Gluten Free Blueberry Crisp Recipe

by Carol Kicinski on May 15, 2014

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It’s blueberry season and I can think of no better way to celebrate than to make a good old-fashioned gluten free blueberry crisp.

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.

gluten-free-blueberry-crisp-recipe

Gluten Free Blueberry Crisp Recipe

Ingredients

Butter or gluten free non-stick cooking spray for preparing the pan
4 cups (four 6-ounce containers) fresh blueberries, rinsed, picked over, and drained
1/3 cup sugar
Zest of 1 lemon, finely grated
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

Directions

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.

Servings:

A gluten free recipe that serves 6.

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Categories:    Dessert

{ 8 comments… read them below or add one }

Diana August 6, 2014 at 9:05 pm

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.

Reply

Carol Kicinski August 29, 2014 at 11:25 am

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

Reply

Pat Gallant August 12, 2014 at 12:51 pm

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

Reply

Carol Kicinski September 18, 2014 at 8:55 am

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

Reply

Angela Winder April 5, 2015 at 3:58 pm

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

Reply

Carol Kicinski April 6, 2015 at 3:50 pm

Thank you so much! Glad you enjoyed it.

Reply

Jane May 22, 2015 at 11:25 pm

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

Reply

Carol Kicinski May 27, 2015 at 10:37 am

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

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