This delicious low sugar blueberry crisp combines a syrupy blueberry base with a lightly sweetened, cinnamon oat topping.
This blueberry crisp is just the right amount of sweet, especially when it’s topped with some whipped cream and a sprinkle of cinnamon.
I love desserts with fruit, as there’s a lot less need for added sweeteners.
In this case, I’ve only included three tablespoons total sugar, and my kids all gave it a big thumbs up!
I love how easy this recipe is too. No need to defrost the blueberries or do anything fancy. Just mix, add everything to a baking dish, set it to bake for about 30 minutes, and you have a delicious, healthy dessert!
Ingredients and substitutions
- Frozen blueberries – I’ve actually never tried using fresh blueberries, but I assume they’d work well!
- Coconut sugar – Any granulated sugar will work
- Arrowroot – This is used for thickening; cornstarch or tapioca starch can also be substituted.
- Lemon juice – Not essential, but it brightens the taste of the blueberries.
- Rolled oats – Quick oats can be used too.
- Flour – I’ve used spelt, whole wheat, barley, and oat flours with great results!
- Cinnamon – You can omit this, but I love the flavor it adds.
- Sea salt
- Butter – Softened coconut oil can also be used.
Instructions
Step 1: Mix the blueberries with the sugar, arrowroot, and lemon juice. You can do this right in the baking dish, just butter the dish beforehand.
Step 2: In a bowl, mix the oat topping. Add in the butter last and use a fork or your hands to create a crumbly texture.
Step 3: Evenly spread the oat topping on the blueberry mixture.
Step 4: Bake the crisp for 25-30 minutes until the berries are a-bubblin’!
Tips for the best crisp
- Allow the crisp to cool completely in order that the berries congeal properly.
- A crisp, especially one that is lower in sugar, is only as good as the fruit you use! Taste your berries beforehand to make sure they are nice and sweet.
Ways to serve it
- Top it with freshly made whipped cream.
- Serve it warm with some Low Sugar Vanilla Ice Cream.
- For a healthier spin, dollop a spoonful of Greek yogurt on top.
Low Sugar Blueberry Crisp
Ingredients
FILLING
- 4 cups frozen blueberries rinsed
- 1 Tablespoon coconut sugar
- 1 Tablespoon lemon juice
- 1 ½ Tablespoons arrowroot
TOPPING
- 1 cup quick or rolled oats
- 2 Tablespoons flour I use oat, barley, or spelt
- ¼ teaspoon cinnamon
- 2 Tablespoons coconut sugar
- ¼ teaspoon sea salt
- ¼ cup softened butter
Instructions
- Preheat the oven to 350℉.
- Mix the berries with sugar, lemon juice, and arrowroot until coated.
- Pour the blueberries into a well-oiled 8 x 8 inch baking dish.
- Mix together the ingredients for the topping in a bowl, except for the butter.
- Add in the butter last, mashing it in with a spoon until the mixture looks 'pebbly'.
- Spread the mixture atop the berries.
- Bake the crisp for 25-30 minutes until bubbly.
- Cool completely to allow the filling to set.
- Top with fresh whipped cream or ice cream.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Super healthy! I love this recipe! I’ve never actually made a fruit crisp!
This looks so delicious! I love the simplicity of it.
Thanks for the link to that men’s health workout- I definitely can’t wait to try it!
I find I really don’t like the gym, so what works for me is workouts I can do at home- running, yoga and lots of body weight training!
Yum! I can’t wait to try it 🙂 Blueberries will be in season soon up here in SD, so I will be stocking up and trying your delicious creation!
Thanks Sammi! I hope you like it if you try it!
Oh my this looks good!! I will definitely have to give it a try ;). Like you, I’ve been keeping up with my workouts during this pregnancy. I am a firm believer that keeping in shape and eating healthy during pregnancy helps during labor AND rebound quicker post pregnancy 🙂
Thanks Nina, I’m with you girl! I definitely notice a difference with it. 🙂
Lauren,
I love, love LOVE the site’s new look! Fresh, clean, simple but so PRETTY. 🙂 And the new logo is supercute. 🙂
Thanks so much Liz! 🙂
Good thing I have all the ingredients on hand to make this blueberry crisp.. it looks like such a delicious dessert and perfect for a weeknight.
I’m so into making some fruit based desserts soon too. Looking forward to those fresh summer berries! Speaking of fresh, love the new look! Nice and clean just like the recipes. 😉
I love the new blog design. Liz did – once again – an amazing job!
And I would never say no to a crisp, especially when there are blueberries involved!
This was delicious, we topped it with some coconut ice cream, so that made up for any lack of sweetness for the kids. Thanks Lauren!
The crisp was sooo good! As soon as I saw your recipe I got up and made it. My only problem, I couldn’t stop eating it. I’m sure it’s not quite as healthy, low sugar/Cal if I eat the entire pan. 🙂
Thanks Andrea, I’m happy you liked it!
Love this recipe. So easy to make! I use swerve granular sugar (0 cal) and almond flour.
I just made this, and it was delicious! I made them in individual ramekins because that is what I had at hand. Can I freeze the unbaked individual servings to bake at another time, or would that ruin the consistency? Thank you so much for for sharing this yummy recipe!