Gluten-Free Blueberry Crumble (with oats)
This gluten-free blueberry crisp pairs juicy blueberries with a buttery oat topping that bakes up golden and crisp. It uses simple ingredients and is just as good with fresh blueberries as with frozen ones.
Ingredients
For the crumble:
- ¾ cup gluten-free all-fashioned rolled oats
- ½ cup gluten-free all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon, optional
- ⅓ cup unsalted butter, cooled and diced
For the filling:
- 5 cups fresh or frozen blueberries
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- Almonds, optional, chopped and toasted
Instructions
- Preheat the oven to 350º F (180°C).
Make the crumble:
- Combine the gluten-free oats, gluten-free all-purpose flour, brown sugar, and cinnamon in a food processor. Add the cold, diced butter and pulse until crumbly. Alternatively, mix everything in a medium bowl, working the butter into the dry ingredients with your fingertips. Refrigerate while preparing the filling.
Prepare the filling:
- In a large bowl, gently toss the blueberries with the lemon juice, granulated sugar, and cornstarch until evenly coated.
- Transfer the blueberries to an 8-inch square baking dish or a 9-inch pie plate, spreading them evenly. Let stand for 10 minutes.
- Let the filling stand for 10 minutes before adding the topping.
Assemble the dessert:
- Scatter the crumble evenly over the blueberries, leaving some larger crumbs for extra texture. Optional: sprinkle chopped toasted almonds on top.
- Bake for about 40 minutes, until the topping is golden brown and the blueberry filling is bubbling around the edges.
- Let the crisp rest briefly so the filling can thicken. Serve warm with whipped cream or a scoop of ice cream, if desired.
Notes
Refrigerate leftovers for up to 4 days. To reheat, place individual portions or reheat the whole dish in a 350°F (180°C) oven until heated through. The oven is the better option if you want to bring back some of the topping's crispness.