Gluten-Free Blueberry Crisp

5 from 2 votes

Are you looking for a gluten-free dessert that's not only allergy-friendly but also a crowd-pleaser? You've hit the jackpot with this Gluten-Free Blueberry Crisp! It’s a mouthwatering treat that embodies the taste of summer in every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 469kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

For the filling:

16 ounces frozen blueberries about 3 cups, see notes for fresh
1 Tablespoon arrowroot powder can use cornstarch or flour
1 Tablespoon maple syrup more needed for the topping

For the topping:

½ cup gluten-free old fashioned rolled oats
½ cup almond flour or almond meal
½ cup finely shredded unsweetened coconut flakes feel free to use sweetened if you prefer
3 Tablespoons sliced almonds
½ teaspoon cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon fine salt just a pinch or two
2 Tablespoons unsalted butter
1 Tablespoon maple syrup
Optional topping: 4 servings vanilla ice cream

Instructions

Preheat the oven to 350ºF.
Add the frozen blueberries to a medium oven-safe pie or casserole dish. Toss with arrowroot powder and 1 Tablespoon maple syrup. Bake for 15-20 minutes, until berries have begun to soften.
In a medium bowl, combine the dry ingredients for the topping - oats, almond flour, coconut flakes, sliced almonds, cinnamon, nutmeg, and salt. Stir well to combine.
Melt the butter and combine with 1 additional Tablespoon maple syrup. Stir the melted butter into the dry ingredients until well combined. It should look a bit crumbly.
Remove the blueberries from the oven. Top with the oat mixture, spreading it out into a mostly even layer.
Bake crisp with the topping for an additional 15-20 minutes or until the topping has a touch of golden brown color.
Let rest at least minutes before scooping into bowls! Top with ice cream and enjoy.

Notes

Be sure to check the full post for more ingredient details, tips, storage info and more.

I love to use any berries here, but frozen wild blueberries are my favorite. Trader Joe's carries them in a 16-oz bag and Whole Foods carries them in a 10-oz bag.

Fresh blueberries work equally well in this recipe. To use fresh blueberries: bake the berries for only 5-10 minutes before adding the topping.

Feel free to use instant oats here if that’s all you have on hand.

You can use either almond flour or almond meal in this recipe. Both will work fine.

To make this nut-free: replace the nuts with seeds (hemp, pumpkin), and replace the almond flour with a flour of your choice, such as oat flour, GF 1:1 flour, brown rice flour, or even chickpea flour. (I have not tested this with brown rice flour or chickpea flour.)

Nutrition label, as always, is just an approximation, and does not include optional ingredients (in this case, ice cream).

Nutrition