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Lighter blueberry crisp recipe on a fork.

Light and Healthy Blueberry Crisp (Vegan, Gluten-Free)

Lighter blueberry oatmeal crisp made with lower amounts of sugar and fat.
Course Dessert
Cuisine Crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 small servings
Calories 175kcal
Author Lauren Goslin


  • 2 c . blueberries , defrosted if frozen (I use a 10 oz bag of frozen blueberries, which is perfect)
  • 1 T . flour (I like whole spelt)
  • 1 T . natural granulated sugar
  • 1/2 c . oats (I use Country Choice Organic Quick Oats)
  • 3/4 t . cinnamon
  • 1 T . flour (I use spelt)
  • 1 T . natural granulated sugar
  • 1/8 t . sea salt
  • 2 T . coconut oil or butter , in a soft state


  • Preheat the oven to 350 degrees.
  • Mix the berries with the flour and sugar until coated.
  • Pour the mix into a small, lightly oiled baking dish (I use a 7 x 5 inch Pyrex dish).
  • Mix together the ingredients for the topping in a small bowl, except for the oil.
  • Add in the oil last, mashing it in with a spoon until the mixture looks 'pebbly'.
  • Pour the topping atop the berries.
  • Bake the crisp for 35 minutes until bubbly.
  • Cool and serve with whipped cream or as desired.


Nutrition facts are based on using spelt flour and coconut oil. WW points (new system): 5


Serving: 1g | Sodium: 60mg | Sugar: 13.3g | Fiber: 3.5g | Calories: 175kcal | Polyunsaturated Fat: 1.8g | Saturated Fat: 6g | Fat: 7.8g | Protein: 2.4g | Carbohydrates: 26.5g