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A bowl of sweetpotato blueberry crisp topped with oat milk ice cream.
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Sweetpotato Blueberry Crisp

This sweetpotato blueberry crisp is the perfect dessert for summer or fall! It brings the best of both seasons together in a delicious treat. Gluten free and dairy free.
Course Dessert
Cuisine American
Keyword sweetpotato blueberry crisp
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 314kcal
Author Snacking in Sneakers

Ingredients

For the Base:

  • 2 medium sweetpotatoes, peeled and diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 3 cups fresh or frozen blueberries
  • 3 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt (a pinch)

For the Topping:

  • 1 cup rolled oats (certified gluten free if needed)
  • ½ cup almond flour
  • ½ cup chopped raw pecans
  • ¼ cup coconut sugar (or brown sugar)
  • ¼ teaspoon salt
  • ¼ cup olive oil

Instructions

  • Preheat oven to 375°F. Lightly grease an 8×8 baking dish.
  • Toss the chopped sweetpotatoes with the olive oil. Spread onto a baking sheet and bake at 375°F for 15-20 minutes on the center rack, stirring once halfway, until sweetpotatoes are just tender.
  • In a large mixing bowl, combine the roasted sweetpotatoes, blueberries, coconut sugar, corn starch, lemon juice, vanilla, cinnamon, and salt. Pour into the prepared baking dish.
  • In another mixing bowl, combine the oats, almond flour, pecans, coconut sugar, and salt. Stir a few times, then add the olive oil and stir until well combined. Pour the topping evenly over the sweetpotato-blueberry mixture.
  • Bake at 375°F for 25-30 minutes, or until the filling is warm and bubby and the topping is golden brown.
  • Let cool for a few minutes, then serve warm. Optionally add your favorite toppings, like non-dairy or traditional versions of vanilla ice cream, yogurt, or whipped cream (depending on your diet and preferences).

Notes

  • Medium sweetpotatoes are about 150 grams each if you use a food scale.
  • I love this recipe topped with a dairy-free oat-milk vanilla ice cream!
  • This recipe makes 6 larger servings or 8 smaller servings. The nutrition analysis below is based on 8 servings. Nutrition analysis doesn’t include any optional toppings.
Nutrition analysis (approximate per serving): 314 calories, 18 g fat, 2 g saturated fat, 125 mg sodium, 37 g carbohydrate, 5 g fiber, 20 g sugar, 11 g added sugar, 5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 7%, Potassium: 7%

Nutrition

Calories: 314kcal