RECIPE 3 minutes

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Blueberry Crispy Crumble

This blueberry crispy crumble recipe is gluten-free, vegan, and refined sugar-free. Plus, it can be made with frozen fruit in a pinch.

What's the difference between a cobbler, crisp, and crumble? All of these desserts feature fruit topped with some kind of pastry. A cobbler traditionally has a biscuit-type topping. Crumbles and crisps are close cousins that have a streusel-like topping. So, what's the difference between them? Crisps usually have oats that toast up when you cook them. Since this version has an oat and almond flour topping, it’s a hybrid—hence the name Blueberry Crispy Crumble.

By Suzanne Boothby

Prep Time:
10 min
Cook Time:
40 min

Serves 6-8


  • 6-8 cups of blueberries*
    1 tablespoon lemon juice
    1 tablespoon arrowroot starch (or cornstarch or gluten-free flour)
    1 cup gluten-free rolled oats
    1 cup roughly chopped pecans or Brazil nuts (or another nut of choice)
    1/2 cup almond flour
    1/3 cup shredded coconut
    1/2 cup coconut sugar (or organic cane sugar)
    1/4 cup melted extra-virgin coconut oil
    1/4 teaspoon cinnamon
    1/4 teaspoon sea salt

    *You can also use a combination of berries like strawberries, blackberries, raspberries—or slice up stone fruits such as apricots, peaches, or cherries.


  1. Preheat the oven to 350°F. Add blueberries to a 9x13-inch or similar size baking dish and mix in lemon juice and arrowroot starch. In a medium bowl, stir together oats, pecans, almond flour, coconut, coconut sugar, coconut oil, cinnamon, and sea salt. Once combined, spoon the topping over the blueberries. Gently press the mixture down using the back of a spoon.

  2. Bake for about 40 minutes, or until the fruit is bubbling and the top is golden brown. Let cool for 10 minutes. Serve with a scoop of homemade vanilla ice cream, if you like. 

    © 2019 Suzanne Boothby. Used with permission.