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blueberry crips on a plate with a scoop of vanilla ice cream

Gluten Free Blueberry Crisp

This gluten free blueberry crisp is a healthier twist on the classic dessert. Made with unrefined sugars, coconut oil, frozen blueberries, pistachios and citrus zest!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10



  • 1 tsp lemon zest
  • 1 tsp orange zest can sub for 1 tsp lemon zest
  • 1 tbl fresh squeezed lemon juice about 1/2 of a lemon
  • 1/4 cup GF Flour
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut sugar or any unrefined sugar: succanat sugar, coconut sugar, maple syrup, honey
  • 4 cups Stahlbush Farm Frozen Blueberries 2 (10 oz) bags


  • 1 cup almond flour can sub for any GF flour of choice
  • 1 cup oats
  • 1/2 cup chopped pistachio nuts optional
  • 2 tbl honey or maple syrup
  • 1/2 cup coconut oil melted
  • 1 tsp cinnamon
  • pinch of kosher salt


  • Preheat oven to 350 degrees F.
  • Wash and zest lemon and orange. Set aside. Squeeze half a lemon and set juice aside.
  • In a large mixing bowl, combine flour, sugar, berries, vanilla extract, lemon juice and zest. Using a wooden spoon or spatula, mix to combine.
  • Melt coconut oil in the microwave for 20-30 seconds. Set aside to cool slightly.
  • In a medium mixing bowl, combine flour, oats, pistachio, honey, coconut sugar, cinnamon, salt. Whisk to combine and pour the slightly cooled coconut oil and combine with a fork or whisk. Topping will be coarse and crumbly.
  • Add berry mixture to 8x8 dish or casserole dish of equivalent size. Spread topping mixture over the berries until fully covered.
  • Bake for 35-40 minutes or until the top is a golden brown and crispy and berries are bubbling on the outer edges. If the top is getting too baked, cover with foil and continue baking on 5-10 minute increments or until berries are bubbling.


Cover with plastic wrap or foil and store in the refrigerator for up to 1 week. 
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