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.
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:
- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (1/3 cup in the filling and 3 tablespoons in the topping)
- Honey (1/3 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.
More Healthy Dessert Recipes
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Easy Healthy Sugar-Free Blueberry Crisp
Ingredients
Blueberry Filling
- 4 cups fresh or frozen blueberries
- 1 teaspoon fresh lemon juice
- 1 teaspoon cinnamon
- 1/2 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.
- 1/4 cup brown sweetener
- 1/2 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 (1/3 cup in the filling and 3 tablespoons in the topping)
- Honey (1/3 cup in the filling and 4 tablespoons in the topping)
Maria
Wednesday 20th of December 2023
I did use the cornstarch but this came out like soup for me. Not sure what I did wrong.
staysnatched
Thursday 21st of December 2023
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?
Jill
Wednesday 26th of July 2023
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
Thursday 27th of July 2023
You're welcome!
Sandy
Monday 12th of April 2021
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
Wednesday 21st of April 2021
Wonderful! Glad you enjoyed it.
Samantha
Monday 5th of April 2021
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
Monday 5th of April 2021
I love the sound of that!
BOBBI CONVERY
Tuesday 16th of February 2021
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
Thursday 18th of February 2021
Wonderful! I'm so glad you enjoyed it.