Gluten-Free Blueberry Crisp

5 from 1 vote

This Gluten-Free Blueberry Crisp is packed with ripe berries and the perfect sweet crumble topping making it a phenomenal summer treat whether gluten-free or not. Serve it warm and pair it with a creamy ice cream for a blissful dessert that you will want to savor.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Amanda McGillicuddy

Equipment

Small mixing bowl
8 x 8 baking dish

Ingredients

4 cups Blueberries rinsed and stems removed (about 1 18-ounce container)
2 tablespoon Gluten-free 1:1 all purpose flour
2 tablespoon Brown sugar or coconut sugar
1 tablespoon Lemon juice
1 tsp Vanilla extract

Crisp Topping

1 cup Gluten-free old fashioned oats
1 cup Gluten-free 1:1 all purpose flour
½ cup Brown sugar or coconut sugar
6 tablespoon Coconut oil, melted or melted butter
½ teaspoon Ground cinnamon
½ teaspoon Sea salt

Instructions

Preheat the oven to 350 F. Lightly grease an 8 x 8 baking dish with coconut oil or cooking spray and set aside.
Combine the ingredients for the crisp topping in a small mixing bowl. Stir together until well combined and a crumbly dough forms. Set aside.
In the baking dish, add the blueberries, gluten-free flour, brown sugar, lemon juice and vanilla extract. Stir until the blueberries are well-coated.
Crumble the crisp mixture over the top of the berry mixture, distributing it so that it is fairly even across the top of the dessert.
Place the baking dish in the oven for 40-45 minutes, or until the crisp is golden and the blueberries are bubbly and have lost their structure. Note that if you use coconut sugar, the crisp will have a darker color. Remove from the oven and allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream or dairy-free ice cream.

Nutrition