Gluten-free Blueberry Crisp is delicious! Made with fresh or frozen blueberries is super easy and quick to make. It’s best served warm with a scoop of ice cream or whipped cream!
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About this recipe
Super quick and easy recipe for a delicious gluten-free blueberry crisp, a sibling to this popular apple crisp.
It’s made with fresh or frozen blueberries and is easy to make. The combination of the sourness of the fruit and the oats crumb topping, it’s amazing. It’s a great idea to add to your gluten-free blueberry recipes.
It’s a gluten-free blueberry dessert you can serve in a big dish to share, or in individual molds. It’s best to warm, and you can serve it with whipped cream or a scoop of ice cream if desired.
Ingredients
The main ingredients of this recipe are:
- Blueberries: fresh or frozen blueberries work well. In this recipe, we used fresh blueberries.
- Lemon juice: drops of fresh lemon juice.
- Cornstarch: to bind and make the blueberry crisp thicker.
- Gluten-free old-fashioned rolled oats: the main ingredient of the crumble.
- Cinnamon: optional. Ground cinnamon.
- Almonds: Optional. Chopped toasted almonds. You can also use walnuts.
How to make GF Blueberry Crisp
Preheat the oven to 350º F (180°C).
Place in a food processor gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon. Add the cooled diced butter and process. Or place them in a medium bowl and toss them with your fingertips to combine. Let rest the crumble in the refrigerator.
In a large bowl place the blueberries, lemon juice, cornstarch, and sugar and mix gently.
Place the blueberry mixture into the desired molds. I used individual ramekins, but you can also use a baking dish, an 8” square pan, or a 9-in. pie plate.
Let rest for 10 minutes and then, sprinkle the oat mixture over the blueberries. End it up with the chopped almonds.
Bake for about 40 minutes, until the topping is golden brown and the blueberries are tender and bubbling.
Serve warm and if desired with whipped cream or a scoop of ice cream.
Storing
Store the dessert covered in the refrigerator.
Can I freeze the blueberry crisp?
Yes, blueberry crisp can be frozen. To reheat the blueberry crisp preheat oven to 350°F and bake for about 10 minutes or until hot and bubbly.
Variations
- Regular plum crisp: sub 1/2 cup oats for all-purpose flour.
- Dried fruits: use a different one and change the flavor. Feel free to use walnuts, almonds, or pecans.
- Gluten-Free All-Purpose Flour: can be replaced with another gluten-free flour like brown rice flour.
For more related recipes
- Apple Crisp
- Plum Crisp
- Apple and blueberry crumble
- Peach Galette
- Plum and Berry Cobbler
- Peach Cobbler
Gluten-Free Blueberry Crumble (with oats)
Ingredients
- ¾ cup gluten-free all-fashioned rolled oats
- ½ cup gluten-free all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup unsalted butter cooled and diced
- 5 cups fresh or frozen blueberries
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- Almonds chopped and toasted
Instructions
- Preheat the oven to 350º F (180°C).
- Place in a food processor gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon. Add the cooled diced butter and process. Or place them in a medium bowl and toss them with your fingertips to combine. Let rest the crumble in the refrigerator.
- In a large bowl place the blueberries, lemon juice, cornstarch, and sugar and mix gently.
- Place the blueberry mixture into the desired molds. I used individual ramekins, but you can also use a baking dish, an 8” square pan, or a 9-in. pie plate.
- Let rest for 10 minutes and then, sprinkle the oat mixture over the blueberries. End it up with the chopped almonds.
- Bake for about 40 minutes, until the topping is golden brown and the blueberries are tender and bubbling.
- Serve warm and if desired with whipped cream or a scoop of ice cream.
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