Blueberry Crisp (Gluten-Free)
This homemade blueberry crisp is a quick and easy dessert that combines juicy blueberries with a golden oat crumble topping. It’s made with simple ingredients, and fresh or frozen blueberries work well. It’s an easy summer dessert that everyone will love. Perfect for potlucks or summer gatherings, and you can serve it plain or with whipped cream or ice cream.
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About this simple fruit dessert
This summer dessert takes simple ingredients and fresh or frozen blueberries. The homemade dessert combines juicy blueberries with an oat crumble topping. This gluten-free blueberry recipe is quick and easy, sibling to this popular apple crisp.
The fruit crisp is perfect for potlucks or summer gatherings, and you can serve it warm with whipped cream or a scoop of ice cream. This gluten-free blueberry crumble is a total crowd-pleaser, and can be baked in a big dish or individual ramekins (single-serving dessert).
Ingredients
The main ingredients of this recipe are:
- Blueberries: Fresh or frozen blueberries work well. If using frozen ones, don’t thaw them.
- 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 gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon in a food processor. Add the cooled diced butter and process. Or place them in a medium bowl and toss them with your fingertips to combine. Let the crumble rest 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. This recipe uses individual ramekins, but you can also use a baking dish, an 8” square pan, a 9-in. pie plate, or similar.
Let rest for 10 minutes, and sprinkle the oat mixture over the blueberries. End it with the chopped toasted almonds.
Bake for about 40 minutes, until the topping is golden brown and the blueberries are tender and bubbling.
Serve warm with whipped cream or a scoop of ice cream if desired.
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 the oven to 350°F (180°C) and bake for about 10 minutes or until hot and bubbly.
Variations
- Regular plum crisp: sub 1/2 cup oats for all-purpose flour.
- Mixed Berry Crisp: Combine blueberries with raspberries, blackberries, or strawberries.
- Dried fruits: use a different one and change the flavor. Feel free to use walnuts, almonds, or pecans.
- Spice: Add cinnamon, nutmeg, or cardamom for a strong, spiced crisp.
- Gluten-Free All-Purpose Flour: can be replaced with another gluten-free flour, like brown rice flour.
For more crisp and crumble recipes
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 gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon in a food processor. Add the cooled diced butter and process. Or place them in a medium bowl and toss them with your fingertips to combine. Let the crumble rest 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. This recipe uses individual ramekins, but you can also use a baking dish, an 8” square pan, a 9-in. pie plate, or similar.
- Let rest for 10 minutes, and sprinkle the oat mixture over the blueberries. End it with the chopped toasted almonds.
- Bake for about 40 minutes, until the topping is golden brown and the blueberries are tender and bubbling.
- Serve warm with whipped cream or a scoop of ice cream if desired.