The first thing I do when blueberries really come into season is eat them by the handful and then I make my Blueberry Crisp…loaded with goodness!

This recipe is wheat-free and would be dairy-free if you just wanted to change the butter to coconut oil in the recipe. But, most importantly it’s just yummy and comforting on a hot summer day…with some real whipped cream, of course!

What’s your fave version of a fruit crisp?

Blueberry Crisp
Cuisine: American
Lots of great crunch and just enough sweetness make this wheat-free blueberry crisp so satisfying. And, this dessert comes together in a snap!
  • Fruit Filling:
  • 6 cups fresh blueberries
  • 2-4 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 good pinch sea salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons of butter or coconut oil to grease the baking dish
  • Topping:
  • ½ cup rolled oats
  • ½ cup raw pecan halves
  • ½ cup slivered almonds
  • ½ cup grated/unsweetened coconut
  • ¼ teaspoon and a pinch sea salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter
  • 2 tablespoons virgin coconut oil plus extra to grease pan
  • ¼ cup honey or pure maple syrup (more if you like it really sweet)
  1. Preheat the oven to 350°F and grease an 8” x 8” glass or ceramic baking dish.
  2. For the fruit mixture: in a bowl mix together blueberries, honey, cinnamon, salt, lemon juice and pour into greased baking pan, set aside.
  3. For the topping: in a food processor add oats, pecans, almonds, coconut, sea salt, cinnamon, butter, coconut oil, honey and pulse for 15-20 times until mixture just starts to come together. Distribute evenly over the blueberry mixture and press it down a bit. Bake for about 35 minutes, let cool for 15 minutes before serving.