Gluten Free Blueberry Crisp Recipe
It’s blueberry season and I can think of no better way to celebrate than to make this good old-fashioned Gluten Free Blueberry Crisp recipe.
Crisps are every bit as wonderful as pies but when it comes to getting one on the table, they win hands down! No mixing dough, letting it sit in the fridge, and rolling out the crust. They are pure simplicity and a great way to let the flavor of the filling really shine.
A crisp is basically fruit covered with a crunchy topping and baked – easy peasy!
So if you are looking for a showcase for those fabulous, sweet, and juicy blueberries – give this recipe a try. You won’t be sorry.
Oh, and by the way – a scoop of vanilla ice cream on top of a warm crisp is pure heaven!
Recipe notes: For the fruit portion of the crisp I used fresh blueberries as they are in season but frozen will do just fine in the off season. Blueberries love a little bit of lemon so I added both the zest and the juice along with some organic sugar from Wholesome Sweeteners and some cornstarch to thicken the juices. If you don’t use corn, tapioca starch works just as well. For the topping I used my own flour blend along with some brown sugar and certified organic oats. You can feel free to substitute sorghum or millet for gluten free flour if you like.
Click here to see my cooking demonstration of this recipe on Daytime TV!
- Butter or gluten free non-stick cooking spray for preparing the pan
- 4 cups fresh blueberries, rinsed, picked over, and drained four 6-ounce containers
- 1/3 cup sugar
- 1 lemon zested
- 2 teaspoons fresh lemon juice
- 1 tablespoon cornstarch
- 1/3 cup brown sugar packed
- 1/3 cup gluten free flour blend or use gluten free sorghum or millet flour
- ¾ cup certified gluten free oats
- Pinch kosher salt
- 4 tablespoons unsalted butter softened
Preheat oven to 375 degrees. Grease a 10 inch baking dish or deep dish pie pan.
In a mixing bowl, combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch. Toss to coat and pour mixture into prepared baking dish.
In another mixing bowl, combine the brown sugar, flour, oats, and salt. Add the butter and work it into the oat mixture with your fingertips until crumbly. Spread over the blueberries and bake for 40 minutes or until the blueberries are bubbly and the topping is golden brown.
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