Who’s ready for blueberry season?! That said, every season is blueberry season in this house thanks to Mr. Lincoln, who is a huge fan.
As for the rest of us, let’s celebrate the real deal with an easy, cozy summer dessert recipe: Gluten Free Blueberry Crisp, aka warm and juicy blueberries buried under a crunchy, toasted-oat and almond crisp topping. This gluten free dessert recipe is pure heaven!
Gluten Free Blueberry Crisp
My Mom taught me how to make fruit crisps when I was a teenager and she also taught me: when in doubt, double the crisp. I of course took her advice by mixing up a generous amount of crisp topping spiked with Fisher Sliced Almonds, whom this recipe is sponsored by, for crunch, then piling it onto fresh blueberries thickened with a little almond flour before baking until gorgeously golden brown.
Toss this blueberry crisp together then bake and serve warm or even room temperature, all season long. It’s the perfect thing to serve after a grilled meal, especially!
Gluten Free and Dairy Free Dessert
As written, this blueberry crisp recipe is gluten free, and easily made dairy free by swapping regular butter for vegan butter in the crisp topping. Heck, you could probably use coconut oil too! To ensure this dessert recipe is Celiac safe, you’ll want to use purity protocol oats in the crisp topping.
Purity Protocol Oats
Purity protocol oats have been grown, harvested, transported, and processed with/in dedicated equipment/facilities so there is no risk for cross contamination with gluten containing grains. Oats are notoriously planted near or rotated in fields with gluten containing grains like barley and wheat so purity protocol oats are important to use in this recipe if you have Celiac Disease or an extreme gluten sensitivity or allergy. I use GF Harvest oats.
If you’re in need of a seriously simple yet made from scratch dessert – look no further. Gluten Free Blueberry Crisp is it!
Step 1: Prepare the Blueberries
Start by rinsing and draining fresh blueberries. If you’re making this during the season that shall not be named (ie, winter) frozen then thawed blueberries are totally fine to use too.
Pour the blueberries into a medium-sized baking dish (I use a 10×7″ but an 8×8″ will work too,) then sprinkle on finely ground almond flour and toss with your fingertips until they’re evenly coated. Next drizzle in fresh lemon juice then set the dish aside.
Step 2: Make the Crisp Topping
To a large bowl add Fisher sliced almonds, gluten free old fashioned oats, brown sugar, almond flour, and cinnamon then mix with a fork to combine.
Next add cold butter cut into cubes then use your fingertips to incorporate the butter until the mixture is crumbly and well mixed. Scoop the topping onto the blueberries then spread into an even layer and bake for 25-30 minutes at 350 degrees or until the blueberries are bubbly.
Check on the crisp halfway through – if the topping is browning a tad too early, gently place a piece of foil on top (no need to crimp) for the remainder of the baking time.
Let the crisp sit and cool for 15-20 minutes then scoop and enjoy – cold ice cream optional yet highly recommended. I hope you love this sweet and fresh, gluten free dessert recipe! Enjoy!
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Gluten Free Blueberry Crisp
Gluten Free Blueberry Crisp is a sweet-tart summer treat with an irresistible crisp topping. This gluten free dessert is a summer staple!
- 1-1/2lbs fresh blueberries, rinsed
- 3-1/2 Tablespoons finely ground almond flour
- 1 Tablespoon lemon juice
- For the Crisp Topping:
- 3/4 cup certified gluten free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely ground almond flour
- 1/4 cup + 2 Tablespoons Fisher Naturals sliced almonds
- 3/4 teaspoon cinnamon
- 1/4 cup + 2 Tablespoons cold butter or vegan butter
- Preheat oven to 350 degrees. Add blueberries to a medium-sized baking dish (I used a 10x7" but a 8x8" or even a 9" pie pan would work too.) Sprinkle almond flour on top then toss to evenly coat. Drizzle in lemon juice then set aside.
- For the Crisp Topping: In a separate bowl add oats, brown sugar, almond flour and sliced almonds then stir together with a fork. Cut butter into cubes then add to the mixture and use your fingers to combine ingredients until they come together in a crumbly paste. Sprinkle on top of the blueberries then bake for 25-30 minutes or until crisp is golden brown and blueberries are bubbly. Check crisp halfway through - if topping is browning too fast, place a piece of foil on top for the remainder of the baking time. Let crisp cool for 15 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.