Gluten-Free Blueberry Crisp
User Reviews
5
Gluten-Free Blueberry Crisp
Description
The Gluten-Free Blueberry Crisp features a filling of fresh or frozen blueberries mixed with coconut sugar, lemon juice, lemon zest, vanilla extract, ground cinnamon, and a starch thickener such as cornstarch. This mixture is placed in a greased baking dish ready to be topped. The crisp topping is made from rolled oats, almond flour, chopped walnuts (optional), salt, cinnamon, pure maple syrup, melted coconut oil, and vanilla. These ingredients combine for a textured topping that crisps up in the oven.
The dish bakes at 350°F for around 45 minutes until the topping is golden and the blueberry filling bubbles up, offering warm, tender berries contrasted with a nutty, chewy crumble. It is especially nice served with vanilla ice cream for added richness.
For gluten-free diets, using certified gluten-free oats and almond flour ensures no gluten contamination. The recipe can be doubled for larger gatherings using a bigger pan.
Leftovers keep in the fridge for a few days and reheat well in the oven or microwave, though best enjoyed within a few hours of baking when textures are optimal.
Ingredients
Blueberry Filling:
- 6 cups Blueberry fresh is best (frozen works too, fresh, about 3 pints
- 3 tablespoon coconut sugar or brown sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
- 2 tablespoon cornstarch arrowroot, or tapioca starch
Oat Crisp:
- 1 cup rolled oats gluten-free certified
- ⅔ cup almond flour spooned and leveled
- ½ cup walnuts roughly chopped with bigger pieces, or almonds or pecans, optional
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract pure
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
- Oat flour is the best substitute if almond flour is unavailable; coconut flour is not recommended.
- Use frozen blueberries straight from the freezer without thawing to maintain filling texture and flavor.
- You can double the recipe to bake in a 9x13-inch pan for larger servings.
- Enjoy the crisp within 3-5 hours for best taste; leftovers keep refrigerated up to 3 days in a sealed container or covered baking dish.
- Reheat leftovers in the oven at 350°F for 10-15 minutes or in the microwave in short intervals to prevent burning the berries.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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