Perfect for breakfast, brunch, or dessert, this gluten free Cinnamon Blueberry Crisp is healthy and allergy friendly too!
Perfect for dessert, breakfast, or brunch, this Cinnamon Blueberry Crisp is delicious (and allergy friendly!). This is fruity and not too sweet, and it’s gluten free so anyone can enjoy it!
Gluten Free Cinnamon Blueberry Crisp (Dairy Free)
Perfect for breakfast, brunch, or dessert, this gluten free Cinnamon Blueberry Crisp is healthy and allergy friendly too!
Gluten Free, vegan; Free of: dairy, eggs, soy
Print
Pin
Rate
Gluten Free, vegan; Free of: dairy, eggs, soy
Servings: 4 servings
Calories: 174kcal
Ingredients
Fruit Base
- 12 oz frozen blueberries @ 3 cups
- Juice and zest of 1 lemon*
- 1 Tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
Topping
- ¾ cup gluten-free oats grind 1/4 cup into a course flour
- 1 Tablespoon brown rice flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 Tablespoon Stevia in the Raw
- 1 Tablespoon pure maple syrup
- 1 to 2 Tablespoon coconut oil melted
Instructions
- Preheat oven to 350˚ F.
- Prepare the crisp topping by mixing all the dry ingredients together in a small bowl. Add the agave nectar and melted coconut oil and mix with a fork until crumbly. Set aside.
- Combine the frozen blueberries with the lemon juice, lemon zest, agave, and ground cinnamon. Place in a small baking dish (@ 8x5”) and sprinkle the crisp topping over the top.
- Bake in the oven for 30 minutes. Serve warm; add some dairy-free ice cream on top!
Notes
* The crisp I made originally had juice from 1/2 lemon, and it didn’t seem to have enough tartness to it. Unless your blueberries are tart, you can use an entire lemon and maybe even skip the sweetener
Nutrition
Calories: 174kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 148mg | Potassium: 142mg | Fiber: 4g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 8.3mg | Calcium: 29mg | Iron: 0.9mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist