Take your blueberry crisp recipe to a whole new level! This Blueberry Limoncello Crisp has hints of sweet lemon and is topped with whipped coconut milk. Use gluten-free oats to make this a gluten-free dessert.
A hint of sweet lemon in this Blueberry Limoncello Crisp takes this dessert from mundane to magnificent!
Who doesn't love a warm fruit crisp? Crisps are a good old stand-by dessert, easy to whip up at the last minute. They're a healthy alternative to sugary cakes and cupcakes for dessert.
If not too sweet, you can easily have the leftovers for breakfast. Fruit or berries with a crumble topping made with oats and perhaps nuts, they're a great all-round dependable dessert.
Add some pizzaz to fruit crisps
But sometimes it's fun to add a little more interest to an everyday dessert by adding a hint of flavour with a liqueur. Apple Crisp took on a new light in this Apple Crisp with Salted Bourbon Caramel Sauce.
I added a hint of sweet orange flavour to strawberries and rhubarb in this Gran Marnier Strawberry Rhubarb Crisp!
And Peach Crisp suddenly became an adults-only dessert with a little whiskey in my recipe for Peach Crisp with Bourbon and Vanilla.
Recently, plain old run-of-the-mill gluten-free Blueberry Crisp became Blueberry Limoncello Crisp with Whipped Coconut Milk. And it was memorable!
What is Limoncello?
Limoncello is a sweet lemon liqueur produced in Southern Italy, particularly near Sorrento and the Amalfi Coast where lemons grow abundantly, some varieties bigger than grapefruit. It's usually served in small chilled glasses as an after-dinner drink, but today I decided to add it straight to my dessert.
It added a punch of pizzaz to this gluten-free blueberry crisp recipe.
- Toss blueberries with honey, Limoncello and lemon zest.
- transfer to a baking dish
- add the crisp topping
- and bake.
- Serve with whipped coconut milk, or your choice of ice cream or dairy-free ice cream.
- It's best when warm, but it's still delicious when cold.
🥶Storage and Freezing Instructions
You can freeze this blueberry crisp baked or unbaked. I prefer to freeze fruit crisps unbaked, so that they don't get too brown on top when baked.
Wrap in a double layer of foil, label and freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed in the recipe.
If you have leftover crisp, cover and store it in the fridge. It will last for 3 - 4 days.
More gluten-free fruit crisp recipes
- Gran Marnier Strawberry Rhubarb Crisp
- Pineapple Rhubarb Crisp with Ginger
- Apple Crisp with Salted Caramel Bourbon Sauce
- Peach Crisp with Bourbon and Vanilla
- Rhubarb Raspberry Crisp with Crunchy Pecan Crumble
Blueberry Limoncello Crisp with Whipped Coconut Milk
- 6 cups blueberries, fresh, or frozen and thawed
- 1 tbsp honey, or maple syrup
- 2 tbsp Limoncello (Italian lemon liqueur)
- 2 tbsp cornstarch, or arrowroot, heaped if you like a thicker filling
- grated zest of 1/2 lemon
- 1 cup oat flour, use gluten-free if necessary, can substitute almond flour
- 2 cups large flake rolled oats, g.f. if necessary
- 1/2 cup brown sugar or coconut palm sugar
- 2/3 cup melted butter, or coconut oil
- 1/4 tsp sea salt
- Heat oven to 375°F.
- Measure blueberries into large bowl and toss with honey.
- Stir Limoncello and cornstarch together to make a slurry and mix with the blueberries.
- Transfer to a 9-inch pie plate or baking dish.
- Sprinkle with lemon zest.
- Combine topping ingredients in a medium bowl. Press evenly on top of blueberry mixture.
- Bake for 30- 35 minutes or until blueberry filling bubbles up around the edge of the baking dish and the topping is lightly browned. If using frozen blueberries, bake for 35 - 40 minutes.
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This post was originally published in 2016. It has been updated with new photos and information to make it more helpful.