gluten-free blueberry crisp

Gluten-Free Blueberry Crisp with Meyer Lemon and Ginger

  • Author: Tiffany La Forge
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Dessert


This wholesome Gluten-Free Blueberry Crisp is sweetened with maple syrup and flavored with Meyer lemon and fresh ginger.


  • 18 ounces fresh blueberries
  • 3 tablespoons pure maple syrup
  • Zest and juice of 1 Meyer lemon
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 cup Van’s Gluten-Free Blueberry Walnut Granola
  • 1 tablespoon coconut oil


  1. Preheat the oven to 350 degrees. In a baking dish, combine the blueberries, maple syrup, lemon zest, lemon juice, ginger, and cornstarch. Mix well to thoroughly combine.
  2. Cook the blueberries, uncovered, in the oven for 15 minutes. At the 15 minute mark, sprinkle the granola evenly over the top and drizzle with 1 tablespoon melted coconut oil. Cook the crisp until the top is golden brown and the mixture is bubbling, about 18 minutes. Let cool.
  3. Serve the crisp atop Greek yogurt for breakfast or with a scoop of frozen yogurt for dessert. Enjoy!