This gluten-free blueberry crisp is full of sweet, juicy blueberries and topped with a brown sugar oat topping. It’s a perfect dessert any time of the year, either with fresh blueberries at the height of summer or with frozen blueberries anytime. Be sure also to try my gluten-free blueberry pie.
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One of the things I love about baking with blueberries for gluten-free desserts is how easy they are to make. With blueberries, there is no peeling and cutting the fruit.
Ingredient Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour is King Arthur’s Gluten-Free Measure for Measure or use my Organic Homemade Gluten-Free Flour Mix (plus xanthan gum)
Gluten-Free Rolled Oats: You will need to use certified gluten-free oats. My favorite brand is One Degree Sprouted Oats.
Dairy-Free Butter: Walmart’s Better Goods Dairy-Free Butter (seed oil free)
How to make Gluten-Free Blueberry Crisp
Preheat the oven to 375°.
If using fresh blueberries, rinse them off and pick out any stems or badly bruised berries. If using frozen berries, do not thaw.
Gently toss together the blueberries with gluten-free flour, sugar, and lemon juice. Place in an 8×8 inch or 9×9 inch baking pan.
Mix together the gluten-free oats, brown sugar, gluten-free flour, cinnamon, and sea salt. Next, stir in the melted dairy-free butter.
Sprinkle the topping over the blueberries. Bake for 35-40 minutes or until the topping is golden and the blueberries are bubbly. Remove from oven and rest on a wire rack. Allow to cool for at least 5 minutes before serving. It can be served warm, at room temperature, or cold.
Store
Store covered at room temperature for 3-4 days or refrigerated for up to 5 days.
More gluten-free blueberry recipes
Gluten-Free Blueberry Crisp (Easy to Make)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Dairy-Free, Gluten Free
Description
This blueberry crisp is full of sweet, juicy blueberries and topped with a crunchy cinnamon oat topping.
Ingredients
- 4 cups blueberries, fresh or frozen (2 pints)
- 2 tablespoons gluten-free flour
- 3 tablespoons sugar
- 2 tablespoons lemon juice (juice of half of a lemon)
- 1/2 cup dairy-free butter, melted
- 1 1/2 cups gluten-free rolled oats
- 1 cup packed brown sugar
- 1/2 cup gluten-free flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 375°.
- If using fresh blueberries, rinse them off and pick out any stems or badly bruised berries. If using frozen berries, do not thaw.
- Gently toss together the blueberries with gluten-free flour, sugar, and lemon juice. Place in an 8×8 inch or 9×9 inch baking pan.
- Mix together the gluten-free oats, brown sugar, gluten-free flour, cinnamon, and sea salt. Next, stir in the melted dairy-free butter.
- Sprinkle the topping over the blueberries. Bake for 35-40 minutes or until the topping is golden and the blueberries are bubbly. Remove from oven and rest on a wire rack. Allow to cool for at least 5 minutes before serving. It can be served warm, at room temperature, or cold.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour is King Arthur’s Gluten-Free Measure for Measure or use my Organic Homemade Gluten-Free Flour Mix. (plus ⅛ teaspoon xanthan gum)
Gluten-Free Rolled Oats: You will need to use certified gluten-free oats. My favorite brand is One Degree Sprouted Oats.
Dairy-Free Butter: Walmart’s Better Goods Dairy-Free Butter (seed oil free)
Julie Christy
I cut this recipe in half, as I only had 2 C of blueberries and put it in a loaf pan. Baked for the regular time. Came out great! Topped with some ice cream, delish!!