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Gluten-Free Blueberry Crisp

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A delightful gluten-free blueberry crisp with a buttery, crumbly topping that melts in your mouth, perfect for any occasion.

Ingredients

Scale
  • ¾ cup gluten-free rolled oats
  • ½ cup gluten-free all-purpose flour
  • ½ cup light brown sugar
  • ½ tsp cinnamon
  • 1/8 tsp salt
  • ½ cup butter (cold and cubed)
  • 5 cups blueberries (fresh or frozen and thawed)
  • ½ cup maple syrup
  • 2 tbsp lemon juice (one lemon)
  • 2 tbsp cornstarch (3 tbsp if frozen berries)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease an 8 inch by 8 inch baking dish with cooking spray or butter.
  3. Combine the gluten-free rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt in a medium bowl.
  4. Add the cold, cubed butter to the oat mixture and work it into the dry ingredients until crumbly.
  5. Mix the blueberries, maple syrup, lemon juice, and cornstarch in another bowl until coated.
  6. Spread the blueberry mixture in the baking pan, then sprinkle the oat topping evenly over it.
  7. Bake for 30 minutes until bubbly and golden brown.
  8. Cool for about 10-15 minutes before serving.
  9. Serve with a scoop of vanilla ice cream for extra indulgence.

Notes

For a crispier topping, place the crisp under the broiler for a minute or two at the end of baking. Store leftovers in the fridge or freeze for later.

Nutrition

Find it online: https://us.recipesfood.org/gluten-free-blueberry-crisp/

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