Description
Gluten-Free Blueberry Crisp is a warm, fruity dessert made with juicy blueberries and topped with a golden oat-almond flour crumble. Naturally gluten-free and simple to make, it’s perfect for any occasion—especially when served warm with a scoop of vanilla ice cream.
Ingredients
- For the blueberry filling:
- 4 cups fresh or frozen blueberries
- 1/4 cup granulated sugar or coconut sugar
- 1 1/2 tbsp cornstarch (use 2 tbsp if using frozen berries)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the crisp topping:
- 3/4 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil (for dairy-free)
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or oil.
- In a medium bowl, toss together blueberries, sugar, cornstarch, lemon juice, and vanilla until evenly coated. Pour into prepared baking dish.
- In another bowl, combine oats, almond flour, brown sugar, cinnamon, and salt. Stir in melted butter or coconut oil until the mixture becomes crumbly.
- Evenly sprinkle the crumble topping over the blueberries.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow to cool slightly before serving. Best served warm with ice cream or whipped cream.
Notes
- For nut-free, replace almond flour with oat flour.
- Add chopped pecans or walnuts to the topping for crunch.
- Frozen blueberries work well—do not thaw, and add extra cornstarch.
- Store leftovers in the fridge and reheat in the oven or microwave.
- To freeze, cool completely, cover tightly, and store for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
