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Gluten/Dairy/Egg Free Blueberry Crisp

by Jeanette on May 26, 2011 · 18 Comments
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Gluten Free Blueberry Crisp
Recently, I came across a recipe for a gluten-free blueberry cobbler at our local natural foods store that looked and sounded amazing.

However, the cobbler topping used four eggs, along with coconut flour, so I thought of making a blueberry crisp instead due to an egg allergy in our family.

So far, my experience baking egg-free with coconut flour has not gone so well. Most recipes using coconut flour require a lot of eggs, and whenever I have tried substituting flax seed and water, or egg replacer for the eggs, the results have been grainy and wet. I have heard that it is difficult to substitute more than two eggs in most baking recipes, so perhaps this is the reason I haven’t had much success baking egg-free with coconut flour.

Instead of making the coconut flour/egg cobbler topping, I decided to make a Gluten Free Blueberry Crisp using the crumble topping from an apple pie recipe that was included in a sample of Kelapo Coconut Oil I received recently. Kelapo Coconut Oil is a 100% fair trade organic virgin coconut oil, made from coconuts on the lush, tropical island of Sri Lanka. This unrefined coconut oil is silky smooth and less dense than some of the coconut oils I’ve tried. I have been using coconut oil as a dairy/soy free substitute for butter in cookie and scone recipes with good success (coconut oil is also cholesterol free since it’s plant-based), so I knew coconut oil would work well in this Blueberry Crisp topping.

Coconut oil is high in saturated fat, so it should be consumed in limited amounts; however, the saturated fat coconut oil contains consists of medium chain fatty acids (“MCFA”) as opposed to long chain triglycerides (“LCT”) found in animal fat. Whereas LCT has been linked to heart disease and a number of other chronic conditions, MCFAs such as lauric and capric acid have antifungal, antibacterial and antiviral properties. Plant based lauric acid is believed to help prevent high cholesterol levels and high blood pressure. 

The crisp topping was simple enough to make, calling only for Kelapo Coconut Oil, brown sugar and flour. To make this topping gluten-free and a bit healthier, I made two versions of the crisp topping, one made with Gluten-Free Flour Mixand the other made with Quinoa Flakes.

When I make apple crisp, I usually use oats in the crisp topping. Since my son is allergic to oats, I used quinoa flakes, which I have had good success with as a substitute for oats in cookies and granola bars. Instead of brown sugar, I used jaggery, an unrefined sugar commonly used in Indian dishes, which has a moist texture like brown sugar (I found this during a recent visit to a new Indian grocery store).

The results were amazing! The crisp topping made with Quinoa Flakes had a bit of crunch to it, while the topping made with Gluten-Free Flour had a finer texture. I have to say I couldn’t have been happier with the results. In fact, the initial batch was gobbled up before one of the kids could get to it, so I made another batch last night after dinner with the leftover crisp topping. This recipe is so quick and easy to put together, especially if you keep a stash of the crisp topping mixture in the refrigerator. From start to finish, I had a cup of Blueberry Crisp for my son to enjoy in a little over 20 minutes!

Kelapo is offering a 20% discount through June 25th for my readers. Just enter Jeanette20 (case-sensitive) as the discount code when you place your order.

Gluten/Dairy/Egg-Free Blueberry Crisp

This would make a nice dessert for company as it can be assembled before dinner, and baked right after. If you really want a treat, top this off with a small scoop of So Delicious Coconut Milk Coconut Ice Cream to keep it dairy-free.

