Gluten-Free Blueberry Crisp
User Reviews
5.0
18 reviews
Excellent
Gluten-Free Blueberry Crisp
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This easy gluten-free blueberry crisp recipe is the perfect sweet, healthy, and vegan summer dessert! It's naturally sweetened with maple syrup and topped with a buttery oatmeal walnut crumble. You can use fresh or frozen blueberries!
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Ingredients
Blueberry Filling:
- 6 cups fresh blueberries (about 3 pints) fresh is best (frozen works too)
- 3 tablespoon coconut sugar or brown sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 2 tablespoon cornstarch arrowroot, or tapioca starch
Oat Crisp:
- 1 cup old fashion rolled oats gluten-free certified
- ⅔ cup almond flour spooned and leveled
- ½ cup walnuts, almonds, or pecans (optional) roughly chopped with bigger pieces
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat oven to 350°F and lightly grease a 9×9-inch baking dish, 9-inch pie dish, or 9-inch skillet with nonstick cooking spray. Set aside.
- Pat the blueberries dry if you washed them.
- Toss the blueberries, coconut sugar, lemon juice, lemon zest, vanilla, and starch in a large mixing bowl. Then spoon them into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts (optional), salt, and cinnamon until well combined. Pour maple syrup, melted coconut oil (or butter), and vanilla on top and mix using your hands.
- Spread the oat crumble mixture evenly on top of the blueberries.
- Bake for 40 – 48 minutes, until the top, is golden crisp and the blueberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 – 15 minutes before enjoying! I love serving mine with vanilla ice cream.
Notes
- Almond Flour: The best substitute for almond flour in this recipe is oat flour. Do not use coconut flour.
- Frozen Blueberries: Don’t allow the berries to thaw before baking. Simply mix the frozen blueberries with the rest of the filling ingredients and then add them to the greased baking dish.
- Double Recipe: You can double this recipe. Simply bake the blueberry crisp in a large 9x13″ baking dish.
- Storing: I recommend enjoying this blueberry crisp within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in a sealed container or the original baking dish with aluminum foil.
- Reheating: For best results, reheat the large pie dish or pan in the oven for 10 – 15 minutes at 350°F. If you are in a rush or want to heat a single serving, reheat it in the microwave for 45 – 60 seconds in 15-second intervals so the berries do not burn.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Sodium
10mg
(0%)
Potassium
137mg
(4%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
48IU
(1%)
Vitamin C
9mg
(10%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Sodium | 10mg | 0% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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