Gluten-Free Blueberry Crisp

Gluten-Free Blueberry Crisp

Looking for a scrumptious and yet healthy dessert? How about this mind-blowing gluten-free blueberry crisp?

Crisps and crumbles are an age-old tradition, but what you’re about to try has a modern spin. This blueberry crisp recipe from Liz Moody’s cookbook Healthier Together is the answer! Inspired and embracing healthier cooking, she says, “Food has a power to bring us together. We fall in love over food, celebrate over food, and mourn over food. Why can’t we channel this power toward health?”

This best gluten-free blueberry crisp is easy to make, has a healthy spin, and it tastes SO, so good. The crumble topping is also perfectly crisp and gluten-free! The mixture of almonds and oats is what makes this crunchy topping. All the more, never miss the pure, fresh and tangy blueberry filling, making it a naturally gluten-free dessert. To finish, this is optional, but adding a little crushed culinary lavender over the top steps it up to a new level.

Rating

For the Filling
 5 cups Fresh blueberries
 1 tbsp Vanilla extract
 2 tbsp Fresh lemon juice
 2 tbsp Arrowroot powder or cornstarch
 ¼ tsp Kosher salt
For the Topping
 5 tbsp Cold, unsalted butter
 1 cup Rolled oats
 ½ cup Coconut sugar or granulated sugar
 ½ cup Almond flour
 1 tbsp Vanilla extract
 ½ tsp Kosher salt
Optional (for the topping):
 1 tsp Culinary lavender, crushed under the bottom of a glass until powdery
 For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

For the Filling
1

Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.

2

In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot powder for thickening and salt until well coated.

3

Transfer the filling to the prepared pie plate.

For the Crumble Topping
4

Chop the butter into small pieces and add to the bowl with the oats, coconut sugar, almond flour, vanilla, salt, and lavender.

5

Pinch it all together with your fingertips until it forms a shaggy, sandy dough.

6

Sprinkle the topping evenly over the filling.

7

Layer the topping on the filling and bake for 45 minutes or until the filling bubbles and the topping is golden brown.

8

Allow to cool for at least 15 minutes.

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Ingredients

For the Filling
 5 cups Fresh blueberries
 1 tbsp Vanilla extract
 2 tbsp Fresh lemon juice
 2 tbsp Arrowroot powder or cornstarch
 ¼ tsp Kosher salt
For the Topping
 5 tbsp Cold, unsalted butter
 1 cup Rolled oats
 ½ cup Coconut sugar or granulated sugar
 ½ cup Almond flour
 1 tbsp Vanilla extract
 ½ tsp Kosher salt
Optional (for the topping):
 1 tsp Culinary lavender, crushed under the bottom of a glass until powdery
 For vegan, plant-based, and dairy-free, use coconut oil instead of butter.

Directions

For the Filling
1

Preheat the oven to 350F. Lightly grease an 8-inch pie plate or a cast-iron skillet.

2

In a large bowl, toss together the blueberries, vanilla, lemon juice, arrowroot powder for thickening and salt until well coated.

3

Transfer the filling to the prepared pie plate.

For the Crumble Topping
4

Chop the butter into small pieces and add to the bowl with the oats, coconut sugar, almond flour, vanilla, salt, and lavender.

5

Pinch it all together with your fingertips until it forms a shaggy, sandy dough.

6

Sprinkle the topping evenly over the filling.

7

Layer the topping on the filling and bake for 45 minutes or until the filling bubbles and the topping is golden brown.

8

Allow to cool for at least 15 minutes.

Gluten-Free Blueberry Crisp
Gluten-Free Blueberry Crisp Recipe
Gluten-Free Blueberry Crisp Recipe

So there you have it! You can leave out your blueberry crisp on the counter for up to 1 day, making sure to cover it at night. This way, the crisp topping can stay crunchy. Anything other than that, we’d refrigerate.

The lavender is optional, but it really steps up this gluten-free blueberry crisp!

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