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Easy Blueberry Crisp

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 -8 servings 1x


This Easy Blueberry Crisp recipe is simple to make, naturally sweetened with fruit and maple syrup, and topped with a (naturally gluten-free) delicious almond and oatmeal crisp.


  • 1 cup old-fashioned oats (use gluten-free oats if making this recipe GF)
  • 1/2 cup almond meal
  • 1/3 cup sliced or slivered almonds
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1/2 teaspoon salt
  • 5 cups fresh blueberries (or nearly any fruit)
  • 2 teaspoons freshly-squeezed lemon juice
  • 2 teaspoons lemon zest (about the zest of 1 lemon)
  • 2 tablespoons cornstarch


  1. Preheat oven to 350 degrees F.
  2. Add oats, almond meal, almonds, maple syrup, coconut oil and salt to a mixing bowl, and toss until combined.  Set aside.
  3. Pour blueberries into an 8 x 8-inch (or 9 x 9-inch) baking dish.  Sprinkle evenly with lemon juice and lemon zest and cornstarch, and toss until evenly combined.  Sprinkle the oat crisp mixture evenly on top of the berries.
  4. Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling.  Serve immediately.  Or let cool to room temperature, then cover and refrigerate for up to 3 days.