Gluten-Free Blueberry Crumble (with oats)
This gluten-free blueberry crisp is a quick and easy dessert that combines juicy blueberries with a golden oat crumble topping. Made with simple ingredients, this fruit crisp is a great way to enjoy fresh or frozen blueberries. Whether you serve it warm with ice cream or plain, this homemade blueberry crisp is an easy summer dessert that everyone will love. Perfect for potlucks or summer gatherings.
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.
Notes
Store leftovers covered in the refrigerator.