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Healthy Gluten Free Blueberry Crisp

This Healthy Gluten Free Blueberry Crisp uses simple, pantry-essential ingredients and is refined sugar free! A healthy summer dessert for all!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 People
Calories 276kcal
Author Taylor


For the filling:

For the crumble:

  • 1/2 Cup Rolled, old-fashioned oats (GF if needed) (45g)
  • 1/3 Cup Almond flour (34g)
  • 1/4 Cup Tapioca starch (30g)
  • 1/4 Cup Slivered almonds (22g)
  • 1/4 Cup Coconut sugar
  • 1/8 tsp Sea salt
  • 4 Tbsp Coconut oil, melted


  • Pre heat your oven to 350 degrees and spray a pie plate with cooking spray.
  • In a medium bowl combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
  • In a separate, medium bowl, combine all the crumble ingredients, except the coconut oil, making sure to break up the almonds slightly, until well mixed.
  • Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
  • Spread the crumble over top of the blueberries.
  • Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 mins-1 hour.
  • Let cool for at least 10 minutes and then DEVOUR!


Calories: 276kcal | Carbohydrates: 47.8g | Protein: 4g | Fat: 10g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.7g | Sodium: 55mg | Potassium: 124mg | Fiber: 5g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 23mg | Calcium: 4.5mg | Iron: 7mg