Gluten Free Blueberry Crisp
Warm, golden, and bursting with juicy blueberries, this gluten free blueberry crisp features a crunchy oat topping and naturally sweetened filling. An easy, healthy dessert ready in about 45 minutes.
Equipment
- 8x8 inch baking dish or skillet
- mixing bowl
- spoon or spatula
- oven
Ingredients
- 4 cups blueberries (fresh or frozen)
- 2 tbsp maple syrup or honey
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1 cup certified gluten-free rolled oats
- 1/2 cup almond flour
- 3 tbsp maple syrup or honey
- 3 tbsp cold coconut oil or unsalted butter
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- Combine blueberries, maple syrup, lemon juice, lemon zest, cornstarch, and vanilla directly in the baking dish. Stir gently and spread evenly.
- In a bowl, mix oats, almond flour, cinnamon, and salt. Add maple syrup and cold fat, then work into crumbly clusters.
- Scatter the topping evenly over the blueberry filling without pressing it down.
- Bake for 35–40 minutes until topping is golden and filling is bubbling.
- Let rest for 10–15 minutes before serving to allow filling to thicken.
Notes
Use certified gluten-free oats for celiac safety. For a vegan version, use maple syrup and coconut oil. Let the crisp rest 10–15 minutes before serving. Store covered up to 5 days or freeze up to 3 months.