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A golden brown gluten-free blueberry crisp in a white baking dish with bubbling purple berries.
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Gluten-Free Blueberry Crisp

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarc h
  • 1/4 cup granulated sugar
  • 1 cup gluten -free old-fashioned rolled oats
  • 1/2 cup blanched almond flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup cold unsalted butter, cubed

Instructions

  • Preheat oven to 375°F (190°C) and grease an 8x8 inch baking dish with butter or non-stick spray.
  • In a large mixing bowl, toss the blueberries with lemon juice, cornstarch, and granulated sugar until the berries are evenly coated.
  • Transfer the blueberry mixture into the prepared baking dish and spread into an even layer.
  • In a separate medium bowl, combine the gluten-free oats, almond flour, brown sugar, cinnamon, and sea salt.
  • Add the cubed cold butter to the oat mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it forms pea-sized crumbs.
  • Sprinkle the crumble topping evenly over the blueberry base.
  • Bake for 35 to 40 minutes, or until the fruit filling is bubbling around the edges and the topping is golden brown.
  • Remove from the oven and allow the crisp to rest for at least 15 minutes to let the juices thicken before serving.