Blueberry Oat Crisp

This 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 vegan dessert , is summer indulgence without the guilt.

MEDIUM      Servings: 8       Ready In: 50 minutes

Blueberry Oat Crisp - Healthy, Gluten-Free, Whole Grain, Oil-Free, No Refined Sugar, Plant-Based, Vegan

Blueberry Oat Crisp - Healthy, Gluten-Free, Whole Grain, Oil-Free, No Refined Sugar, Plant-Based, Vegan


1 lemon, zest and juice
1 tbsp. tapioca starch
4 cups blueberries (fresh or frozen, thawed)
1 tsp. vanilla extract
1/4 cup dried dates (about 1/5 oz), chopped
1/4 cup oat flour
1 tbsp. poppy seeds
2 tbsp. slivered almonds
2 tbsp. dried blueberries
2 tbsp. cashew butter
2 tbsp. rolled oats
1/2 tsp. salt
2-4 tbsp. water

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Gather ingredients. Preheat your oven to 375 F

To make the Blueberry filling: First, zest the lemon and reserve the zest for the Crisp Topping. 
In a medium bowl, combine the blueberries, tapioca starch, and vanilla. Juice the lemon into the bowl with the blueberries (it should be about 2 tbsp. lemon juice, if you don't have fresh). 
Stir well to coat the berries. Set aside for about 5-10 minutes, to let the berries soften. Meanwhile, make your Oat Crisp topping. 

To make the Oat Crisp topping: First, chop your dates. You can use a food processor, a food chopper, your knife, or use pre-chopped dates. The dates should be chopped into tiny bits. 
In a medium bowl, combine the chopped dates with the oat flour, poppy seeds, sliced almonds, cashew butter, rolled oats, dried blueberries, and salt. Add the reserved lemon zest.
Add 2 tbsp. of water to the mixture. You might end up using more, but this will get you started. 
Use your hands to combine the crisp mixture. You want the mixture to hold enough just to make small clumps. If it's too dry, add water, just a tablespoon at a time, to reach this consistency. 

To make and bake the Crisp: Pour the blueberry filling into an 8-inch pie pan (9-inch will also work). Use your fingers to clump the crisp mixture on top. 
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. 

Chef's Tips: Make and freeze extra Crisp topping. With frozen blueberries, you'll be ready to make this dessert in no-time, any season of the year.

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Nutrition Facts

Serving size: 1/8 of a recipe (3.8 ounces).

Calories 128.15
Calories From Fat (25%) 32.29
% Daily Value
Total Fat 3.86g 6%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 147.91mg 6%
Potassium 183.76mg 5%
Total Carbohydrates 23.51g 8%
Fiber 4.03g 16%
Sugar 11.71g
Protein 2.88g 6%
Calcium 15.7mg 2%
Iron 30.56mg 170%
Vitamin A 44.58IU <1%
Vitamin C 10.4mg 17%

How do you clean those fragile blueberries, strawberries, and raspberries without damaging their fragile skin? A berry bath! Join Chef Katie Simmons in the kitchen as she share her tips on why and how to clean those berries so that you have easy, healthy snacks. Recipes and more at: