Delightful blueberry filling nestles beneath an irresistible crunchy-crisp topping in this gluten-free blueberry crisp. This dessert recipe is ideal for summertime!
My kid has severe food allergies to eggs and dairy, so I usually make gluten-free treats to share on Iowa Girl Eats. However, I always make sure to bake a vegan version just in case.
It would be an understatement to claim that we were all ecstatic to be able to cozie up with a pan of Gluten Free Blueberry Crisp that didn’t require any adjustments.
The combination of a golden brown topping and a luscious blueberry filling is pure bliss. This simple blueberry crisp dish, which only requires a few common kitchen items, is an absolute treat that you simply must make this summer!
Crispy Blueberry Gluten-Free Bars
If you’re looking for a way to relive your childhood, try some blueberry pastries. One possible explanation is that they make you look like a child when you eat them. My tongue and teeth are purple! 😉 I think it’s well worth it, particularly when the end result is something as simple to whip up as my Gluten Free Blueberry Crisp and as entertaining to eat.
The topping of this sugary fruit crisp is made with almond flour and chopped almonds, which makes it slightly lighter than a crisp topping made entirely of oats and makes it particularly crispy, which is my favorite part of the dish. In my opinion, the crispiness and lightness go wonderfully with the delicate blueberries.
Things Required
This simple gluten-free dessert recipe calls for common household items, so rummage through your fridge and pantry:
The fruit crisp’s luscious, bubbling base is five full cups of fresh blueberries. Frozen blueberries can be used instead; simply add a few minutes to the baking time.
The blueberry filling is thickened using a gluten-free baking flour blend. Pick a gluten-free flour blend that you happen to have on hand; “1 for 1” or “all-purpose” will do. The Gluten-Free 1-to-1 Baking Flour Blend by Bob’s is my go-to.
The blueberry filling is sweetened with granulated sugar, while the topping is sweetened and crisped up with brown sugar.
The blueberry filling gets the ideal harmony of sweet and sour from the lemon juice.
Vanilla: the blueberries get a warm, fuzzy flavor boost.
The crisp topping’s foundation is gluten-free old-fashioned oats. Use fast oats or steel cut oats instead of old-fashioned oats. See below for more information about gluten-free oats!
To make the topping even lighter and crunchier, use finely ground almond flour. Although Bob’s Red Mill Super Fine Almond Flour is my favorite gluten-free brand, you can use whichever brand you choose. A quality product is also available at Kirkland (Costco)!
Toss in some sliced almonds for a crunchy topping. Chopped nuts, such as almonds or pecans, would be a great substitute.
Adds a comforting, irresistible flavor to the crunchy topping—cinnamon.
To make the crisp topping, combine cold, cubed conventional or vegan butter.
Oats for Fruit Crisps Made with a Gluten-Free Purity Protocol
Make sure to use certified gluten-free purity protocol oats in your blueberry crisp (or any recipe that calls for oats) if you suffer from Celiac disease, a severe gluten sensitivity, or a wheat allergy.
Although oats do not contain gluten by nature, they are often produced in the same fields as wheat or barley, which do contain gluten. They usually go through the same processes as these grains, including harvesting, transportation, processing, and packaging.
So, what’s the big deal? It is not uncommon for gluten-containing grains to be introduced to oats prior to their sprouting.
There is a significantly reduced chance of cross contamination with purity protocol oats because they have been produced, harvested, transported, processed, and packaged utilizing specific fields and equipment.
Are you as fascinated by this as I am?! Unlikely, but crucial nonetheless. Gluten Free Prairie Oats, produced in Montana by a woman-and family-owned business, are now my favorite.
Yes, you have come to the correct place if you are in search of an incredibly easy dessert that is also created from scratch. Alright, let’s begin!
Gluten-Free Blueberry Crisp Recipe
- Beat the blueberry filling until smooth.
Before you add the fresh blueberries, granulated sugar, gluten-free flour blend, and a large mixing bowl, stir to combine using a spatula. When combined, mix in the freshly squeezed lemon juice and a dash of vanilla extract.
Transfer the ingredients into a medium-sized baking dish, such as an 8×8″ or 6×9″, that has been sprayed with nonstick cooking spray.
- Second Step: Prepare the Crisp Topper.
Using a fork, blend the gluten-free old-fashioned oats, brown sugar, almond flour, sliced almonds, cinnamon, and a touch of salt in the same bowl.
Using your fingertips, mix and mash the ingredients together until a crumbly paste forms. Add cold butter or vegan butter that has been cut into 1/4″ cubes to the mixture.
In a baking dish, combine the blueberry filling with the mixture. Bake at 350 degrees for 40 to 45 minutes, or until the blueberries burst and the topping turns golden brown.
Advice: halfway through the baking time, check on the blueberry crisp. A strip of foil, without crimping, can be placed on top if the crisp topping is beginning to brown. While baking, take it out for the final five minutes.
pan of gluten-free blueberry crisp that has not been cooked
- Third, let it cool before eating.
Once the blueberry crisp has cooled, set it aside to warm or at least room temperature. Because it can be taken out of the oven right before guests arrive and served warm after dinner, this dessert is perfect for hosting a dinner party.
What a delight!
Pile on the whipped cream or vanilla bean ice cream on top of the Gluten-Free Blueberry Crisp before digging in. Simply put, it’s delightful. 🙂 I really hope you savor this gluten-free summer dessert until the very last bite!
Leave a Reply