Gluten/Dairy/Egg-Free Blueberry Crisp (made with Gluten-Free Flour Mix)

 Printable Recipe

Filling Ingredients:

  • 2 1/2 cups fresh blueberries
  • 2 tablespoons organic unsweetened applesauce
  • 2 teaspoons gluten-free vanilla extract
  • 2 tablespoons ground jaggery or unrefined coconut sugar
  • 1 tablespoon arrowroot flour

Crisp Topping Ingredients:

  • 2 tablespoons coconut oil
  • 2 tablespoons plus 2 teaspoons ground jaggery or unrefined coconut sugar
  • 1/3 cup Quinoa Flakes or Gluten-Free Flour Mix
  • ground cinnamon
  1. Preheat oven to 400 degrees.
  2. Mix blueberries, applesauce, vanilla extract and jaggery together in a bowl. Let stand a few minutes, then in mix in arrowroot starch. 
  3. Divide among 4 small ramekins (I used 3″ ramekins).
  4. Make Crisp Topping by combining coconut oil, jaggery and Quinoa Flakes or Gluten-Free Flour Mix until crumbly. Spoon on top of blueberries in ramekins. Sprinkle with cinnamon.
  5. Bake until nicely browned on top, about 15-17 minutes. Check after 15 minutes. If top starts to brown too quickly, cover with a piece of foil. 
Serves 4.
I received a complimentary sample of Kelapo Coconut Oil; however, I received no compensation for trying out this product, and the views I have expressed in this post are my own.

For more recipes using Kelapo Coconut Oil, visit We’re Coconuts!

This recipe has been submitted to “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.

More Gluten-Free Fruit Crisp/Crumble Recipes:
Gluten-Free Girl’s Apricot and Blueberry Crumble
Oklahoma’s Own Gluten Free Peach and Blueberry Crisp and Spiced-Pecan Topping 
The Sensitive Pantry’s Peach Berry Crisp
Celiac Chick’s Apple Cranberry Crisp
The Joy of Mindful Cooking’s Organic Apple-Blueberry Crisp

Information on Coconuts:
U.S. News and World Report: Does Coconut Oil and Coconut Water Provide Health Benefits?

eHow: Nutritional Benefits of Coconut

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  1. Inside a British Mum's Kitchen says:

    You are such a healthy inspiration! these look gorgeous, wonderful ingredients, Thanks for sharing this

  2. Jeanette says:

    Thanks Mary – I've been making this for my kids and they've loved both toppings! (best with a little bit of dairy free coconut ice cream :))

  3. Feast on the Cheap says:

    WOW! This looks incredible


    Jeanette, I'm so impressed. It looks so decedent, but is actually pretty good for you–amazing! :)

  5. Jeanette says:

    Thanks Sommer! This is a nice dessert for the warmer weather – lighter than most crisps.

  6. Rock Kitaro says:

    Very lovely! Thanks for this!

  7. Melinda says:

    That looks amazing, Jeannette! I'm going shopping for some blueberries and So Delicious coconut milk ice cream right now!!!!

  8. Jeanette says:

    Thanks Rock and Melinda – hope you enjoy!

  9. this looks DELICIOUS! i love how it is healthy and has ingredients that i would eat!! have you tried using cactus honey powder? it's a vegan sugar alternative that can be found in korean supermarkets! i use it sometimes when making baked goods!

  10. Jeanette says:

    Thanks Junia, I've never tried cactus honey powder – will have to see if I can find it.

  11. Fantastic summer dessert!

  12. Jeanette, you made "gluten free" look delicious for me! I love the color of the berries!

  13. Kim-Cook It Allergy Free says:

    These look amazing! I love blueberry crisps. I have one on my blog that is similar, but I love the quinoa flakes! Beautiful photos of them!! 😉

  14. Jeanette says:

    Thanks Maria, Ilke and Kim. This has become our new summer treat. Kim, would love to see your cirsp recipe – I tried to find it on your blog, but couldn't find it.

  15. I love this recipe, Jeannette. Can't wait to try it!

  16. I am so happy to see this post. We have just discovered that we may have gluten sensitivity issues in the family. Consequently I have given away 95% of any gluten containing products and commenced looking for gluten free recipes; especially those created by other people with food problems. I found you through Mary @ One Perfect Bite. Thank you so much.

  17. Just made this and it was even better than an oat topping. I added pecans cause I like more texture.
    Telling everyone about this recipe. Love it.

    • Jeanette Jeanette says:

      Vicki – love the addition of pecans – great idea! Thanks so much for leaving a comment for everyone to let us know how it turned out.

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