Gluten-Free Blueberry Crisp
A heartwarming and delicious gluten-free dessert featuring juicy blueberries topped with a crunchy, buttery crisp that is perfect for any occasion.
Ingredients
For the Crisp Topping
- ¾ cup gluten-free rolled oats Look for certified gluten-free to ensure no cross-contamination.
- ½ cup gluten-free all-purpose flour A blend that includes xanthan gum works best for texture.
- ½ cup light brown sugar Adds a lovely caramel note.
- ½ tsp cinnamon A warm spice that pairs beautifully with blueberries.
- 1/8 tsp salt Enhances flavor.
For the Blueberry Filling
- 5 cups blueberries Fresh is best, but if using frozen, ensure they are thawed and drained.
- ½ cup maple syrup Opt for pure maple syrup for superior taste.
- 2 tbsp lemon juice Freshly squeezed from one lemon to brighten the flavors.
- 2 tbsp cornstarch Use 3 tbsp if using frozen berries to help absorb extra moisture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease an 8-inch by 8-inch baking dish.
- In a medium bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, light brown sugar, cinnamon, and salt. Mix well.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In another bowl, gently combine the blueberries, maple syrup, lemon juice, and cornstarch. Toss until the blueberries are evenly coated.
- Spread the blueberry mixture evenly in the prepared baking dish, then sprinkle the oat topping over the filling.
Baking
- Place the dish in the oven and bake for 30 minutes, or until the filling is bubbly and the topping is golden brown.
- Allow to cool for 10-15 minutes before serving.
Serving
- Serve with a scoop of vanilla ice cream for added indulgence.
Notes
Store any leftovers covered in the refrigerator for up to three days. Reheat in the oven to keep the topping crispy.