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 blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Gluten-Free Rolled Oats: To make this recipe gluten-free, you will need to use certified gluten-free oats. My favorite gluten-free brand is One Degree Sprouted Oats
Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Keywords: blueberry crisp with oats, blueberry gluten-free desserts