Maple Blueberry Crisp
Skip the pumpkin pie this fall and make this Maple Blueberry Crisp! It’s one of the best blueberry desserts, with simple ingredients like maple syrup, cinnamon and nutmeg.
I love to bake dessert for special occasions, and this Maple Blueberry Crisp is one my favorites! I love a good fruit crisp recipe because rather than pie crust, the top layer of this recipe is naturally gluten free to make sure that all guests can enjoy!
This great dessert is also a wonderful vegan blueberry cobbler alternative, which makes it a true crowd pleaser for ALL of your guests!
This recipe is not just for blueberry lovers! The crisp topping has amazing flavors of crumbly oats, maple, nuts and spices that make it good for a summer dessert or for Thanksgiving dinner.
It has the best flavor and the best part? It’s so easy to put together. It will make your house smell heavenly!
I have plenty of easy blueberry desserts on this site! If you’re looking for a more classic blueberry pie recipe, I recommend my Mini Blueberry Pies. Or, try one of these: Blueberry Cobbler Dump Cake | Blueberry Mini Pavlovas | Blueberry Cobbler Dump Cake | Blackberry Peach Turnovers (Hand Pies) | Berry Peach Galette
Recipe Substitutions and Additions:
- Substitute other fresh berries such as blackberries and raspberries. But please know that juicy blueberries are pretty sweet, and other berries (especially blackberries), can be a bit more sour. If you do this, I recommend adding a little more maple syrup or white sugar.
- Use chopped walnuts instead of pecans.
- Use olive oil or butter instead of coconut oil.
- I think it’s best to use fresh fruit, but you can use frozen blueberries whenever possible. Wild blueberries are delicious, if you can find them!
- Substitute brown sugar for maple syrup, but you may want to add just a bit of lemon juice to the blueberry layer.
- Add a bit of lemon zest to the filling or the crisp topping. Lemon is great contrast to the blueberry flavor!
- You can also choose to omit either the pecans or the coconut, but I would not recommend leaving out both!
If you have more blueberries to use, I love this beautiful Blueberry Shortcake recipe!
If you find yourself with extra fresh blueberries to use, I love this Baked Blueberry Oatmeal recipe!
Other blueberry recipes on Blackberry Babe: Easy Berry Peach Galette | Blueberry Cobbler Dump Cake | Blackberry Peach Turnovers (Hand Pies)
Serving Suggestions:
Serve this blueberry crisp warm with a scoop of ice cream, whipped cream or whipped topping.
These sweet blueberries recipe is is equally delicious for Sunday brunch or your Thanksgiving dessert table!
Need other ideas for an easy Thanksgiving Recipe? Try my Pecan Pie Cheesecake, Pecan Pie Cobbler or checking out my massive list of Thanksgiving recipes for the holiday season!
Storing Leftovers:
The blueberry crisp is most delicious when fresh, but it can be stored in the refrigerator for a few days. The “crisp” part does become very soft. I like to reheat it in the oven when possible!
Maple Blueberry Crisp
Skip the pumpkin pie this fall and make this Maple Blueberry Crisp! It's one of the best blueberry desserts, with simple ingredients like maple syrup, cinnamon and nutmeg.
Ingredients
For the blueberry filling:
- 4 cups fresh blueberries, washed and dried
- 1 teaspoon cornstarch
- ¼ cup real maple syrup
For the crisp topping:
- 1 cup old fashioned oats
- ½ cup pecans, chopped
- ½ cup shredded coconut
- ¼ cup real maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a 2-quart glass or ceramic baking dish with cooking spray.
- In a large bowl, toss the blueberries with the cornstarch, then pour the berries into the baking dish.
- Pour ¼ cup real maple syrup over the blueberries.
- In a medium mixing bowl, add all of the the ingredients for the crisp topping, then stir to combine. Pour the mixture evenly over the blueberries. Use a spatula to spread it over the top of the blueberry filling.
- Bake at 350 degrees Fahrenheit for 30-40 minutes, until the topping is golden brown and the blueberries are juicy and bubbling around the edges of the dish.
- Allow to cool for at least 5 minutes before serving.
Notes
Butter can be substituted for the coconut oil, but the recipe will no longer be vegan friendly!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 354Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 25mgCarbohydrates 47gFiber 6gSugar 29gProtein 4g
The nutrition for this recipe is calculated by an app and may be incorrect.
