Gluten-free Blueberry Crisp

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!

gluten-free-blueberry-crisp-recipe

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Gluten-free Blueberry Crisp
Gluten Free Blueberry Crisp Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Cuisine: American
Servings: 6 people
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees. Grease a 10 inch baking dish or deep dish pie pan.
  2. In a mixing bowl, combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch. Toss to coat and pour mixture into prepared baking dish.
  3. 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.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Blueberries Easy Fruit Crisp Gluten-Free Gluten-Free Recipes Oats Optionally Corn Free
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  1. Diana
    August 6, 2014

    I pretty much liked the recipe,but the lemon was overwhelming, I think maybe use the peel, but leave out the juice, maybe even the other way around. Still lemony yummy.

    1. Carol Kicinski
      August 29, 2014

      Diana,
      Yeah, you could leave out the zest and maybe cut back on the lemon juice, I like the tangyness. :)
      Happy you enjoyed it!
      xo,
      Carol

  2. Pat Gallant
    August 12, 2014

    I have company coming who is
    celiac and also dairy free. I would like to make a fruit crisp or crumble but probably won’t be using flour or oatmeal often. Can you recommend any substitutes? Thanks

    1. Carol Kicinski
      September 18, 2014

      Hi Pat,
      I don’t know, I’m just throwing it out, but maybe you could buy some gluten-free granola and throw that on top. No guarantee because I’ve never personally tried it, but it sounds good to me!! :)
      Enjoy,
      Carol

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  4. April 5, 2015

    This recipe is AMAZING and so incredibly easy!!! This one is staying in my go to pile!

    1. Carol Kicinski
      April 6, 2015

      Thank you so much! Glad you enjoyed it.

  5. Jane
    May 22, 2015

    I just substitute a little orange juice.. and all is good! thank you for the recipe!!

    1. Carol Kicinski
      May 27, 2015

      You’re so welcome! I’m glad it worked for you Jane. :)
      xo,
      Carol

  6. Juli Kiel
    July 22, 2015

    Hi Carol. I just made your delicious blueberry crisp. Wow! My husband and I loved it and he isn’t even a gluten free person! I did add a little cinnamon to the oat topping. Great recipe! Thank you for posting it. Looking forward to checking out more of your recipes. Thanks again!

    1. Carol Kicinski
      July 22, 2015

      You’re very welcome Juli! Glad you and your hubby enjoyed it. :)
      xo,
      Carol

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  9. Mo
    May 22, 2017

    I made this tonight! It’s REALLY good! I substituted cornstarch for potato starch and white sugar with maple syrup and brown sugar 1/4 c and threw in a couple of tsps of chia seeds! Very yummy!!

    1. Carol Kicinski
      May 28, 2017

      So glad you enjoyed it! I love it when people tweak my recipes to make them their own!

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  11. Judith Powell
    November 20, 2017

    can i substitute gluten free granola for gluten free rolled oats?

    1. Carol Kicinski
      November 21, 2017

      Hi Judith,

      I think that would work just fine, especially because most granola does contain at least some oats. You may have to watch that it doesn’t burn if the granola has nuts in it or anything else that may cook quicker than oats would. You could try covering it loosely with foil if it starts to get too brown on top. Let me know how it goes!

      xo,
      Carol

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