Transform fresh or frozen fruit into a Healthy Blueberry Crisp made with whole grains and lower sugar. It’s bursting with fresh fruit flavor and is delicious for dessert or even breakfast!


Healthy Blueberry Crisp

There’s usually a window in the summer when fresh rhubarb in our area overlaps with fresh blueberries and I love to combine both fruit into this Healthy Blueberry Crisp. It’s made with less sugar than a traditional crisp and has a softer topping, but the flavor and texture of the end result are so darn delicious. I love to make it to share with friends for dessert—or to have with yogurt for breakfast.

The beauty of this crisp recipe is that the flavor from the fruit really shines through and it’s not overly sweet. It’s a great way to serve fruit to kids and to use up summer fruit you may have on hand.

You can use apple in place of the rhubarb if you don’t have access to rhubarb. It’s great that way too!


Ingredients You Need

To make this healthy summer dessert you’ll need the following ingredients:

  • Blueberries: You can use fresh or frozen berries.
  • Rhubarb (or apples if you don’t have rhubarb): You can use fresh or frozen rhubarb.
  • Chia seeds: These help thicken the crisp a little.
  • Oats: I use these in the topping.
  • Flour (whole wheat or gluten-free): This mixes with the oats to make the crisp topping.
  • Maple syrup (or honey)
  • Yogurt: I use half yogurt and half butter for the topping, which adds nice moisture and flavor.
  • Butter
  • Baking soda

TIP: You can use fresh or frozen fruit. The chia seeds help to absorb some of the liquid from the fruit and are used in place of extra sugar or cornstarch.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of this post for the full info.

  1. Stir together the fruit, maple syrup, and chia seeds.
  2. Stir together the ingredients for the topping.
  3. Layer the fruit and the topping in a greased baking dish.
  4. Bake!

How to Store

You can make this ahead and store in the fridge until needed. Wrap it tightly and store for up to 5 days. It’s best warm, so plan to reheat it a little to serve it.

Best Tips for Success

  • Use fresh or frozen blueberries or rhubarb.
  • Use diced apple in place of rhubarb if needed.
  • Use gluten-free flour and oats if needed.
  • Serve warm with whipped cream or ice cream.
  • Serve leftovers cold or warm with yogurt for breakfast or a snack.

Related Recipes

I’d love to hear your feedback if you try this recipe, so please comment below to share. I appreciate each and every comment!


Healthy Blueberry Crisp

We had rhubarb in our garden that needed to be used up, but if you don’t happen to have any, simply do all berries or a combination of berries and diced apple or pear.
5 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine American
Course Dessert
Calories 238kcal
Servings 6


  • 3 cups fresh or frozen blueberries (about 12 ounces)
  • 2 cups diced rhubarb
  • 1/4 cup maple syrup, plus 2 tablespoons
  • 2 tablespoons chia seeds
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/2 cup plain yogurt
  • 3 tablespoons unsalted butter (melted and slightly cooled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees F and grease a 9×7 inch baking dish or a 9-inch pie plate with nonstick spray.
  • Combine the berries, rhubarb, 2 tablespoons maple syrup, and chia seeds in a medium bowl. Pour into the prepared pie plate and set aside.
  • Add the oats, flour, butter, baking powder, salt, yogurt, remaining maple syrup, and vanilla into a medium bowl. Stir to combine.
  • Drop spoonfuls over the top of the fruit mixture, spreading lightly to even out.
  • Bake for 45-50 minutes, or until the top is lightly browned and the fruit is bubbly.
  • Cool slightly and serve warm, at room temperature, or chilled.


  • To store, wrap tightly with plastic wrap or place into an airtight container and keep in the fridge for up to 5 days. Serve cold or slightly warm with yogurt or whipped cream.
  • You can use frozen rhubarb or blueberries if needed or desired.
  • Use gluten-free flour and oats if needed.
  • Use diced apple in place of rhubarb if needed.
  • Serve warm with whipped cream or ice cream.
  • Serve leftovers cold or warm with yogurt for breakfast or a snack.


Calories: 238kcal, Carbohydrates: 37g, Protein: 5g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 148mg, Potassium: 321mg, Fiber: 6g, Sugar: 17g, Vitamin A: 279IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2020.

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How many stars would you give this recipe?


  1. 5 stars
    My toddler twins loved this recipe. I liked that it included fiber, fat, and protein; all the boxes I try to check for a meal. One of my twins who is typically indifferent towards food had a meltdown when I ran out-I’ll make a bigger batch next time. I used date syrup instead of maple syrup. Thanks for the great recipe!

  2. 5 stars
    Delicious! Used apples and came out wonderful! Only had salted butter so omitted the additional salt and taste great, not too salty at all. Crumble on top is perfect. Just sweet enough, toddler loves it! can’t wait to try it cold!