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
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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.
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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.
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To assemble your crisp, pour blueberry filling (and all accumulated juices) into a 9x9 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.
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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.
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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.