Blueberry Cardamom Crisp (Grain-Free)

Blueberry Cardamom Crisp is a quick and easy dessert, with juicy blueberries, a hint of cardamom and a crunchy, grain-free topping. It’s gluten-free, vegan and refined sugar-free, and it requires just nine ingredients with five minutes prep time!

It’s National Blueberry Month, and I’ve joined with a group of food bloggers to bring you blueberry recipes all week-long! The festivities are being hosted by Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures, and we’re planning to treat you to all sorts of sweet and savoury blueberry recipes this week.

A list of the recipes being shared today is included at the end of this post, and be sure to check back throughout the week for more blueberry recipes. You can also follow the hashtag #blueberryweek on social for more blueberry inspiration!

Blueberry Cardamom Crisp

So my first contribution to blueberry week is this Blueberry Cardamom Crisp. I love crisp recipes, and this one is now officially my favourite. It’s so easy to make, and uses minimal ingredients. Yet, when you bake it up in a skillet and top it with ice cream, it looks so fancy. Your guests will never know you spent just five minutes pulling it all together!

Best of all, this blueberry crisp is made with wholesome ingredients like buckwheat flakes, maple syrup and almond butter, and it’s butter and oil-free, with no refined sugar. You could definitely eat this crisp for breakfast!

What ingredients do you need to make Blueberry Cardamom Crisp?

You only need nine ingredients to make this healthy blueberry crisp!

• Blueberries
• Cardamom
• Maple syrup
• Tapioca flour
• Shredded coconut
• Buckwheat flakes
• Almond flour
• Almond butter
• Salt

How do you make this Gluten-Free Blueberry Crisp?

This crisp recipe takes just about five minutes to prepare!

Add the blueberries to a large bowl and stir in the maple syrup, tapioca flour and cardamom. The tapioca flour is similar to corn starch and will help thicken the blueberry mixture as it bakes. As for the cardamom, it pairs nicely with the blueberries, adding a slight citrusy and spicy note to the crisp.

Add the blueberry mixture to the bottom of a greased cast iron skillet (or baking dish) and set aside. In another bowl, add the buckwheat flakes, almond flour, coconut, salt, almond butter and more maple syrup. Mix with a fork or your fingers until a wet, crumbly mixture forms. Layer this mixture onto the blueberries, and press down on it slightly. The crumbs won’t completely cover the blueberries, and that’s okay.

Bake at 375F for 28-30 minutes, and serve warm!

How do you store blueberry crisp?

Any leftover crisp should be stored in an airtight container in the fridge and enjoyed within 3-4 days.

Can you re-heat blueberry crisp?

While this crisp is best enjoyed fresh out of the oven, with the blueberries bubbling over the crispy topping, you can re-heat it in the microwave. Just add the desired amount to a microwave safe bowl, and microwave until heated through. The topping may not be as crispy once re-heated, but it still tastes delicious.

Some tips for making this healthy blueberry crisp:

• I like to use fresh blueberries, but you can also use frozen. Just make sure to de-frost and pat them dry with a paper towel before adding to the crisp.

• To keep this recipe gluten-free, make sure your cardamom is gluten-free and that you’re using buckwheat flakes, which resemble oats and are naturally gluten-free and grain-free.

• If you don’t have buckwheat flakes, and you don’t need this recipe to be grain-free, you can substitute gluten-free rolled oats.

• I used almond butter, but another nut butter of your choice will work too.

• You can change-up this recipe and use other berries. I recently made this crisp with a mix of strawberries and cherries, so don’t be afraid to change it up based on the fruit you have on hand.

• I like to serve fruit crisps with ice cream. To keep it dairy-free and vegan, you can use a coconut or cashew-based ice cream, or whip up your own like this cherry chocolate chip nice cream.

Other crisp recipes you might enjoy:

Apple, Cranberry and Pomegranate Oatmeal Crisp

Strawberry Rhubarb Crisp with Chia Seeds by Donna at Seasons Healings

Simple Pear Crisp by Kelsie at Itsy Bitsy Kitchen

If you make this Blueberry Cardamom Crisp, I would love to hear what you think in the comments below!

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Blueberry Cardamom Crisp (Grain-Free)

★★★★★

5 from 8 reviews

Blueberry Cardamom Crisp is a quick and easy dessert, with juicy blueberries, a hint of cardamom and a crunchy, grain-free topping. It’s gluten-free, vegan and refined sugar-free, and it requires just nine ingredients with five minutes prep time!

• Author: Leanne
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: Gluten-Free

Scale 1x2x3x

Ingredients

• 4 cups fresh blueberries
• 1/4 + 1/4 cup maple syrup, divided
• 1 tablespoon tapioca flour
• 1/2 teaspoon cardamom
• 1 cup buckwheat flakes
• 1/4 cup almond flour
• 1/4 cup coconut, shredded and unsweetened
• 1/4 teaspoon kosher salt
• 1/4 cup natural almond butter

Instructions

1. Pre-heat oven to 375F and grease a 10-inch cast iron skillet, pie plate or baking dish.
2. In a large bowl, add the blueberries, along with a 1/4 cup maple syrup, tapioca flour and cardamom and stir until well incorporated. Pour into the bottom of the prepared skillet or dish.
3. In a medium-sized bowl, whisk together the buckwheat flakes, almond flour, coconut and salt, then add in the almond butter and remaining 1/4 cup maple syrup. Mix with a fork or your fingers until a wet, crumbly mixture forms. Layer the mixture on top of the blueberries, and press down slightly on the topping. The crumbs won’t completely cover the blueberries, but that’s okay.
4. Bake for 28-30 minutes, or until the crumble topping is browned and the blueberries are bubbling around the edges.
5. Serve warm with ice cream. Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days.

Notes

1. I like to you fresh blueberries, but you can also use frozen. Just make sure to de-frost them and pat dry with a paper towel before adding to the crisp.
2. To keep this recipe gluten-free, make sure your cardamom is gluten-free and that you’re using buckwheat flakes.
3. If you don’t have buckwheat flakes, and you don’t need this recipe to be grain-free, you can substitute gluten-free rolled oats.
4. I used almond butter, but another nut butter of your choice will work too.
5. To keep this crisp dairy-free and vegan, serve with a coconut or cashew-based ice cream.

Keywords: berry crisp, grain-free crisp

Blueberry Week Recipes

Breakfast

• Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
• Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
• Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• Blueberry Basil Bourbon Smash by Cookaholic Wife
• Blueberry Bubble Tea by Our Good Life
• Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
• Blueberry Syrup with (Optional) Bourbon by Food Above Gold
• Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• Blueberry Barbecue Sauce by Karen’s Kitchen Stories
• Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Blueberry Curd by Caroline’s Cooking

Dinner

• Blueberry Bison Chili by Savory Moments
• Blueberry Romaine Salad by Jolene’s Recipe Journal
• Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
• Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• Blueberry Cardamom Crisp by Crumb Top Baking
• 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
• Blueberry Cheesecake Ice Cream by Cooking For My Soul
• Blueberry Cobbler by Family Around the Table
• Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
• Blueberry Peach Oatmeal Bars by The Beard and The Baker
• Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
• Vegan Blueberry Orange Layer Cake by The Baking Fairy