Easy, Gluten-Free Blueberry Oat Crisp

This Vegan Blueberry Crisp recipe sings of summer, with both fresh and dried blueberries. A crumbly gluten-free oat topping adds crunchy texture for the naturally-sweet blueberry filling. Free of refined sugars and syrups, this healthy dessert, is summer indulgence without the guilt.

Chef Katie’s Plant-Based Baking Tips:

What is Oat Flour: Oat flour is made from ground whole grain oats. It has a nutty flavor and light, fluffy texture. It is naturally gluten-free. However, it can be processed in facilities near wheat, so check for “Certified GF” if you need to avoid gluten. You can add oat flour to many of your muffin and bread recipes for lighter texture.

Make Extra Topping: Make extra of the Gluten-Free Oat Crisp topping and freeze it. With frozen peaches and frozen wild blueberries, you’ll be ready to make this dessert in no-time, any season of the year.

Endless Variations:  Use this recipe as a template for enjoying summer’s fruits.  You can swap out the blueberries for strawberries or blackberries. Or, make a Peach, Plum, Wild Blueberry Summer Oat Crisp.

Nut-Free: Substitute sunflower or hempseeds for the cashews.

Baking Without Refined Sugar or Syrup: I’m on a mission to get rid of empty calories.  This recipe doesn’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.

Easy, Gluten-Free Vegan Blueberry Oat Crisp

Medium  |  Servings: 8  |  Ready In: 50 minutes

If you like this recipe, you’ll also enjoy: Peach, Plum, Wild Blueberry Summer Oat Crisp, Berry Good Stuffed Sweet Potatoes with Organic Blackberries, Blueberries, Cinnamon, and Hemp Seeds, and Blueberry Buckwheat Pancakes.

Check out more whole foods, plant-based Fruit Recipes: Cherries, Berries, Pineapple, Pears: 15 Easy and Creative Healthy Fruit Recipes.

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5 from 1 vote

Easy, Gluten-Free Vegan Blueberry Oat Crisp

This Vegan Blueberry Crisp recipe sings of summer, with both fresh and dried blueberries. A crumbly gluten-free oat topping adds crunchy texture for the naturally-sweet blueberry filling. Free of refined sugars and syrups, this healthy dessert, is summer indulgence without the guilt.

Course Dessert

Cuisine American, Gluten-Free, Plant-Based, Seasonal, Vegan, Vegetarian

Keyword 4th of July, baking, berries, blueberries, crisp, crumble, dessert, easy, Farmer’s Market, gluten-free, healthy, no refined sugar, summer, vegan, vegetarian, wfpb

Total Time 50 minutes minutes

Servings 8

Calories 158kcal

Ingredients

• Ingredients

For the Gluten-Free Oat Crisp:

• 1/2 cup dried pitted dates about 100g
• 1/4 cup oat flour
• Zest of 1 lemon
• 1/2 cup cashews
• 2 tablespoon rolled oats
• 1/2 teaspoon salt
• 2-4 tablespoon water as needed
• 1 tablespoon poppy seeds

For the Vegan Blueberry Filling:

• 4 cups blueberries fresh or frozen, thawed
• 1 teaspoon vanilla extract
• Juice of 1 lemon
• 1 tablespoon tapioca starch

Instructions

• Preheat your oven to 375 F.

To make the Gluten-Free Oat Crisp topping:

• In a food processor, combine the dates, oat flour, lemon zest, and cashews. Pulse until you get a crumbly texture.
• Add the oats, salt, 2 tablespoons of water and poppy seeds. Pulse a few more times, to combine. You want a clumpy, coarse Crisp topping. Add more water, one tablespoon at a time, until the mixture holds together. Set Crisp topping aside.

To make the Vegan Blueberry filling:

• In a large bowl, combine the blueberries, vanilla, lemon juice, and tapioca starch.  Stir well to coat the berries.

To make and bake the Vegan Blueberry Oat Crisp:

• Pour the blueberry filling into an 8-inch pie pan. Sprinkle the Gluten-Free Oat Crisp topping evenly to cover. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.
• Let cool about 10 minutes before serving.

Notes

Medium  |  Servings: 8  |  Ready In: 50 minutes

Nutrition Facts

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