This Easy Healthy Sugar-Free Blueberry Crisp is made using oatmeal and fresh or frozen berries making it the perfect dessert treat! All of the flavor of pie with a lot less work!
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Most desserts are loaded with refined sugar. It can be tough to find low sugar dessert, but this dish is perfect!
Blueberries and other berries like strawberries and raspberries have a lot less natural sugar than most desserts. This has always astonished me because I love berries so much! They are perfect to use when you're in the mood for a sweet treat.
Table of Contents
What's the Difference Between Crisp, Crumble, and Cobbler
Crumbles have a topping similar to streusel, often made with butter, flour, and sugar. A crisp is made very similarly, but often includes oats. Both often have the option to add nuts to the topping as well.
A cobbler is usually made with biscuit dough or pie crust. It has buttery, flaky layers with fruit filling lying within. Peach cobbler has always been one of my favorite desserts.
Fresh or Frozen Blueberries
You can use fresh or frozen berries in this recipe and the bake time will remain the same. I typically use fresh.
How to Make Healthy Blueberry Crisp
- Preheat oven to 350 degrees.
- Add blueberries, cinnamon, vanilla, sweetener, and lemon juice to a mixing bowl. Stir.
- Mix the cornstarch and water in a small bowl. Add to the bowl and stir.
- Transfer the blueberry mixture to the bottom of the baking dish.
- Combine the oats, brown sweetener, cinnamon, and melted butter in a separate bowl.
- Spread the topping throughout the pan.
- Bake for 25-30 minutes.
What Sweetener to Use
The two biggest things that make this dish healthy is the use of rolled oats instead of all purpose flour and the sweeteners used instead of refined sugar.
I like to use granular monkfruit sweetener for the filling and granular golden monkfruit sweetener for the topping. Monkfruit is zero calorie, zero carb, and is made without the use of artificial sweeteners
You can also use the following:
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- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (⅓ cup in the filling and 3 tablespoons in the topping)
- Honey (⅓ cup in the filling and 4 tablespoons in the topping)
What to Substitute for Butter
You can substitute melted coconut oil (best option) or olive oil.
How to Keep the Dish From Getting Watery
The filling will need a thickening agent to keep it from getting watery. I like to use a mix of cornstarch and water.
How Long Will it Last in the Fridge
Store the crisp in the fridge tightly sealed for 3-4 days.
Freezer Tips
Freeze the dish covered and tightly sealed. Thaw completely and bake for 20-30 minutes on 350 degrees.
I like to serve this with a nice scoop of vanilla ice cream. Rebel and Halo Top are my favorite brands that are sugar free.
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Easy Healthy Sugar-Free Blueberry Crisp
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Blueberry Filling
- 4 cups fresh or frozen blueberries
- 1 teaspoon fresh lemon juice
- 1 teaspoon cinnamon
- ½ cup sweetener
- 1 teaspoon vanilla
- 1 tablespoon cornstarch See low carb substitute in the notes below.
- 1 tablespoon water
Topping
- 1 cup rolled oats See notes for low-carb substitute.
- ¼ cup brown sweetener
- ½ teaspoon cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees.
- Grease an 8×8 baking dish. I use cooking spray.
- Add the blueberries, cinnamon, vanilla, sweetener, and lemon juice to a mixing bowl. Stir.
- Mix the cornstarch and water in a small bowl. Add to the mixing bowl and stir.
- Transfer the blueberry mixture to the bottom of the baking dish.
- Combine the oats, brown sweetener, cinnamon and melted butter in a separate bowl.
- Spread the topping throughout the pan.
- Bake for 25-30 minutes until the top of the crisp is crunchy and golden brown.
- Cool before serving.
Video
Notes
- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (⅓ cup in the filling and 3 tablespoons in the topping)
- Honey (⅓ cup in the filling and 4 tablespoons in the topping)
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Michelle Marshall says
Easy to make and a great summer desert. Great flavor and I love knowing it’s low carb.
staysnatched says
Yay! I’m glad you enjoyed it!
Kinsey Richmond says
This recipe is so easy to make, but more important it’s so flavorful! I’ll be making this often.
staysnatched says
Yay! So glad you enjoyed it!
Dana says
I loved how versatile this recipe is. I doubled the recipe and added in 6 fresh peaches. I used the maple syrup to sweeten the filling and used arrowroot flour with no additional water since the peaches were so juicy. I used coconut sugar in the topping and everything turned out flawlessly. It was a huge hit with toddlers and adults for our outdoor social distanced bbq with our neighbors. I'm planning on making this again but adding strawberries and blackberries to the blueberries. Super grateful for an awesome quick recipe that's a real crowd pleaser.
staysnatched says
This sounds so good!
Laura says
Made this for Easter and everyone loved it. It was great. Was wondering if it is also gluten free?
