Gluten Free Blueberry Crisp

This Gluten Free Blueberry Crisp features fresh, juicy blueberries topped with a buttery, crumbly oat and almond topping. Perfect for dessert, brunch, or a sweet snack, this baked crisp is naturally gluten-free and easy to make. Serve warm with ice cream or whipped cream for a comforting, fruit-forward treat that’s ideal for family gatherings or everyday meals.

Ingredients

• 1 1/2 lbs fresh blueberries (about 5 cups), rinsed and dried
• 3 Tablespoons gluten-free baking flour blend with binder
• 2 Tablespoons granulated sugar
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• Ice cream or whipped cream, for serving

Crisp Topping:

• 3/4 cup certified gluten-free old fashioned oats
• 1/2 cup brown sugar
• 1/4 cup + 2 Tablespoons finely ground almond flour
• 1/4 cup sliced almonds
• 1 teaspoon cinnamon
• Pinch of salt
• 6 Tablespoons cold butter or vegan butter, cut into 1/4″ cubes

Directions

1. Preheat oven to 350°F. Spray a medium baking dish (6×9″ or 8×8″) with nonstick spray.
2. In a large bowl, toss the blueberries with the gluten-free flour blend and granulated sugar using your fingertips or a spatula. Stir in lemon juice and vanilla extract until evenly combined. Pour the mixture into the prepared baking dish.
3. For the topping, combine oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt in the same mixing bowl. Add the cubed butter and use a pastry cutter or your fingertips to incorporate it until the mixture resembles pea-sized crumbs.
4. Crumble the topping evenly over the blueberries.
5. Bake for 40–45 minutes, or until the topping is golden and the blueberries are bubbling. Rotate the dish 180 degrees halfway through baking. If the topping browns too quickly, loosely cover with foil and continue baking.
6. Let the crisp cool to warm or room temperature, then serve with ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days.

Tips

• Use fresh, ripe blueberries for the best flavor and natural sweetness.
• Keep butter cold for a crisp, crumbly topping.
• Rotate the baking dish halfway to ensure even baking.
• Let the crisp cool slightly to avoid spilling hot blueberry juice when serving.

Variations and Substitutions

• Swap blueberries with raspberries, blackberries, or mixed berries.
• Use coconut sugar or maple syrup in place of brown sugar for a different sweetness.
• Replace almond flour with more oats or gluten-free flour if desired.
• Add a pinch of nutmeg or ginger for extra spice in the topping.

FAQs

Can I make this ahead of time?
Yes. Prepare and refrigerate the unbaked crisp for up to 24 hours, then bake when ready.

Is this recipe dairy-free?
Use vegan butter to make it dairy-free.

Can I freeze leftovers?
Yes, freeze baked crisp in an airtight container for up to 2 months. Reheat before serving.

Serving Suggestions

• Serve warm with ice cream, whipped cream, or yogurt.
• Pair with a drizzle of honey or maple syrup.
• Enjoy as a breakfast topping for oatmeal or pancakes.
• Serve in individual ramekins for gatherings or parties.

Why You’ll Love This Recipe

• Naturally gluten-free with wholesome ingredients.
• Crisp, buttery topping over sweet, juicy blueberries.
• Simple to prepare yet impressive for desserts or brunch.
• Perfect for family-friendly, year-round berry enjoyment.

Gluten Free Blueberry Crisp

Recipe by el hassanCourse: Chicken Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

365

kcal

Ingredients

• 1 1/2 lbs fresh blueberries (about 5 cups), rinsed and dried

• 3 Tablespoons gluten-free baking flour blend with binder

• 2 Tablespoons granulated sugar

• 1 Tablespoon lemon juice

• 1 teaspoon vanilla extract

• Ice cream or whipped cream, for serving

• Crisp Topping:

• 3/4 cup certified gluten-free old fashioned oats

• 1/2 cup brown sugar

• 1/4 cup + 2 Tablespoons finely ground almond flour

• 1/4 cup sliced almonds

• 1 teaspoon cinnamon

• Pinch of salt

• 6 Tablespoons cold butter or vegan butter, cut into 1/4″ cubes

Directions

• Preheat oven to 350°F. Spray a medium baking dish (6×9″ or 8×8″) with nonstick spray.
• In a large bowl, toss the blueberries with the gluten-free flour blend and granulated sugar using your fingertips or a spatula. Stir in lemon juice and vanilla extract until evenly combined. Pour the mixture into the prepared baking dish.
• For the topping, combine oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt in the same mixing bowl. Add the cubed butter and use a pastry cutter or your fingertips to incorporate it until the mixture resembles pea-sized crumbs.
• Crumble the topping evenly over the blueberries.
• Bake for 40–45 minutes, or until the topping is golden and the blueberries are bubbling. Rotate the dish 180 degrees halfway through baking. If the topping browns too quickly, loosely cover with foil and continue baking.
• Let the crisp cool to warm or room temperature, then serve with ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days.