Gluten-Free Blueberry Crisp Recipe is one of my favorite desserts that we’ve had while we are on the clean eating meal plan. It’s a sweet little treat that’s packed with wholesome ingredients for a delicious recipe to make after dinner.

I’m used to having Blueberry crisp that’s loaded with sugar and topped with vanilla ice cream, those are pretty delicious by boy does my waistline disapprove. I’ve learned that these recipes are a once in a rare while type of treat, and I’ve found a way to make a healthier version that we could eat every day if we wanted to.

My hubby and I eat ours warm from the oven just as it is but my boys will still add a scoop of ice cream. Either way is ok, but if you’re giving up dairy (like we are) – you’ll want to avoid adding any ice cream on top.

There’s just something about fruit crisps that I love, they really warm up the house and make them feel warm and inviting. I love to bake different crisps and cobblers when I’m having guests over too.

We’re about ten days into our clean eating change in diet, we’ve given up dairy, carbs, gluten, soy and a mess of other things that I didn’t realize could have such an impact on my health and weight really. It’s been tough, I believe I miss Coke the most but with a strong family history of heart disease, this is what’s best for me.

How to Make Gluten-Free Blueberry Crisp

Ingredients You Need

3 Cups Fresh Blueberries (Frozen would work for this too)
1 tsp Lemon Juice
1 Cup Gluten Free Oats
1 TBSP Almond Flour
1 TBSP Honey or Agave

Instructions

Start by preheating the oven to 350 degrees. Next, mix the blueberries and lemon juice together in an 8×8 baking dish. Using a small bowl mix the oats, almond flour and honey together before sprinkling it over the blueberries. Bake for 25-30 minutes or until the top is browned.

If you love this recipe make sure to check out our list of 25 Gluten-Free Desserts for more inspiration and ideas!