Gluten Free Blueberry Crisp -

5 from 1 vote

Gluten Free Blueberry Crisp

Sweet and juicy, this gluten free blueberry crisp recipe is crammed with gorgeous summer blueberries and finished with a buttery, toasted oat topping.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 371kcal

Author: Nicole Spiridakis

Ingredients

Topping

1 lemon
½ cup brown sugar
1 ¼ cups oat flour, 140 grams
1 cup old fashioned rolled oats
½ teaspoon fine sea salt
½ cup unsalted butter, melted and cooled

Filling

¼ cup granulated sugar
3 tablespoons tapioca flour
2 pounds blueberries

Instructions

Make Topping

Zest the lemon directly over the sugar in a medium bowl and mix with a fork. Mix in the oat flour, oats, and salt.
Stir in the butter quickly until the mixture forms pea-sized crumbles. Place in the fridge until ready to use.

Make Filling

Whisk the sugar and tapioca flour in a large bowl. Add the blueberries and squeeze in 1 tablespoon of lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 9-inch square dish or deep-dish pie dish.
Spread the filling in an even layer, then fully cover with the topping. Place the dish on a rimmed baking sheet to catch any drips.
Preheat the oven to 375°F.
Bake until the topping is golden brown and set and the filling is bubbling, about 45-50 minutes. Let the crisp set for at least 15 minutes after it comes out of the oven.

Notes

Tips

- Let it rest: In the recipe instructions, I advise letting the crisp rest for 15 minutes after baking to allow the crisp filling to solidify a bit. This is the minimum time it should rest - I like to let my crisp sit out at room temperature for at least an hour or more so that it's not goopy. You can gently rewarm it in the oven before serving or serve it at room temperature.

- Swap in nuts - Instead of the 1 cup of rolled oats, substitute 1 cup of sliced almonds (you can toast them lightly or leave them untoasted. Or, add ½ cup of chopped walnuts to the topping and leave in the oats.

- Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats, or use 1 ½ cups of your favorite 1:1 gluten free flour blend.

- Make it dairy-free - Substitute your favorite non-dairy butter for the butter to make this blueberry crisp dairy-free.

- Make it sweeter - I add just ¼ cup of sugar to complement the blueberries because I find them to be plenty sweet and the topping is quite sweet. However, if you want the filling to be sweeter, increase the amount of sugar to ½ cup.

Storage

Counter - Cover the crisp with plastic or foil and store it on the counter for up to 2 days.

Fridge – Place leftover blueberry crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days.

Freezer – This blueberry crisp recipe freezes well! Wrap the baked and cooled crisp in a layer of plastic and a layer of foil and store it in the freezer for up to one month. You can heat the crisp directly from the freezer: Place it in the oven at 350˚F until it’s hot all the way through.

To Reheat – Enjoy your crisp cold, or warm it up in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or pop it in the microwave to heat in 30-second increments until warm.

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