Gluten Free Blueberry Crisp
This gluten free blueberry crisp is the perfect summer dessert recipe. Easy to make —juicy blueberries with a golden oat topping. Use fresh or frozen berries and olive oil for a simple, dairy-free summer dessert.
Ingredients
Blueberry Filling
- 5 cups blueberries
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 Tablespoons cornstarch or substitute tapioca or arrowroot starch
Gluten-Free Crisp Topping
- 1 cup old fashioned oats certified gluten-free
- ½ cup almond flour or sub 1:1 gluten-free flour
- ⅓ cup olive oil or melted butter plus additional for pan
- ¼ cup granulated sugar
- 1 teaspoon ground cardamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Brush an 8x8-inch baking dish with oil to prevent sticking. Place the dish on a rimmed baking sheet to catch any drips.
- Add all the filling ingredients to the baking dish. Toss thoroughly to combine. (Alternatively, you can mix the filling in a bowl and transfer it to the greased dish.)
- For the crisp topping, combine all the ingredients in a small bowl. Stir until well combined, then evenly spread the topping over the berry filling. Cover with aluminum foil.
- Bake the crisp, covered, for 20 minutes. Uncover and bake for another 20 minutes, or until the top is golden brown and the filling is bubbling.
- Let it rest for 15 minutes. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.
Equipment
- mixing bowl
Notes
- Be sure to use certified gluten-free oats.
- I prefer olive oil over butter. I think it pairs well with the cardamon.
- To reheat, warm in 250 degree oven for 10 to 15 minutes or reheat in the microwave.
Storing Leftovers
- Leftovers should be covered and stored in the fridge for up to 4 days.