Blueberry Crisp without Oats

Overhead of a blueberry crisp in an oval dish with ice cream on top and some scooped out.

Blueberry Crisp without Oats is a quick and easy dessert with juicy blueberries, a hint of cardamom and a crunchy topping. It’s naturally gluten-free, vegan and refined sugar-free, and it requires just nine ingredients with five minutes prep time!

Course Dessert

Cuisine American

Keyword blueberries, blueberry crisp, gluten-free, no oats, refined sugar-free, vegan

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 319kcal

Author Leanne

Ingredients

For the blueberry filling:

4 cups fresh blueberries
¼ cup maple syrup
1 tablespoon tapioca flour
½ teaspoon cardamom

For the crisp topping:

1 cup buckwheat flakes
¼ cup almond flour
¼ cup unsweetened coconut flaked or shredded
¼ teaspoon kosher salt
¼ cup maple syrup
¼ cup natural almond butter room temperature

Instructions

Pre-heat oven to 375F and grease a 10-inch baking dish, pie plate or cast iron skillet (see note).
To prepare the filling, add the blueberries to a large bowl, along with the maple syrup, tapioca flour and cardamom. Stir until well combined. Pour into the bottom of the prepared dish and set aside.
For the crisp topping, add the buckwheat flakes, almond flour, coconut and salt to a large bowl and stir until combined. Add in the maple syrup and almond butter, and mix with a fork or your fingers until a wet and crumbly mixture forms.
Scatter the buckwheat mixture over the blueberries and press down slightly on the topping.
Bake for 28-30 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
Serve warm with ice cream. Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.

Notes

You can make this recipe in a 10-inch cast iron skillet, pie plate or casserole dish. In the photos here, I used a 8"x12" oval ceramic dish. If you use a smaller dish or skillet, your blueberry and crisp layers will be thicker, so you may need to bake them for a few extra minutes.
I like to use fresh blueberries, but you can also use frozen. Just make sure to de-frost them first, drain them of any water and then pat them dry with a paper towel.
If you can't find buckwheat flakes, you can use an equal amount of rolled oats. The crisp won't be grain-free, but if you use certified gluten-free oats, the crisp will still be gluten-free.
I bring the almond butter to room temperature to help it mix into the buckwheat mixture easily. You can also microwave it for 20-30 seconds to soften it.

Nutrition