Gluten Free Recipe Blueberry Crisp

Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day). I’m nursing a sunburn and rocking some uneven tan lines. Finished Lena’s book last week. The locusts outside are screeching in unison every evening. Everything is as is should be.

Blueberries won’t be here much longer, so I had to make a blueberry crisp before they go. I found a hefty two-pound container of them at Trader Joe’s and baked them up into a brilliantly purple dessert with a gluten-free almond and oat topping.

I’m going to enjoy this crisp for breakfast with yogurt and later, as dessert with ice cream. Repeat every day, all week. It’s summertime!

Gluten Free Blueberry Crisp With Oats

My original concept for the topping included cornmeal, not almond meal, but my medium-grind cornmeal didn’t soften up enough during baking. Hence, the crisp turned out to be a “crunch, ” which wasn’t my intention.

My runner-up idea was a blueberry and almond crisp, with both almond meal and sliced almonds, and it turned out just right. Tons of blueberries, some maple syrup, bright lemon flavor, oats and almonds—you can’t go wrong there.

My favorite part about making this crisp? Unlike all my other crisp recipes (and I have more than a few!), this crisp recipe doesn’t require any chopping of the fruit. Just rinse off those blueberries and you’re good to go!

Vegan Blueberry Crumble Bars (gluten Free).

Please let me know how this crisp turns out for you in the comments! If you’re craving more summertime crisp recipes, don’t miss my gluten-free peach crisp, plum crisp or strawberry rhubarb crisp (if you can’t find rhubarb, replace it with an equal amount of additional strawberries). View all desserts here.

This amazing blueberry crisp recipe is the perfect summertime dessert! It’s easy to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten free, too! Recipe yields 6 to 8 servings (a lot!).

*How to use frozen blueberries: Defrost the blueberries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Or, while the oven is preheating, place the frozen blueberries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. Then add the maple syrup, etc. and proceed with the recipe as written.

Easy Gluten Free Blueberry Peach Crisp

Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).

Make it vegan: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.

What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online (affiliate link).

Healthy Gluten Free Peach Blueberry Crisp

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

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Healthy Gluten Free Blueberry Crisp (low Carb)

© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This insanely tastygluten-free blueberrycrispis topped with a delicious oat pecan crisp topping and filled with sweet, juicy blueberries. This crisp is incredibly easy to make, can be prepped in advance, and is extra tasty with a scoop of vanilla ice cream on top!

My husband doesn't even know what to think or say when I use the term bluuuubes. My kids don't think anything of it and say it as well because that's what their mom says, which just makes it more awkwardly worse for him. My mom and dad are most likely horrified reading this right now, asking where they went wrong in how they raised me. And my kids are getting older so I suppose I should have the convo with them that only mommy says blubes in the privacy of our own home (and internet land).

It's that feel-good dessert that grounds us in summer traditions of picking blueberries by the bucket load at the local u-pick farm. It's a dessert that draws us in with subtle aromas of juicy blueberries topped with buttery, pecan golden crisp topping gently baking in the oven. It reassures our inner food souls that, at least for that moment, life is still full of blessings and tasty moments as we bask in the summer sun eating the fruits of our dessert labor with a generous and very necessary scoop of vanilla ice cream on top.

Berry Crisp (gluten Free)

Do you like your blueberries sweet? Do you like them a little tart? Do you like them thick and jammy? Or do you like them super juicy? How you answer these questions will determine how you should prep your berries.

Cornstarch will thicken the blueberry filling while sugar will sweeten it. For this particular recipe, I use a combo of both but that is not an absolute requirement for making a tasty blueberry crisp.

Taste test your blueberries first and if they taste a little more tart than you would prefer then add some sugar. The fresh blueberries I have been picking this summer have been more tart than I would like for this dessert so I have been adding up to ⅓ cup of brown sugar. But sometimes I put less in and sometimes I omit the sugar in the filling altogether. I do the same with the cornstarch. Sometimes I'm hankering for a juicier filling and thereby omit the cornstarch while other times I opt for a filling that is more thick and jam-like and include it. There is no right or wrong way in my opinion.

Gluten Free Berry Crisp

Don't be afraid to test out different cornstarch brown sugar ratios or leave the blueberry filling add-ins out altogether! It will still be super tasty and worthy of sharing with others.

Crisp can be made on a whim going from brilliant idea to mouth in about 60 minutes, with the majority of that time simply being the bake time. It's a dessert with perhaps the most minimalist prepping requirements.

Step 2: Sprinkle crisp topping (that you quickly prepped the day before because you are a food prep rockstar) on top of berries. Check.

Mixed Berry Crisp (gluten Free + Vegan) • Bakerita

Want to deliver some love in the form of dessert to someone who could use a little pick-me-up? Definitely make a crisp.

It's truly an easy dessert that can be put together at a moment's notice. And it will just as quickly disappear with only happy people and their blueberry stained smiles to show for it.

You will know your crisp is fully baked when the blueberry filling is bubbling in the center of the baking dish and not just around the edges.

Gluten Free Blueberry Crisp (dairy Free, Vegan)

It doesn't need to be! Just cover it with foil or plastic wrap and it can stay at room temperature for up to 3 days (but it will probably be devoured by then).

Option 1: Bake the entire crisp, allow it to cool, and then cover tightly in plastic wrap and foil (using both keeps out oxygen which helps to prevent freezer burn) and freeze for up to 1 month. Then reheat in a 350-degree oven. However, be aware that the topping can become a little mushy when frozen and reheated.

Option 2 (my personal preference): Store the blueberry filling and crisp topping in separate freezer bags or airtight containers. Then on the day you'd like to serve, it just takes a quick 5 minutes to assemble before popping it in the oven for a freshly baked crisp!

Strawberry Blueberry Crisp Recipe (gluten Free, Paleo, Vegan)

DID YOU MAKE THIS RECIPE?If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe.Remember to snap a photo and tag @ onInstagramso I can see!

This insanely tasty gluten-free blueberry crisp is topped with a delicious oat pecan crisp topping and filled with sweet, juicy blueberries. It’s incredibly quick and easy to make and can be prepped in advance. Serve it warm with a scoop of vanilla ice cream and everyone will be begging for seconds!

Feel free to adjust how much sugar and cornstarch you add to the blueberry filling. If you

Easy Gluten Free Blueberry Cobbler (dairy Free)