This is a main ingredient for the crisp mixture. I used old fashion style rolled oats that were organic.
Almond flour: Use almond flour that is blanched and not almond meal as it has a more gritty texture.
Baking soda: This allows the crust to rise a little bit.
Sea salt: Just a little bit of sea salt can bring out the other flavors and ingredients so nicely. If you prefer, you can leave this out or adjust it to your liking.
Maple syrup: A sticky liquid sweetener that has the most amazing flavor. You can try substituting honey or agave but those can brown more quickly in the oven so, check on your tart more often while it’s baking.
Coconut oil: This oil works perfectly in this dessert and tastes lightly sweet and coconutty. You can also use butter instead, if you prefer.
Lemon juice: An acid we add to the blueberry mixture to balance the sweetness. Optionally, you can also add it to the crisp for a little more lemon flavor.
Lemon zest: An optional ingredient in the crisp to add a lovely lemon flavor. Blueberry lemon is one of my favorite flavor combinations, but this dessert is amazing without the lemon too.
Frozen blueberries: I recommend that you use frozen blueberries in this recipe because fresh ones will leave a different texture. If you want to try fresh blueberries, you could replace the coconut sugar with maple syrup for a little more liquid but it may need some water.
Coconut sugar: This unrefined sweetener is perfect in the blueberry mixture. Of course, you can substitute organic cane sugar, if you want.
Tapioca starch: This starch is made from a root and it’s used in this case to thicken the sauce for the blueberry layer.
Blueberry Crisp Recipe Tips:
I always prepare the crisp in one bowl in order to keep the cleanup minimal. Just make sure to break up any clumps in the almond flour before adding the wet ingredients.
Using your hands to fully combine the crisp mixture can be easier with this recipe. You can press the base layer of the crust in the pan with your hands too or you can always use the back of a spoon.
Using frozen blueberries in this recipe works amazingly well and it’s usually much cheaper to purchase frozen fruit rather than fresh. Just add them straight from the freezer to the pot!
Letting this blueberry crisp cool before slicing IS ESSENTIAL whether it’s in a tart pan or a baking pan. Giving it time to cool will allow the slices to stay together much better instead of getting a crumbly mess.
Blueberry Crisp Healthy Recipe:
Keyword: blueberry crisp
Crust and Crisp Topping:
- 1 1/2 cups rolled oats
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil (lightly softened)
- 1 Tablespoon lemon juice (optional)
- 1 Tablespoon lemon zest (optional if you want lemon flavor)
- 2 cups frozen blueberries
- 1/4 cup coconut sugar (or use organic cane sugar)
- 1 Tablespoon lemon juice
- 1 Tablespoon tapioca starch
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl combine rolled oats, almond flour, baking soda and sea salt for the crisp base and topping. Stir and use the back of a fork to break up any clumps. Once the dry ingredients are well combined, stir in maple syrup, coconut oil, lemon juice and zest (it may be easier to use your hands to do this).
- Set aside 1/2 cup of the crisp for topping and press the rest into a 10 inch tart pan or a 9×9 baking dish in an even layer with about an extra half-inch of height along the edge. Place the crust in the oven to bake for 10 minutes, while this is baking is a great time to prepare the blueberry layer.
- Place a small sauce pan on medium heat and add frozen blueberries, coconut sugar and lemon juice. Stirring occasionally, allow the blueberries simmer to let the liquid cook out (this will take 5-8 minutes). When the liquid is cooked out of the berries, use a potato masher to break open some of the berries (this doesn’t have to be perfect). Then, stir in your tapioca starch. Remove pan from heat and set aside.
- After the crust has finished baking, remove from the oven and add the blueberry jam mixture on top. Spread into an even layer using the back of a spoon or a rubber spatula. Finally, use your hands to sprinkle the rest of the oat crisp mixture across the top in small chunks or however you’d like.
- Place the tart ban or baking dish back in the oven and bake for 10-15 minutes or until the edges of the oatmeal crisp turn lightly golden brown.
- Allow the pan to cool before slicing.
More Recipes with Oats
If you’re looking for more recipes with oats, here are some great ones that can be for breakfast or a healthier dessert as well.
- Healthy Fudge Oat Bars (Gluten Free + Vegan).
- Chocolate Chip Oatmeal Cookies (Gluten Free + Dairy Free).
- Peanut Butter Banana Breakfast Cookies (Gluten Free + Vegan).
Leave a Comment
This post is a recipe for blueberry crisp you can bake in a tart pan as well as a 9×9 baking dish. If you enjoy healthier recipes like this one, feel free to check out some other recipes on my blog. If you make this blueberry crisp, please consider leaving a comment below to let me know how you liked it! I hope you enjoy the recipe and have a great day!