Gluten-Free Blueberry Crisp
Enjoy a delicious Gluten-Free Blueberry Crisp, featuring juicy blueberries topped with a crunchy oat and almond flour crumble. Naturally sweetened and baked to golden perfection, this dessert is a delightful and healthy treat perfect for any occasion.
Equipment
- 1 9-Inch Pie Dish or 2-Quart Baking Dish
- 1 Pastry Blender or Fork
Ingredients
Topping
- 6 tbsp cold unsalted butter, cut into ½-inch pieces
- ¾ cup gluten free flour blend
- ¼ tsp salt
- ¾ cup old-fashioned rolled oats
- ½ tsp ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
Filling
- ¼ tsp salt
- 24 oz fresh blueberries
- 1 tbsp fresh lemon juice
- ½ cup granulated sugar
- 2 tbsp gluten free flour blend
Instructions
- Preheat your oven to 375°F.
- Grease a 9-inch pie dish or a 2-quart baking dish with butter and set aside.
- In a large mixing bowl, combine the blueberries, lemon juice, 2 tablespoons of gluten-free flour, sugar, and salt.
- Mix thoroughly to coat the blueberries evenly.
- Pour the mixture into the prepared baking dish, spreading it into an even layer.
- In a medium mixing bowl, combine gluten-free flour, oats, both sugars, cinnamon, and salt.
- Cut in the butter using a pastry blender, fork, or your fingers until the mixture becomes crumbly.
- Sprinkle the crumb topping evenly over the blueberry mixture.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is lightly browned and the blueberries are bubbling.
- Let the crisp cool for 10 minutes before serving.
Notes
- If your blueberries are particularly sweet, you might reduce the sugar by a tablespoon.
- When selecting a gluten-free flour for this recipe, ensure it is a blend that includes xanthan gum or guar gum for the best texture.