Go Back Email Link
–+ servings

Gluten Free Blueberry Crisp

Vanessa Gengaroli
This Gluten Free Blueberry Crisp is topped with coconut and almond flakes and served with a delicious coconut whipped cream. Not only is this blueberry crumble gluten-free it is also dairy-free and refined sugar-free. You can also make it nut-free, by adding extra coconut flakes instead of the flaked almonds.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course baked dessert
Cuisine Western
Servings 8
Calories 332 kcal

Ingredients
 
 

  • 2.2 lbs blueberries Preferably fresh, but you can use frozen
  • 1/2 cup coconut sugar

Crumble

  • 1 cup shredded coconut
  • 1 cup coconut flakes
  • 1 cup flaked almonds omit if nut free and add an extra cup of coconut flakes
  • 1 tablespoon cinnamon powder
  • 1 tablespoon coconut sugar
  • 1/4 cup coconut oil

Coconut Whipped Cream

  • 9 oz coconut cream chilled in fridge overnight or minimum 6 hours
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup

Instructions
 

  • To make the coconut whipped cream. Add the chilled coconut cream to blender with the vanilla extract and maple syrup. Blend until combined well and refrigerate until needed.
  • Prepare oven. Preheat oven to 180 C | 350 F
  • Prepare the blueberry crisp. Spread the blueberries evenly in a baking dish and sprinkle the coconut sugar over the top. In a bowl combine the shredded coconut, coconut flakes, flaked almonds (if using), cinnamon and the coconut sugar and mix thoroughly to combine. Add the coconut oil to the crumble mixture, mixing until well combined and the mixture is crumbly. Sprinkle the crumble mixture evenly on top of the blueberries
  • Cook. Place into the oven for 10 minutes. Remove from the oven and cover with foil and then place back into the oven and cook for another 15 minutes
  • Rest before serving. Rest for 15 minutes and then serve with the coconut whipped cream.

Notes

  • The cook time does not include the time it takes the crumble to cool down.
  • Use fresh blueberries if possible as frozen blueberries will make the dessert more watery.
  • You can make low-carb by omitting sweeteners or swapping with low-carb options.
 

Nutrition

Serving: 1serveCalories: 332kcalCarbohydrates: 32gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 9gSodium: 148mgFiber: 5gSugar: 25g
Keyword blueberries, crisp, crumble, dairy free, gluten free
Tried this recipe?Let us know how it was!