Easy Blueberry Crisp

This easy blueberry crisp has a healthy spin, made with almond flour and just enough sugar. And the flavor? Pure, tangy blueberry!

Easy blueberry crisp

“Food has a power to bring us together like nothing else. We fall in love over food, we celebrate over food, and we mourn over food. Why can’t we channel this power toward health?” That’s Liz Moody in her new cookbook Healthier Together. The book is all about finding a partner to embrace healthier cooking. And of course as a couple who fell in love with food together, Alex and I couldn’t love this concept more! This easy blueberry crisp is a recipe from the book, stepping up the time-honored crisp tradition with some nutrient-dense whole foods. Oh and it tastes incredible. Keep reading for her delicious blueberry crisp recipe!

Related: 12 Gluten Free Desserts Everyone Will Love

Healthier Together Cookbook

About the book: Healthier Together

This blueberry crisp recipe is from Liz Moody’s Healthier Together. As I mentioned, Alex and I are all about the theme of her book–because the two of us experienced the power of getting healthier together, too! Alex and I would not be cooking today if it weren’t for each other. The power of the accountability and serious fun of pursuing healthy, plant-filled foods together is what makes it stick. And that’s exactly what Liz found with her husband, as they joined forces in the kitchen together and fell in love over food. The main point of her book is that the best way to accomplish nourishing your body through food is with another person, whether a partner, friend, roommate or coworker.

As you might guess, because of our shared stories, we’ve connected with Liz in real life, too! She could not be a more lovely person, and we’ve always been a huge fan of the vibrant and delicious recipes on her website. So we could not wait to get our hands on her book. Not surprisingly, it’s everything we could hope for: the recipes are interesting and unique, while at the same time things you can actually make in your kitchen. AND they’ve got a healthy spin. While it’s not a vegetarian or vegan cookbook, it has plenty of vegetable-forward recipes for everyone to enjoy.

Get the book! Order Healthier Together

Easy Blueberry Crisp

How to make blueberry crisp

So, this easy blueberry crisp is everything: it’s simple to make, it’s got a healthy spin, and it tastes SO, so good. The filling is like eating pure blueberry. And guess what: there’s no sugar in the filling! Only 1/2 cup of sugar is included in the crisp topping, but it’s the perfect amount of sweetness: just enough so that the blueberries shine but not so much that you have to brush your teeth immediately afterwards. What really puts it over the edge is the lavender — it’s optional, but adding a little crushed culinary lavender steps it up to a new level. You can find usually lavender in the spice aisle in your grocery, at a specialty spice store, or online.

How to make blueberry crisp? Crisp is an age old tradition, but this one has a modern spin. For the blueberry filling, simply mix blueberries with arrowroot powder for thickening, vanilla and lemon juice. Then the crisp topping is a mixture of almond flour, butter, oats and sugar that comes together into the perfect crumbly texture. While the blueberry filling has no sugar, somehow the crumble topping gives just the right amount of sweetness to the tangy berries. And that lavender…well, you’ve just got to try it! Of course, it would be perfect served with homemade whipped cream or yogurt whipped cream: but it doesn’t need it either.

Does blueberry crisp need to be refrigerated? You can leave out your blueberry crisp on the counter for up to 1 day (covered, at night): this way, the crisp topping can stay crisp. Anything other than that, we’d refrigerate. Let us know if you try this blueberry crisp: it’s a keeper in our book! (Want more with almond flour? We’ve got 10 easy almond recipes for you to try.)

Related: 10 Best Blueberry Recipes

Easy blueberry crisp

Looking for easy desserts?

Outside of this easy blueberry crisp, here are a few more easy desserts:

Berry crumble

This blueberry crisp recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

Easy blueberry crisp

Easy Blueberry Crisp

1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.53 out of 5)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x


This easy blueberry crisp has a healthy spin, made with almond flour and just enough sugar.  And the flavor? Pure, tangy blueberry! 



For the filling

  • 5 cups fresh blueberries
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons arrowroot powder or cornstarch
  • 1/4 teaspoon kosher salt

For the topping

  • 5 tablespoons cold unsalted butter
  • 1 cup rolled oats
  • 1/2 cup coconut sugar or granulated sugar
  • 1/2 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon culinary lavender, crushed under the bottom of a glass until powdery (optional)*


  1. Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.
  2. Make the filling: In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot and salt until well coated. Transfer the filling to the prepared pie plate.
  3. Make the topping: Wipe out the bowl, then chop the butter into small pieces and add it to the bowl, with the oats, coconut sugar, almond flour, vanilla, salt, and lavender. Pinch it all together with your fingertips until it forms a shaggy, sandy dough. Sprinkle the topping evenly over the filling.
  4. Bake for about 45 minutes, or until the filling bubbles and the topping is golden brown. Allow to cool at least 15 minutes. 


*The lavender is optional, but it really steps up the dish!

Reprinted with permission from Healthier Together by Liz Moody

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blueberry Crisp, Easy Blueberry Crisp

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    April 26, 2019 at 5:42 pm

    For the blueberry crisp can you use frozen blueberries? And what is coconut sugar? Is Arrowroot the same as cornstarch?
    Thank you for your tips on options for making this!

    • Reply
      April 26, 2019 at 8:35 pm

      Yes you can use frozen blueberries! Coconut sugar is sugar made from coconut sap — it’s becoming more widely available these days BUT you can definitely use granulated sugar! And you can also use cornstarch instead of arrowroot. I’ll clarify these options in the recipe!

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