Laura says
Made this for Easter and everyone loved it. It was great. Was wondering if it is also gluten free?
staysnatched says
Did you use gluten free oats?
Sarah says
SO GOOD. I used honey as my sweetener and it is the perfect amount of sweet! Goes great with ice cream and it was a big hit in the house.
staysnatched says
Yay Sarah! So glad you enjoyed it.
Lindsay says
I made Brandi’s crisp with fresh strawberries & rhubarb for the first time today and it was amazing.....my kids licked their plates amazing! I’ve tried before to come up with my own lower sugar crisp and something always was just off. This was perfect. I’ve used lakanto sweeteners before and just live how they bake - the sweetness was perfect. And the addition of corn starch really helped the filling not be too watery. The topping also was the right mix of crunch and sweet. I follow WW and this was such an easy dessert to work into my day. I’ll be making crisps al summer! Ha!
staysnatched says
This sounds amazing!
Michelle K Giovenco says
How easy and healthy is this recipe?! Breakfast will never be the same. So easy to make ahead of time and somehow even more flavorful as reheated leftovers. For anyone on WW, 3 points for a half serving which was plenty for me! Such a sweet way to start the day.
staysnatched says
Thank you for sharing that info!
Cortni says
This recipe was absolutely amazing! I genuinely appreciate your tips on substitutes to cut carbs and used the monk fruit as well as coconut oil and was blown away at how delicious it was. Substitutes definitely don’t mean lack of flavor and goodness here.
staysnatched says
I'm so glad you enjoyed it!
Ann says
Super simple and crazy tasty!
staysnatched says
haha! love it.
Christina says
I made this today. It was incredibly easy. Came together in less than 10 minutes. Baked it for 30. Gooey and delicious. I used fresh bueberries like she did and followed the recipe to the letter. It was barely cooled before I stole a spoonful of it. Its amazing. Im serving a generous portion with ice cream. You cant mess this one up!
staysnatched says
Gotta love an easy recipe!
Erin says
What a perfect summer dessert! Not only is it SUPER easy to make, but the ease doesn't come at the compromise at flavor. It's so flavorful and light. Plus, it can easily be made vegan, and with a vegan partner, that goes even further in our house.
staysnatched says
I love that it can be made vegan!
Monique Medaxian says
This was easy to make and my fiancé loved it!! It was delicious with Halotop or with Greek yogurt. I even had some for breakfast. Definitely making it again!
staysnatched says
Yay! That sounds awesome!
Pat says
I have 3 recipes for blueberry crisp
and I have to say that yours is the
best. thank you.Pat.
staysnatched says
That means so much!
Dania Gonzalez says
WOW!!! This recipe was to die for! I used blackberries instead of blueberries- actually love how versatile this recipe is- I’ll definitely be experimenting with different fruits. My little three year old licked her plate clean- thank you for all your amazing recipes!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Anne D says
Made this recipe this weekend and it was excellent! I used the notes section to make it lower carb. I love the versatility of this recipe and the options that are provided to fit your dietary preference. My husband loved it and I will definitely make again while the blueberries are in season.
staysnatched says
Yay! I'm so glad you enjoyed it.
Angela Crawford says
Delicious!!! I was craving an evening dessert with minimal ingredients in my pantry. I found this recipe and it did not disappoint. It was easy and fast to make with only a handful of ingredients. I subbed blueberry for peaches and strawberries and it was perfect.
staysnatched says
I love those substitutions!
BOBBI CONVERY says
This cobbler is absolutely Delicious, and so easy to prepare. I appreciate that I can use items in my usual pantry supplies. Thank you!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Samantha says
Made this for a lighter Easter dessert. Added chopped almonds in the topping per the instructions in the notes. Delicious and will be making again soon!
staysnatched says
I love the sound of that!
Sandy says
Used swerve brown sugar and was a little too sweet but still delicious. Also used smart balance spread. My husband LOVED it! The only problem is he loved it so much I didn’t get much! Next time I’ll probably use less brown sugar in the topping as that was the part that was really sweet. Used monk fruit sweeter for the granular sugar replacement in the berries and will not decrease that any as it was about right. Great diabetic recipe-would rate this a 9 out of 10 which I bake sugar free desserts probably 2-3 times per week-so definitely a keeper! Thanks for this recipe!
staysnatched says
Wonderful! Glad you enjoyed it.
Jill says
So easy to make! I had everything on hand. It’s a great way to use up those blueberries. The substitution tips were helpful. Thank you, Brandi for including them.
staysnatched says
You're welcome!
Maria says
I did use the cornstarch but this came out like soup for me. Not sure what I did wrong.
staysnatched says
You didn’t outline what you did, so I don’t know what you did wrong. Did you use blueberries with excess water? Frozen blueberries? Old, expired cornstarch?