This Blueberry Crisp has a crunchy almond oat topping and a blueberry layer that is sweet, tangy, and packed with flavor! Our secret ingredient brings this fruit crisp to a whole new level!
Okay, I know it's pretty bold to say this is the best crisp. But I was truly amazed how something so quick and simple can be so good!
This recipe for blueberry crisp requires 10 ingredients to prepare and can be served as breakfast, snack, or dessert! It's light and fruity, and pairs so well with a scoop of vanilla ice cream or some yogurt!
- Blueberries. For best results, make sure to use good-quality blueberries, preferably in season.
- Lemon juice. For balancing out the sweetness.
- Lemon zest. Adding lemon zest brings this recipe for blueberry crisp to the next level!
- Corn starch. To thicken up the blueberry filling. If you don't have it on hand, you can use tapioca or arrowroot starch.
- Sugar. We like brown sugar, but any type of sugar works well here.
- Rolled oats. They give the crisp a chewy texture, which I personally love. Use gluten-free if needed.
- Oat flour. Helps to bind the crisp topping together.
- Almonds. They give an amazing crunch to this crisp.
- Coconut oil. We use refined coconut oil, because of its neutral flavor. You can also use vegan or regular butter.
- Salt. For bringing out the sweetness of this crisp.
How to Make this recipe
Pre-heat oven to 350ºF (180ºC). Add blueberries to a baking dish, alongside the rest of the ingredients for the filling. Give them a good mix until everything is well coated.
Next, make the topping by mixing all of the dry ingredients in a bowl. Then, add the coconut oil and mix one last time.
Top the blueberries and bake for 35-40 minutes or until the crisp is golden.
Let it cool for at least 20 minutes before serving. We think that serving it with ice cream makes for the best combo! Think warm crisp and cold ice cream... so good!
Optional add-ins and substitutions
- Use frozen blueberries: If berries are not in season, but you still want to make this recipe, you can make it with frozen blueberries!
- No oats: To make this crisp without oats, swap the rolled oats with more chopped nuts. For the oat flour, you can use almond flour instead. For further instructions, we recommend checking out this grain-free berry crisp.
- Add more nuts: I love how nuts bring crunch and toastiness. This recipe originally uses ½ cup chopped almonds, but you can definitely double that if you like.
- Nut-free: If you can't have nuts for some reason, you can swap them with the same amount of pumpkin seeds or sunflower seeds. You can also try making this recipe with another nut of choice- walnuts, cashews, pecans, etc.
Does blueberry crisp need to be refrigerated?
You don't really need to, but I highly recommend it. To make it last longer, it's best to store this blueberry crisp in the fridge. Otherwise, it may go bad in just 2 days, compared to 4-5 days if stored in the fridge. If you like to eat your crisp warm, you can reheat it later.
- Fridge: When the crisp is completely cooled, transfer to a covered container. Save in the fridge for up to 4-5 days. Keep in mind that as the days pass by, the crisp topping becomes a bit soggy.
- Freezer: For best result, freeze the crisp before baking and bake when you are ready. No need to let it thaw before cooking.
- Re-heat: Pre-heat oven to 350ºF (180ºC). Transfer blueberry crisp to a baking dish and bake for 7-10 minutes or until warm.
- Make sure to use good-quality blueberries, ideally ones that are in season. They are a key component in this recipe.
- Let the crisp cool down for at least 20 minutes before serving. This will allow the blueberry filling to set.
- Don't skip the lemon zest! This simple ingredient adds a TON of flavor and you don't want to miss out on it!
- If you want a juicer filling, add less corn starch - 1 tablespoon instead of 1 ½.
- You can make this recipe with any type of berry that you like, or even use mixed berries.
More Vegan Breakfast Recipes
BEST Recipe for Blueberry Crisp
- 6 cups blueberries
- 1 ½ tablespoon corn starch
- 1 tablespoon sugar
- Zest of 1 lemon
- 1 teaspoon lemon juice
- 1 cup rolled oats (gluten-free if needed)
- 1 cup oat flour (gluten-free if needed)
- ⅓ cup sugar
- ½ cup raw almonds, roughly chopped
- ¼ cup + 1 tbsp melted coconut oil
- ½ teaspoon salt
- Pre-heat oven to 350ºF (180ºC).
- Prepare the blueberry filling by adding all of the ingredients into a bakin dish - blueberries, corn starch, sugar, lemon juice and lemon zest. Mix well.
- To make the crisp topping, mix the dry ingredients to a bowl- oat flour, roleld oats, sugar, chopped almonds and salt.
- Next, add melted coconut oil and mix once more, until everything is well coated.
- Top the bluebery filling. Bake for 35-40 minutes or until top is golden.
- Let cool for at least 20 minutes before serving.