Gluten Free Blueberry Crisp is a luscious, blueberry filling beneath a craveable, crunchy-crisp topping. The proper summer season dessert recipe!

Sometimes after I create desserts to share right here on Iowa Lady Eats, they’re gluten free in fact, however have egg or dairy in them so I then bake a vegan model for my daughter who’s allergic to each.

To say that we had been ALL thrilled to have the ability to dive right into a pan of heat and comfy Gluten Free Blueberry Crisp collectively — 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 on a regular basis elements, this simple blueberry crisp recipe is a MUST TRY summer season dessert!

Gluten Free Blueberry Crisp

There’s one thing about consuming blueberry desserts that makes you are feeling like a child once more, proper? Possibly it’s as a result of you may’t eat them with out trying like, effectively, a child. Purple tooth and tongue and all! 😉 Completely value it, particularly when it’s as simple to toss collectively as it’s enjoyable and scrumptious to devour, like my Gluten Free Blueberry Crisp.

What I really like most about this candy fruit crisp recipe is that the topping contains almond flour and sliced almonds so it’s a little bit lighter than an all oat-based crisp topping, plus its further crispy. I discover the lightness and crispiness praise the fragile blueberries rather well.

Elements Wanted

Raid the fridge and pantry for the on a regular basis elements you’ll want for this simple, gluten free dessert recipe:

• Blueberries: 5 entire cups of contemporary blueberries type the juicy, effervescent base of this fruit crisp. You need to use frozen blueberries when you’d like — simply plan on tacking on just a few further minutes of baking time.
• Gluten free baking flour mix: helps thicken the blueberry filling. Use no matter “1 for 1” or “all-purpose” gluten-free flour mix you might have available. I usually attain for Bob’s Gluten Free 1 to 1 Baking Flour Mix.
• Sugar: granulated sugar sweetens the blueberry filling, whereas brown sugar sweetens and crisps up the topping.
• Lemon juice: helps obtain the proper stability of candy and tart within the blueberry filling.
• Vanilla: provides cozy taste to the blueberries.
• Gluten free quaint oats: kinds the bottom of the crisp topping. You’ll want to use old school oats vs metal reduce oats or fast oats. Extra on gluten-free oats beneath!
• Almond flour: finely floor almond flour ensures the topping is further gentle and crispy. Use no matter gluten free model you want — I like Bob’s Purple Mill Tremendous Nice Almond Flour. Kirkland (Costco) has a great product too!
• Sliced almonds: add a satisfying crunch to the topping combination. Be at liberty to swap in chopped nuts like almonds or pecans as a substitute.
• Cinnamon: provides a craveable, cozy taste to the crisp topping.
• Butter: chilly, cubed common or vegan butter brings the crisp topping all collectively.

Gluten Free Purity Protocol Oats for Fruit Crisps

If in case you have Celiac Illness or a extreme gluten intolerance or wheat allergy, its essential to purchase and use licensed gluten-free purity protocol oats in your blueberry crisp (or any recipe calling for oats).

Oats are naturally gluten-free however are usually grown in or close to fields with gluten-containing grains like wheat or barley. They’re additionally usually harvested, transported, processed, and/or packaged on tools shared with these grains.

What does all this imply? Oats are sometimes contaminated with gluten-containing grains earlier than the plant even sprouts.

• Purity protocol oats have been grown, harvested, transported, processed, and packaged utilizing devoted fields and tools so the danger of cross contamination is far, a lot decrease than if these strategies weren’t used.

Do you discover these things as fascinating as I do?! In all probability not, but it surely’s essential all the identical. Proper now I’m loving Gluten Free Prairie Oats that are grown in Montana by a girl + family-owned firm.

Alrighty — when you’re in want of a significantly easy but comprised of scratch dessert, look no additional. Let’s get to it!

Attempt Gluten Free Apple Crisp!

The right way to Make Gluten Free Blueberry Crisp

Step 1: Mix the blueberry filling.

Begin by including contemporary blueberries to a big mixing bowl with a gluten free flour mix and granulated sugar then fold with a spatula to mix. Add contemporary lemon juice and a splash of vanilla extract then fold once more to mix.

Pour the combination right into a nonstick-sprayed, medium-sized baking pan, like an 8×8″ or 6×9″.

Step 2: Make the crisp topping.

To the identical bowl add gluten free quaint oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt then stir with a fork to mix.

To the combination, add chilly butter or vegan butter that’s been reduce into 1/4″ cubes then use your fingertips to combine and mash the elements collectively till they type a crumbly paste.

Unfold the combination over the blueberry filling within the baking dish then bake for 40-45 minutes at 350 levels or till the blueberries are bubbly, and the topping is golden brown.

• Tip: examine on the blueberry crisp on the midway mark. If the crisp topping is already browning, place a bit of foil on prime — no must crimp. Take away for the final 5 minutes of baking.

Step 3: Cool then devour.

Let the blueberry crisp sit and funky till it’s heat and even room temperature. It is a nice dessert to bake when having firm over as a result of you may pull it out of the oven simply earlier than your visitors arrive then serve it heat after dinner.

SUCH a deal with!!

Scoop the Gluten-Free Blueberry Crisp into bowls then prime with whipped cream, or vanilla bean ice cream, and dive in. Like I stated, a complete deal with. 🙂 I hope you take pleasure in each final drop of this candy and summery gluten free dessert!

Extra Straightforward Gluten Free Dessert Recipes

Gluten Free Blueberry Crisp

Description

Gluten Free Blueberry Crisp is luscious, blueberry filling beneath a craveable, crunchy-crisp topping. The proper summer season dessert recipe!

Elements

• 1-1/2lbs (5 cups) contemporary blueberries, rinsed and dried
• 3 Tablespoons gluten free flour baking mix
• 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 quaint oats
  • 1/2 cup brown sugar
  • 1/4 cup + 2 Tablespoons finely floor almond flour
  • 1/4 cup sliced almonds
  • 1 teaspoon cinnamon
  • pinch of salt
  • 6 Tablespoons chilly butter or vegan butter, reduce into 1/4″ cubes

Instructions

1. Preheat the oven to 350 levels then spray a medium-sized baking dish (like a 6×9″ or 8×8”) with nonstick spray and put aside.
2. To a big mixing bowl add the blueberries, gluten free flour mix, and granulated sugar then toss together with your fingertips or fold with a spatula to coat. Add the lemon juice, and vanilla extract then stir with a spatula to mix. Pour into the ready baking dish.
3. For the Crisp Topping: to the identical mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir to mix. Add the cubed butter then use a pastry cutter or your fingertips to include the butter into the dry elements till the butter is the dimensions of peas and the consistency is sort of a crumbly paste. Crumble the topping combination evenly on prime of the blueberry combination.
4. Bake for 40-45 minutes or till the topping is golden brown and the blueberries are effervescent, rotating the baking dish 180 levels midway by. Notice: If the crisp topping is already browning on the midway mark, place a bit of foil on prime (no must crimp) then proceed baking.
5. Let the blueberry crisp cool till heat or room temperature then scoop into bowls and serve with ice cream or whipped cream, if desired. Retailer leftovers coated within the fridge for as much as 3 days.

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

Photographs by Ashley McLaughlin