This easy blueberry crisp is an easy and delicious dessert, made with juicy blueberries, and a crunchy, butter, brown sugar, and oat topping. It’s the perfect summer dessert to take advantage of blueberry season, and so much easier than making a blueberry pie. I love fruit desserts, and this dessert is also gluten free and low in sugar!
What’s the difference between a crumble, crisp and cobbler?
Crumbles, crisps, cobblers, what’s the difference? Let’s start with crumble and crisp. Both have a fruit base which is lightly sweetened, either tossed with flour or cornstarch to thicken the filling slightly, then topped with a streusel like topping and baked. (This post was originally published on July 15th, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases.)
A crumble topping is generally made of flour, butter, sugar, and sometimes nuts. Whereas a crisp is crunchier, with the addition of nuts and oats. In addition, “crumble” is a term used more in the UK and “crisp” is the term more often used in the US. Cobblers differ from fruit crisps and crumbles as they are topped with a biscuit-like topping. A cobbler topping generally has some sort of leavening, and is soft, and cake-like. In Britain, “cobbler” is called “Eve’s Pudding”, but is made exactly the same way as American cobbler.
Is this crisp gluten free?
Yes! Whereas many fruit crisp recipes have the addition of flour either in the filling or the crumble topping, I’ve omitted all purpose flour and substituted some almond flour. If you are gluten sensitive, make sure you get certified gluten free oats.
Can I use this crisp topping with other fruit?
This gluten free crisp topping goes with any stone fruit, apples or even pears. It’s also a great way to use up slightly sad looking fruit. I will often combine a few peaches, a couple of handfuls of blueberries, raspberries or pitted cherries…whatever I have on hand to make a quick dessert.
Can I use frozen fruit for a fruit crisp?
It depends on the fruit! First of all, make sure that the fruit is thoroughly defrosted and all the liquid is drained. Frozen peaches on the one hand, don’t have the same amount of liquid as say, frozen blueberries. If there is a lot of liquid, you might need a bit more cornstarch to help thicken the filling. But the time when fresh fruit is not available, frozen fruit will work.
Storing a fruit crisp
Fruit crisp can be stored in an airtight container in the fridge for up to three days.
Reheating blueberry crisp
We love it straight out of the oven with a scoop of ice cream, but you can also serve it at room temperature. If reheating it the next day either reheat it in a 250 oven for 20 minutes to take the chill off, or 30 seconds in the microwave if you’re just heating up one piece.
Ingredients for blueberry crisp
- 20 ounces fresh blueberries
- 2 tablespoon lemon juice
- 1/2 cup granulated sugar (adjust to taste depending on the sweetness of the blueberries)
- 3 Tablespoons corn starch
For the crisp topping:
- 1/4 cup almond meal or almond flour
- 1 cup rolled oats (Old-fashioned oats, not quick oats)
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 6 ounces cold unsalted butter, cut into small pieces
- 1/2 cup sliced almonds
How to make blueberry crisp
- Preheat your oven to 350°F. Grease an 8-inch square baking dish. The dish shown is slightly smaller than 8″ x 8″, and oval.
- In a large bowl, gently toss the blueberries with the lemon juice, granulated sugar, and cornstarch until the blueberries are coated evenly. Allow the blueberries to Macerate for a few minutes while you prepare the crumble topping.
3. Transfer the blueberry mixture to the baking dish, and spreading them out in an even layer.
4. Prepare the crumble topping either in a small bowl or food processor. Mix together the almond flour, rolled oats, brown sugar, and salt. Add the cold butter pieces to the mixture and use a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. If using a food processor, pulse all ingredients, except for sliced almonds, 4 or 5 times.
5. Spread the topping evenly over the fruit filling.
6. 6. Bake for about 40-45 minutes, or until the topping turns golden brown, and the blueberries are bubbling and juicy.
Remove the crisp from the oven and let it cool slightly before serving. Serve the blueberry crisp warm with a scoop of vanilla ice cream, fresh whipped cream or Creme Anglaise, to take it over the top!
If you like fruit desserts, you might like:
Blueberry Crisp Filling
- Toss blueberries with sugar, salt, cornstarch, and lemon juice. Coat well. Let the berries sit while preparing the crisp topping.
Blueberry Crisp Topping
- In the bowl of a food processor, pulse oats, almond flour, brown sugar, and pinch of salt.
- Add butter and pulse on and off until mixture resembles coarse crumbs.
- Briefly pulse sliced almonds, or mix in by hand.
Finishing Blueberry Crisp
- Pour blueberries into an 8" x 8" oven safe dish or similar size.
- Top berries with crisp mixture, patting it down over the fruit. Don't worry if it doesn't completely cover all the fruit.
- Bake at 350 degrees F. for 40-45 or until top is crisp and golden brown and filling is bubbly.
- This crisp topping will work with peaches, apples, pears, berries or any combination of fruit.
- Use your favorite spices to complement the fruit, some combinations would be; peaches with ginger, apples with cinnamon or pear and cardamom.
- Instead of sliced almonds, substitute pecans, or walnuts.