Gluten-Free Blueberry Crisp
This quick and easy gluten-free blueberry crisp can be made with fresh or frozen blueberries. Finished with an amazing buttery oat streusel topping, it's the perfect simple summer dessert. Bonus: it can be made gluten-free, vegan, or just plain regular.
10 minutes
50 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 276 |
| Fat: | 9 g |
| Carbohydrates: | 46 g |
| Protein: | 5 g |
| Cholesterol: | 3 g |
| Sodium: | 275 mg |
| Fiber: | 5 g |
| Sugars: | 20 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 6 cups6 cups6 cups Blueberries, (888g), fresh or frozen
- .25 cup.25 cup.25 cup Granulated White Sugar, (50g)
- 3 Tbsp3 Tbsp3 Tbsp Gluten Free Flour, 1:1 baking blend
- 1 tsp1 tsp1 tsp Lemon Juice
- 1 cup1 cup1 cup Gluten Free Rolled Oats, (80g)
- 1 cup1 cup1 cup Gluten Free Flour, (120g) 1:1 baking blend
- .5 cup.5 cup.5 cup Brown Sugar, (100g)
- .5 cup.5 cup.5 cup Plant Based Butter, (114g) softened
- 1 tsp1 tsp1 tsp Salt, fine
- .25 tsp.25 tsp.25 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Baking Soda
- 1 cup1 cup1 cup Vanilla Ice Cream, optional for serving
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F and place a 2.5qt baking dish or an 8x8 inch baking pan on a cookie sheet and set aside.
- In a large mixing bowl combine the blueberries, sugar, flour, and lemon juice until evenly coated.
- Spread the blueberry mixture in the baking pan/dish.
- Combine all the topping ingredients in a large mixing bowl and stir to combine until a coarse sand-like texture is achieved.
- Spread the crisp topping over the prepared blueberry filling, gently pat down, and bake for 40-50 minutes. The edges should be bubbling and caramelized and the top a golden brown.
- Remove from the oven and allow to cool for at least 15 minutes before serving. Note: the longer it cools the thicker and more syrupy the blueberry filling becomes.
- Serve as is, with a scoop of vanilla ice cream, fresh whipped cream, or a drizzle of caramel sauce. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.
Add a Note
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About This Recipe
Baked Fruits Baked Goods Desserts Egg Free Gluten Free Other Pescetarian Pies Shellfish Free Vegetarian
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