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 or ice cream. An easy gluten-free dessert.
A hint of sweet lemon in this gluten-free Blueberry Limoncello Crisp takes this dessert from mundane to magnificent!
❤️ Why you'll love this recipe
Who doesn't love a warm fruit crisp?
- Crisps are a good stand-by dessert, easy to whip up at the last minute.
- They're a healthy alternative to sugary cakes and cupcakes for dessert.
- If they're not too sweet, you can easily have the leftovers for breakfast.
- Fruit or berries with a crumble topping made with oats and perhaps nuts, make a great all-round dependable dessert.
- They're great for serving a crowd.
😊 Add some pizzaz to your fruit crisp recipe!
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 takes on a new light in this Apple Crisp with Salted Bourbon Caramel Sauce.
- Add a hint of sweet orange flavour to strawberries and rhubarb in this Gran Marnier Strawberry Rhubarb Crisp!
- Peach Crisp suddenly becomes an adults-only dessert with a little whiskey in my recipe for Peach Crisp with Bourbon and Vanilla.
- In today's recipe, plain run-of-the-mill gluten-free Blueberry Crisp becomes Blueberry Limoncello Crisp with Whipped Coconut Milk. And it's memorable!
- blueberries, fresh, or frozen and thawed
- honey, or maple syrup
- Limoncello (Italian lemon liqueur)
- cornstarch, or arrowroot, to thicken the filling
- lemon zest
- oat flour, use gluten-free if necessary, can substitute almond flour
- large flake (aka old-fashioned) rolled oats, g.f. if necessary
- brown sugar or coconut palm sugar
- melted butter, (or coconut oil to keep this dairy-free)
- sea salt
❓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, cornstarch 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.
👍🏼 Elaine's Tips for the best blueberry crisp
Use real butter. Butter is the key to the rich buttery flavour and crisp texture of this crumble topping. Your crisp topping should feel almost like cookie dough.
Use old-fashioned rolled oats. They'll provide a much better texture than quick oats or instant oats and they add to that homey appeal of this rustic dessert. While oats are naturally gluten-free, if you're serving this dessert to someone with celiac disease, you may have to use certified gluten-free rolled oats. Sometimes oats may be processed in a facility that also processes other grains.
Prevent oven spills by placing the blueberry crisp on a baking sheet in the oven in case the fruit bubbles over.
To tell when your fruit crisp is done, look for a nice even golden crust. The fruit should be bubbling up around the edges, or maybe even through little spaces in the topping.
🥶Storage and Freezing Instructions
You can freeze this gluten-free 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
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This post has been updated with extra information to make it more helpful.
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 ½ lemon
- 1 cup oat flour, use gluten-free if necessary, can substitute almond flour
- 2 cups large flake rolled oats, g.f. if necessary
- ½ cup brown sugar or coconut palm sugar
- ⅔ cup melted butter, or coconut oil
- ¼ 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.