Blueberry Cardamom Crisp (Grain-Free)

Overhead view of blueberry cardamom crisp in a cast iron skillet on a dark surface.

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!




  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.


  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