Gluten Free Blueberry Crisp is a luscious, blueberry filling beneath a craveable, crunchy-crisp topping. The perfect summer dessert recipe!
Typically when I create desserts to share here on Iowa Girl Eats, they’re gluten free of course, but have egg or dairy in them so I then bake a vegan version for my daughter who is allergic to both.
To say that we were ALL thrilled to be able to dive into a pan of warm and cozy Gluten Free Blueberry Crisp together — no modifications required — is an understatement!
A juicy blueberry filling topped with crispy-crunchy golden brown topping is heaven in a bowl. Made with a handful of everyday ingredients, this easy blueberry crisp recipe is a MUST TRY summer dessert!
Gluten Free Blueberry Crisp
There’s something about eating blueberry desserts that makes you feel like a kid again, right? Maybe it’s because you can’t eat them without looking like, well, a kid. Purple teeth and tongue and all! 😉 Totally worth it, especially when it’s as easy to toss together as it is fun and delicious to devour, like my Gluten Free Blueberry Crisp.
What I love most about this sweet fruit crisp recipe is that the topping includes almond flour and sliced almonds so it’s a little lighter than an all oat-based crisp topping, plus its extra crispy. I find the lightness and crispiness compliment the delicate blueberries really well.
Ingredients Needed
Raid the fridge and pantry for the everyday ingredients you’ll need for this easy, gluten free dessert recipe:
- Blueberries: 5 whole cups of fresh blueberries form the juicy, bubbling base of this fruit crisp. You can use frozen blueberries if you’d like — just plan on tacking on a few extra minutes of baking time.
- Gluten free baking flour blend: helps thicken the blueberry filling. Use whatever “1 for 1” or “all-purpose” gluten-free flour blend you have on hand. I typically reach for Bob’s Gluten Free 1 to 1 Baking Flour Blend.
- Sugar: granulated sugar sweetens the blueberry filling, while brown sugar sweetens and crisps up the topping.
- Lemon juice: helps achieve the perfect balance of sweet and tart in the blueberry filling.
- Vanilla: adds cozy flavor to the blueberries.
- Gluten free old fashioned oats: forms the base of the crisp topping. Be sure to use old-fashioned oats vs steel cut oats or quick oats. More on gluten-free oats below!
- Almond flour: finely ground almond flour ensures the topping is extra light and crispy. Use whatever gluten free brand you like — I like Bob’s Red Mill Super Fine Almond Flour. Kirkland (Costco) has a good product too!
- Sliced almonds: add a satisfying crunch to the topping mixture. Feel free to swap in chopped nuts like almonds or pecans instead.
- Cinnamon: adds a craveable, cozy flavor to the crisp topping.
- Butter: cold, cubed regular or vegan butter brings the crisp topping all together.
Gluten Free Purity Protocol Oats for Fruit Crisps
If you have Celiac Disease or a severe gluten intolerance or wheat allergy, its important to buy and use certified gluten-free purity protocol oats in your blueberry crisp (or any recipe calling for oats).
Oats are naturally gluten-free but are typically grown in or near fields with gluten-containing grains like wheat or barley. They are also typically harvested, transported, processed, and/or packaged on equipment shared with these grains.
What does all this mean? Oats are often contaminated with gluten-containing grains before the plant even sprouts.
- Purity protocol oats have been grown, harvested, transported, processed, and packaged using dedicated fields and equipment so the risk of cross contamination is much, much lower than if these methods were not used.
Do you find this stuff as interesting as I do?! Probably not, but it’s important all the same. Right now I’m loving Gluten Free Prairie Oats which are grown in Montana by a woman + family-owned company.
Alrighty — if you’re in need of a seriously simple yet made from scratch dessert, look no further. Let’s get to it!
Try Gluten Free Apple Crisp!
How to Make Gluten Free Blueberry Crisp
Step 1: Combine the blueberry filling.
Start by adding fresh blueberries to a large mixing bowl with a gluten free flour blend and granulated sugar then fold with a spatula to combine. Add fresh lemon juice and a splash of vanilla extract then fold again to combine.
Pour the mixture into a nonstick-sprayed, medium-sized baking pan, like an 8×8″ or 6×9″.
Step 2: Make the crisp topping.
To the same bowl add gluten free old fashioned oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt then stir with a fork to combine.
To the mixture, add cold butter or vegan butter that’s been cut into 1/4″ cubes then use your fingertips to mix and mash the ingredients together until they form a crumbly paste.
Spread the mixture over the blueberry filling in the baking dish then bake for 40-45 minutes at 350 degrees or until the blueberries are bubbly, and the topping is golden brown.
- Tip: check on the blueberry crisp at the halfway mark. If the crisp topping is already browning, place a piece of foil on top — no need to crimp. Remove for the last 5 minutes of baking.
Step 3: Cool then devour.
Let the blueberry crisp sit and cool until it’s warm or even room temperature. This is a great dessert to bake when having company over because you can pull it out of the oven just before your guests arrive then serve it warm after dinner.
SUCH a treat!!
Scoop the Gluten-Free Blueberry Crisp into bowls then top with whipped cream, or vanilla bean ice cream, and dive in. Like I said, a total treat. 🙂 I hope you enjoy every last drop of this sweet and summery gluten free dessert!
More Easy Gluten Free Dessert Recipes
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Gluten Free Blueberry Crisp
Description
Gluten Free Blueberry Crisp is luscious, blueberry filling beneath a craveable, crunchy-crisp topping. The perfect summer dessert recipe!
Ingredients
- 1-1/2lbs (5 cups) fresh blueberries, rinsed and dried
- 3 Tablespoons gluten free flour baking blend
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- For serving: ice cream or whipped cream
- For the Crisp Topping:
- 3/4 cup gluten free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch of salt
- 6 Tablespoons cold butter or vegan butter, cut into 1/4″ cubes
Directions
- Preheat the oven to 350 degrees then spray a medium-sized baking dish (like a 6×9″ or 8×8”) with nonstick spray and set aside.
- To a large mixing bowl add the blueberries, gluten free flour blend, and granulated sugar then toss with your fingertips or fold with a spatula to coat. Add the lemon juice, and vanilla extract then stir with a spatula to combine. Pour into the prepared baking dish.
- For the Crisp Topping: to the same mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir to combine. Add the cubed butter then use a pastry cutter or your fingertips to incorporate the butter into the dry ingredients until the butter is the size of peas and the consistency is like a crumbly paste. Crumble the topping mixture evenly on top of the blueberry mixture.
- Bake for 40-45 minutes or until the topping is golden brown and the blueberries are bubbling, rotating the baking dish 180 degrees halfway through. Note: If the crisp topping is already browning at the halfway mark, place a piece of foil on top (no need to crimp) then continue baking.
- Let the blueberry crisp cool until warm or room temperature then scoop into bowls and serve with ice cream or whipped cream, if desired. Store leftovers covered in the fridge for up to 3 days.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin
