Gluten-Free Blueberry Crisp

This gluten-free blueberry crisp is a delicious but oh-so simple summer dessert starring sweet, juicy, blueberries and a buttery oat topping. It has all the appeal of blueberry pie, but it's so much easier to make!

Course Dessert

Cuisine North American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Servings

Calories 324kcal

Author Colleen Milne

Ingredients

Crisp Topping

¾ cup gluten-free rolled oats
½ cup gluten-free all purpose flour
½ cup light brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
½ cup butter cold and cubed

Blueberry Filling

5 cups blueberries fresh or frozen and thawed
½ cup maple syrup
2 tablespoon lemon juice one lemon
2 tablespoon cornstarch 3 tablespoon if frozen berries

Instructions

Preheat the oven to 375° Grease an 8 inch by 8 inch baking dish.
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Add the butter, and using a pastry blender, or your fingertips, blend it in the oat mixture until you have a crumbly topping.
In another bowl, combine the blueberries, maple syrup, lemon juice, and cornstarch.
Spread the blueberry mixture in the prepared baking pan.
Spread the oat topping mixture over the blueberry filling.
Bake 30 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
Allow the blueberry crisp to cool 10-15 minutes before serving with a scoop of ice cream

Notes

Oats. If you are gluten sensitive, intolerant, or have Celiac disease, it's important to use oats that are labeled as certified gluten-free. Although oats are naturally gluten-free, they are often processed in facilities that also process gluten containing wheat flour, rye, or barley. This poses a risk of cross-contamination.

Flour. The gluten-free flour blend that I use is a one to one ratio blend. I have also tested this recipe using oat flour. It's delicious, but I prefer this recipe. You can also use almond meal to replace half of the flour in the topping. (The recipe will no longer be nut free). And of course, you can use regular all purpose flour if gluten is not a concern for you.

Fruit. You can make any fruit crisp using this blueberry crisp recipe. Try different berries like raspberries, strawberries or blackberries. This recipe is also perfect for sliced peaches, apples or pears, or a combination of fruits.

Butter. Use cold, cubed butter. This results in a crisper texture than using room temperature butter or melted butter.

Nuts. You can add finely chopped nuts in place of some of the flour in the topping. Walnuts, or pecans are great, and I especially like sliced almonds.

Storage. Store leftover blueberry crisp in an airtight container in the fridge for up to three days.

To freeze. You can freeze the crisp before baking by wrapping it well in plastic wrap, then foil. Freeze until you want to bake it, then bake from frozen (remove plastic wrap and foil), adding 10-15 minutes to the baking time. Freeze after baking, allowing it to cool completely, then wrapping as above. Thaw in the fridge overnight and reheat for 20 minutes at 350 degrees.

Nutrition