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Gluten-Free Blueberry Crisp

A delicious gluten-free dessert featuring warm blueberries under a golden, buttery oat crisp—perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Gluten-Free
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Topping
  • ¾ cup gluten-free rolled oats Look for certified gluten-free oats to avoid cross-contamination.
  • ½ cup gluten-free all-purpose flour Use a blend designed for baking; brands like Bob’s Red Mill or King Arthur are great options.
  • ½ cup light brown sugar For a deeper molasses flavor, opt for dark brown sugar.
  • ½ tsp cinnamon Adds warmth; feel free to experiment with nutmeg or allspice.
  • 1/8 tsp salt A pinch enhances the overall flavor.
  • ½ cup butter (cold and cubed) Ensure it’s chilled for the perfect crumbly topping.
For the Filling
  • 5 cups blueberries (fresh or frozen and thawed) Frozen berries are convenient and can be just as flavorful.
  • ½ cup maple syrup Use real maple syrup for a richer taste.
  • 2 tbsp lemon juice (one lemon) Freshly squeezed lemon juice enhances the berry flavor.
  • 2 tbsp cornstarch Use 3 tbsp if using frozen berries to help thicken the filling.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease an 8-inch by 8-inch baking dish.
  2. In a medium bowl, combine the gluten-free oats, all-purpose flour, brown sugar, cinnamon, and salt.
  3. Add the cold, cubed butter. Using a pastry blender or your fingertips, blend until you achieve a crumbly, sandy mixture that resembles coarse crumbs.
  4. In another bowl, toss the blueberries with maple syrup, lemon juice, and cornstarch. Make sure the blueberries are evenly coated.
Assembly and Baking
  1. Spread the blueberry mixture evenly in the prepared baking pan.
  2. Evenly distribute the oat topping over the blueberry filling, ensuring it covers the fruit completely.
  3. Place the baking dish in the preheated oven. Bake for about 30 minutes, or until the blueberry filling is bubbling and the topping turns a lovely golden brown.
  4. Allow the blueberry crisp to cool for 10-15 minutes before serving.
Serving
  1. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Store leftover blueberry crisp in an airtight container in the fridge for 3-4 days. You can reheat in the oven for a few minutes before serving again. This recipe can be customized with different berries or added nuts for extra crunch.