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.
TIP: You can use apple in place of the rhubarb if you don’t have access to rhubarb. It’s great that way too!
Ingredients in Blueberry Crisp
To make this healthy summer dessert you’ll need:
- Rhubarb (or apples if you don’t have rhubarb)
- Chia seeds
- Flour (whole wheat or gluten-free)
- Maple syrup (or honey)
- 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.
How to Make Healthy Blueberry Crisp Step-by-Step
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.
- Stir together the fruit, maple syrup, and chia seeds.
- Stir together the ingredients for the topping.
- Layer the fruit and the topping in a greased baking dish.
TIP: You can make this ahead and store in the fridge until needed. It’s best warm, so plan to reheat it a little.
Tips for Making the Best Healthy Blueberry Crisp
- 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.
I’d love to hear your feedback if you try this recipe, so please comment below to share. I appreciate each and every comment!Print
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.
- 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
- 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, 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.