Guilt-Free White Chocolate Blueberry Crisp Recipe

White Chocolate Blueberry Crisp is a delicious, guilt-free dessert you can feel good about eating. It has little added sugar and lots of good-for-you ingredients.

Ever had those times where you’ve been eating lots of treats and now you’re saying “I need to really cut down on the sweets and sugar”? I know I have and it never makes me very happy. And, frankly, I’m not very good at it

But, whether you’re coming off of a big holiday eating season or you just want to back off sugar for a while, that doesn’t mean you lose your sweet tooth. To the contrary, most of the time when I think I shouldn’t have something (like plenty of goodies!), I want them even more.

So, with that in mind, I wanted to make a dessert that while not necessarily sugar-free, at least backed off some of the sugar. And, if you know me, I like easy dessert recipes that don’t eat up a lot of my time.

To me, easy means just a few dry ingredients and a few wet ingredients that are likely found in your pantry, freezer or fridge. And, little prep and cooking time. With that in mind, I started thinking about fruit crisps.

Fruit Crisps For Dessert

To start with, fruit crisps contain….fruit! Relatively healthy, right? And, there aren’t a ton of ingredients needed.

In addition, fruit crisp recipes are easy to experiment with to determine level of sweetness (or not) that you want in your dessert. I happened to have some frozen blueberries on hand, so blueberry crisp it was.

However, I wanted to add another dimension to the crisp. I had just made a batch of these white chocolate cookies and thought white chocolate chips in the recipe would be awesome.

So, now with a couple of simple hacks, I was ready to make the guilt-free white chocolate blueberry crisp.

Making the White Chocolate Blueberry Crisp

If you like blueberries, this delicious blueberry recipe is just for you. The blueberry crisp ingredients are relatively healthy, and it’s quick and easy to make. If you have blueberries in your freezer, you probably have the rest of the ingredients in your pantry.

This blueberry crisp has just a small amount of added sugar, so it is a perfect treat to indulge in when you’re craving something sweet. There’s only 2 tablespoons of sugar added, along with a small amount of white chocolate chips. The combination of blueberries, white chocolate chips and the little bit of sugar make it sweet enough to thoroughly enjoy!

In addition to it being low in sugar, the topping is made up of mostly healthy ingredients. The crumble consists of oats, almonds, the white chocolate chips, a little sugar and just enough butter to help it get golden brown in the oven.

How to Make the Fruit Filling

The fruit filling is probably the easiest thing to make with this recipe. Start by thawing the frozen blueberries in a strainer over a bowl to capture the extra moisture.

Add some corn starch and a little sugar to the excess blueberry juice and then stir in the blueberries. Spoon some of this into each ramekin and you’re ready to top with the oatmeal mixture.

How to Make Blueberry Crisp Topping

It’s hard to say what part of this blueberry crisp I like best – the fruit filling or the topping. Frankly, I win either way!

That said, I think a perfect crisp topping is one that is buttery, crispy and a little sweet, all at the same time. And, with this recipe, there is no need for a stand mixer or hand mixer, just a pastry blender or fork.

The base of the topping is made from relatively wholesome ingredients including oats, almonds, cinnamon, nutmeg and a little bit of sugar. Mix those together in a bowl.

Once those ingredients are combined, incorporate butter by using a pastry blender (if you don’t have a pastry blender, a fork works well). Then, stir in the white chocolate chips. You now have your topping.

Next step is to put some of this oatmeal mixture on top of the blueberry filling in each ramekin. And you’re ready to bake!

Can You Use Fresh Blueberries to Make White Chocolate Blueberry Crisp

I prefer frozen blueberries over fresh blueberries for this recipe for several reasons:

• Fresh berries aren’t always in season, so can be hard to find at certain times of the year.
• You don’t need to be on a timeline with frozen blueberries. Fresh blueberries have a short shelf life.
• You can always have frozen blueberries on hand.
• The extra moisture I get from thawing the berries is used as the base for the fruit filling I use in this recipe.

How to Make a Vegan Blueberry Crisp

You can make this a vegan recipe by simply substituting two ingredients. First, you can use a different form of chocolate.

In this case, non-dairy white chocolate chips. There are a surprising number of options out there (evidently a lot of vegan chocolate lovers out there!).

Second, use vegan butter in place of regular butter. Again, easily found in your local grocery store.

How to Reheat Blueberry Crisp

The other thing I love about this blueberry crisp is that you can make it ahead of time. If you make it earlier in the day, you have a couple of options:

1. Serve it later in the day at room temperature. It’s still wonderfully tasty.
2. If you want to serve the next night or day, keep it refrigerated. When you’re ready to serve, take the crisp out of the fridge and put into a cold oven. Turn the heat to 350 degrees and heat until the oven comes to temperature.

Tips and Tricks

• This recipe can easily be doubled.
• If your blueberries don’t give off a lot of liquid as they thaw, you can gently toss the blueberries with the cornstarch and flour. The blueberries will give off liquid as they bake and form a sauce.
• You can substitute your favorite sugar substitute and omit the white chocolate chips if you don’t want any added sugar.
• To reheat the crisp, put in a cold oven, turn the heat to 350 degrees and heat until the oven comes to temperature.
• If you don’t have a pastry blender, simply use a fork to combine the ingredients.

Ingredients Needed to Make White Chocolate Blueberry Crisp

Full instructions can be found below in the printable recipe card

• Quick cooking oats – This is used to make the crumble topping.
• Sliced almonds – Make sure you use sliced vs. slivered almonds. Slivered almonds will not work as well in the crumble topping.
• Sugar – Use white granulated or substitute your favorite sugar substitute.
• Mini white chocolate chips – These can be omitted, but they do add nice flavor to the topping.
• Cinnamon – You’ll want to use ground cinnamon.
• Nutmeg – For a fresher flavor, I prefer using whole nutmeg and then grating the amount I need with a microplane grater.
• Butter – You could also use margarine if you prefer.
• Frozen blueberries – Frozen berries are my preference. As you allow them to thaw, they will give off some juice which helps to make the sauce.
• Cornstarch – This will thicken the juices from the blueberries, so that it doesn’t turn out watery.

How to Make White Chocolate Blueberry Crisp

• Preheat oven to 375 degrees.
• Coat four ramekins (or an 8×8 pan) with cooking spray.
• Put blueberries in a strainer over a large bowl to thaw and drain, reserving juice.
• In another mixing bowl, combine oatmeal, almonds, 1 tbsp sugar, cinnamon and nutmeg.
• Add butter and blend in with a pastry blender until mixture is coarse and crumbly, stir in white chocolate chips.
• Set aside.
• Add remaining tbsp sugar and cornstarch to reserved juice and whisk in.
• Gently stir in blueberries.
• Divide blueberries between the four ramekins (or pour into an 8×8 pan).
• Top with oatmeal mixture.
• Place ramekins on a baking sheet and bake in preheated oven for 20 minutes.
• Allow to cool for 10 minutes.
• Serve warm.

More Healthier Desserts to Try

• Easy Vegan Chocolate Ice Cream
• Strawberry Basil Sorbet
• Gluten Free Peanut Butter Cookies
• Easy Peach Crumble with Oats
• Dairy Free Key Lime Pie

ENJOY!