Gluten-Free Blueberry Crisp
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This Gluten-Free Blueberry Crisp is just plain amazing! Made with a flaky and crisp oat topping; and a juicy and sweet blueberry filling. Best summer dessert served warm with a scoop of vanilla ice cream.
Gluten-Free Blueberry Crisp
Summer is here! Which means it’s Blueberry season and time to enjoy one of the most deliciously sweet fruits. We are huge blueberry lovers in this house. We literally eat them every single day. Whether it’s in our oatmeal, overnight oats, smoothies, yogurt, or as it. We all have them at one point during the day. Usually with our breakfast or a snack.
Our new favorite way to enjoy blueberries is with this sweet and crumbly Gluten-Free Blueberry Crisp. It has quickly become our favorite family dessert and we have been enjoying it very frequently. It’s totally in rotation in this house. With all the abundance of blueberries this season, you must give this wonderful dessert a try. Topped with some vanilla ice cream or whipped cream, it’s so good and the perfect combination.
What you need to make Gluten-Free Blueberry Crisp:
Ingredients:
- Fresh Blueberries
- Lemon Juice
- Maple Syrup
- Vanilla Extract
- Arrowroot Flour
- Pink Sea Salt
- Gluten-Free Old Fashion Oats
- Blanched Almond Flour
- Coconut Sugar
- Cinnamon
- Unsalted Cold Butter
Equipment:
- 9×9 inch baking pan
- Dough blender
- Large Mixing Bowls
- Spatula
How to make Gluten-Free Blueberry Crisp:
- Step 1– In a large mixing bowl, add blueberries and all the filling ingredients; lemon juice, maple syrup, vanilla extract, arrowroot flour, and pink sea salt. Stir all ingredients well making sure the blueberries are well coated and mixed in with the other ingredients. Set aside.
- Step 2– In a separate large mixing bowl, toss all the ingredients for the oat crisp; rolled oats, blanched almond flour, coconut sugar, maple syrup, vanilla extract, cinnamon, and pink sea salt. Cube the cold butter and add it to the dry ingredients. Use a dough blender to work the butter into the mixture. Use your fingertips to finish working the butter and press into the dry ingredients until well dispersed and it starts to resemble crumbs.
- Step 3– To assemble your crisp, pour blueberry filling (and all accumulated juices) into a 9×9 inch baking dish or pan. Spread it out into an even layer. Sprinkle the oat mixture over the blueberries. Make sure you don’t press down into the blueberries.
- Step 4– Place prepped blueberry crisp in the fridge and let it chill for 15-20 minutes. While crisp is being refrigerated, preheat oven at 350 degrees F.
- Step 5– Place pan in the center of the oven and bake for 45 minutes. The topping should be golden brown and the edges and center of the blueberries should be bubbling. Allow the crisp to cool for about 10 minutes on a cooling rack. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!
Gluten-Free Blueberry Crisp FAQ’s:
Can I use Frozen Blueberries?
Yes, you can use frozen blueberries. This way you can actually enjoy this dessert all year round and not just during blueberry season! Just add an extra 10-15 minutes to the baking time. You probably will need to cover the pan with aluminum foil or parchment paper to prevent the top crumbly layer from burning.
How do I know if my Blueberry Crisp is finished baking?
You know your blueberry crisp is done when the top is golden-brown and the blueberries in the edges and center are bubbling.
What makes this blueberry crisp gluten-free?
This recipe calls for gluten-free oats and blanched almond flour to make the oat topping. In addition, it calls for arrowroot flour to thicken the blueberry filing. Arrowroot is a gluten-free starch frequently used to thicken sauces, soups, gravies and other types of foods.
How can I make it dairy-free?
This dessert can easily be made dairy-free. Simply substitute the butter for coconut oil.
Tips and Substitutions:
- If you are using frozen blueberries- Add an extra 10-15 minutes to the baking time. You probably will need to cover the pan with aluminum foil or parchment paper to prevent the top crumbly layer from burning.
- Don’t skip chilling your crisp before baking- You want the butter to firm up again before baking. Cold butter will give the crisp that nice buttery flaky top.
- Substitute for arrowroot flour- Use tapioca flour or cornstarch.
- Substitute for coconut sugar- Use maple sugar.
- Switch up your berries- Give this crisp a try with other berries if you wish or a mix of different berries!
- How to make dairy-free- Simple substitute butter for refined coconut oil.
How to serve and store Gluten-Free Blueberry Crisp:
Blueberry crisp is best served warm with a scoop of vanilla ice cream or whipped cream. Cover any leftover blueberry crisp with a tight lid or saran wrap. Keep it refrigerated for 5-7 days. Reheat in the oven for 5-7 minutes at 350 degrees F before serving.
Did you like this Gluten-Free Blueberry Crisp recipe? You may also like these other Blueberry recipes:
- Blueberry Greek Yogurt Muffins
- Blueberry-Apricot Overnight Oats
- Blueberry-Hibiscus Chia Drink
- Watermelon Blueberry Salad with Feta
Check out these other crisp recipes:
Gluten-Free Blueberry Crisp
Ingredients
Blueberry Filling
- 3 cups fresh blueberries
- 2 tbsp lemon juice
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp arrowroot flour
- 1/4 tsp pink sea salt
Oat Crisp
- 1.5 cups gluten-free old fashion oats
- 1 cup blanched almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp pink sea salt
- 1/3 cup unsalted cold butter
Instructions
In a large mixing bowl, add blueberries and all the filling ingredients; lemon juice, maple syrup, vanilla extract, arrowroot flour, and pink sea salt. Stir all ingredients well making sure the blueberries are well coated and mixed in with the other ingredients. Set aside.
In a separate large mixing bowl, toss all the ingredients for the oat crisp; rolled oats, blanched almond flour, coconut sugar, maple syrup, vanilla extract, cinnamon, and pink sea salt. Cube the cold butter and add it to the dry ingredients. Use a dough blender to work the butter into the mixture. Use your fingertips to finish working the butter and press into the dry ingredients until well dispersed and it starts to resemble crumbs.
To assemble your crisp, pour blueberry filling (and all accumulated juices) into a 9×9 inch baking dish or pan. Spread it out into an even layer. Sprinkle the oat mixture over the blueberries. Make sure you don't press down into the blueberries.
- Place prepped blueberry crisp in the fridge and let it chill for 15-20 minutes. While crisp is being refrigerated, preheat oven at 350 degrees F.
Place pan in the center of the oven and bake for 45 minutes. The topping should be golden brown and the edges and center of the blueberries should be bubbling. Allow the crisp to cool for about 10 minutes on a cooling rack. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!
Recipe Notes
Tips and Substitutions:
- If you are using frozen blueberries- Add an extra 10-15 minutes to the baking time. You probably will need to cover the pan with aluminum foil or parchment paper to prevent the top crumbly layer from burning.
- Don’t skip chilling your crisp before baking- You want the butter to firm up again before baking. Cold butter will give the crisp that nice buttery flaky top.
- Substitute for arrowroot flour- Use tapioca flour or cornstarch.
- Substitute for coconut sugar- Use maple sugar.
- Switch up your berries- Give this crisp a try with other berries if you wish or a mix of different berries!
- How to make dairy-free- Simple substitute butter for refined coconut oil.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
