This Lemon Blueberry Crisp has a crunchy almond oat topping and a juicy blueberry layer that is sweet, tangy, and packed with flavor! Naturally vegan and gluten-free!
When blueberry season rolls around I rush into the kitchen to make this lemon blueberry crisp. It's either that or my vegan muffins with lemon and blueberry.
I love this recipe because it requires 10 simple ingredients to prepare and can be served as breakfast, snack, or dessert!
Similar to my apple oat crisp, this one too has a layer of buttery oats, but this time it's over a layer of juicy blueberries. Serve it with a scoop of ice cream and that's what I call the perfect balance of textures and flavors.
For more delicious blueberry recipes, check out my Blueberry Bundt Cake with Pancake Mix and Dairy-free French Toast Casserole.
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Ingredients & Substitutions
- Blueberries. This recipe works well with both frozen and fresh blueberries. Alternatively, you can use frozen mixed berries.
- Lemon juice and zest. To balance out the sweetness and add zing.
- Cornstarch. 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 sugar works well here (think coconut sugar, granulated sugar, etc.).
- Rolled oats. I like to use rolled oats both for making crisps, as well as for my favorite overnight oats without milk. They have a chewy texture which makes them super versatile. Use gluten-free if needed.
- Oat flour. It helps to bind the crisp topping together. You can substitute it with almond flour or all-purpose flour.
- Almonds. They give an amazing crunch but can be swapped for any other nut/seed you like.
- Coconut oil. We use refined coconut oil, because of its neutral flavor. You can also use melted butter or any neutral oil.
- Salt. To bring out the sweetness of this crisp.
See the recipe card below for the full list of ingredients and exact measurements.
How to Make Lemon Blueberry Crisp
Step 1: Preheat oven to 350ºF (180ºC). Add blueberries to a baking dish, alongside sugar, lemon juice, lemon zest, and cornstarch. Give everything a good mix until everything is well-coated.
Step 2: Next, make the topping by mixing all of the dry ingredients in a medium bowl - rolled oats, oat flour, almonds, sugar, and salt. Then, add the coconut oil and mix one last time.
Step 3: Top the blueberries with the oat mixture and bake for 35-40 minutes or until the crisp is golden brown.
Let it cool for at least 20 minutes before serving. We think that serving it with ice cream makes for the best combo!
👩🏼🍳 Petra's Tips
- Make sure to use good-quality blueberries, ideally ones that are in season. They are a key ingredient in this recipe.
- Let the crisp cool down for at least 20 minutes before serving. This will allow the blueberry filling to set.
- If you want a juicer filling, add less cornstarch - 1 tablespoon instead of 1 ½.
- You can make this recipe with any type of berry that you like, or even use mixed berries.
Recipe FAQs
The tartness of lemon offers a bright, zesty contrast to the sweetness of blueberries. Lemon enhances blueberries' flavor by adding acidity that highlights their natural sweetness.
If the berries you used are especially juicy, your blueberry crisp might have a watery filling. In this case, it's best to allow the crisp to cool down and set before serving.
Absolutely! If berries are not in season, but you still want to make this recipe, you can use frozen blueberries (no need to thaw). You'll need to add 1 tablespoon more cornstarch as frozen fruit releases more liquid than fresh.
You can swap the almonds with the same amount of pumpkin, hemp, or sunflower seeds.
To make this crisp without oats, swap them with more chopped nuts or quinoa flakes. For the oat flour, you can use almond flour instead. For further instructions, we recommend checking out this grain-free berry crisp.
Storage & Reheating
- Fridge: Let the crisp cool to room temperature, then transfer to an airtight container. Store 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 the 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.
More Blueberry Recipes
If you tried this Lemon Blueberry Crisp or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Juicy Lemon Blueberry Crisp
Ingredients
Filling
- 6 cups fresh blueberries
- 1 ½ tablespoon cornstarch
- 1 tablespoon light brown sugar
- Zest of 1 lemon
- 1 teaspoon lemon juice
Topping
- 1 cup rolled oats (gluten-free if needed)
- 1 cup oat flour (gluten-free if needed)
- ⅓ cup light brown sugar not packed
- ½ cup raw almonds roughly chopped
- ¼ cup + 1 tbsp coconut oil melted
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 350ºF (180ºC).
- Prepare the blueberry filling by adding all of the ingredients into a baking dish - blueberries, cornstarch, sugar, lemon juice, and lemon zest. Mix well.6 cups fresh blueberries, 1 ½ tablespoon cornstarch, 1 tablespoon light brown sugar, Zest of 1 lemon, 1 teaspoon lemon juice
- To make the crisp topping, mix the dry ingredients in a medium bowl- oat flour, rolled oats, sugar, chopped almonds, and salt.1 cup rolled oats, 1 cup oat flour, ⅓ cup light brown sugar, ½ cup raw almonds, ¼ teaspoon salt
- Next, add melted coconut oil and mix once more, until everything is well coated.¼ cup + 1 tablespoon coconut oil
- Top the blueberry filling. Bake for 35-40 minutes or until top is golden.
- Let cool for at least 20 minutes before serving.
Video
Notes
- 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.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tom says
I live in a pretty warm place and this crisp actually made me look forward to the hot days so I can have an excuse to make on of these.