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
Description
Gluten Free Blueberry Crisp is a sweet-tart summer treat with an irresistible crisp topping. This gluten free dessert is a summer staple!
Ingredients
- 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
Directions
- 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.
Stephanie 05.06.2015
For the first time, I found a recipe that I had all the ingredients for with the exception of the sliced almonds. I used pecans and all purpose flour instead and it still came out delicious!!!!!!!! I will be making this for the family when they come to visit!! Thank you for the easy recipe!!! The only thing bad about this is I wanted to eat the whole dish in one sitting but I was strong enough to put the rest up:)
Kimberly Hampton 05.06.2015
Looks so yummy! Cannot wait to try this recipe!
Julia 05.06.2015
This looks perfect for Mother’s Day!
Karin 05.06.2015
This looks delicious!! I’m wondering about substituting the butter with coconut oil. I may give that a whirl this weekend.
Kristin 05.06.2015
That sounds deeeelicious – let me know how it turns out!
o 05.06.2015
I was just thinking the same thing about the frozen peas, what a great idea it is! My son is only a couple of days younger than Lincoln, and I kept reading about frozen peas, but didn’t try until last week, and he ate them up and kept asking for more!
Cari 05.06.2015
This looks so good. Definitely making it, especially for my little girl who is a few months younger than your son. She is OBSESSED with blueberries. I’m positive she would eat a Costco-size container of them if we let her. :)
Happy early Mother’s Day!
Mama 05.06.2015
My son called peas “berries” one time and I certainly didn’t correct him! He loooooves berries so we went with it as long as we could. :) My mom thought he was crazy when he asked for “green berries”
We also spun his mistake into other white lies. I can’t even count how many foods we called “pizza” or “cookie” to convince him to take a taste!
Kristin 05.06.2015
Bahaha, whatever it takes! We bought some mini waffles with Cookie Monster on the front of the box and he threw a fit when they were gone so we started calling peanut butter toast “cookie toast” and he’s all over it. ;)
Hilary 05.06.2015
Can you tell me more about the frozen peas? Just give them plain frozen peas and toddlers eat them? Can you do this with other veggies? Thanks!
Kristin 05.06.2015
Yep, just plain frozen peas – he’s been eating them for a snack this week, so crazy! I’m not sure about other veggies. I think peas work well because they’re tiny and warm up quickly from the heat of their mouths. Maybe corn or very small diced carrots?
Jennifer S 05.06.2015
this looks wonderful but I’m on day 3 of a whole 30 (only 27 days to go!). I’m going to save this recipe for when I’m done!!!
Wouldn’t it be fun if you did a whole 30 and posted all your recipes for it?? just sayin….
MOM 05.06.2015
In honor of Mother’s Day I’ll need a pan of this STAT!!! Looks delicious!!!!
Joanna 05.06.2015
Happy early Mother’s Day, Kristin! This crisp looks very much like it will be going into a regular spring/summer dessert rotation at this house! Your blueberry almond oatmeal bars are one of my faves, too.
Libby 05.06.2015
My mom gave us frozen peas all of time as kids! I love them that way! I think she did it as a quick, cool summer veggie side dish, and we gobbled them down : )
Rachel E 05.06.2015
Will regular flour work the same way as the almond flour?
(I’m guessing that’s what makes this dessert gluten-free. My sister has a nut allergy so I can’t use almond flour and I don’t need it to be gluten-free.)
Joanna 05.06.2015
Yep, she stated you can sub all purpose flour if you don’t need or want to use the almond flour :-)
Kristin 05.06.2015
Yep! I’d use 3 Tablespoons AP flour instead of 3-1/2 almond flour in the blueberries, and 1/4 cup AP flour in the crisp instead of 1/4 cup + 2 Tablespoons almond flour.
Donna @ My Tasty Journey 05.06.2015
Looks delicious!
And I thought you were going to say Lincoln liked frozen blueberries as much as frozen peas. My little one is OBSESSED with em! Another thing to try;) (With a spoon…they make for some purple/blue fingers;)
Chicago Jogger 05.06.2015
This is a gorgeous looking dessert :) I love blueberries too – can’t wait to make it!
Laura ~ RYG 05.06.2015
We love crisps at our house too, especially when blueberries are in season. Can wait to hit up the U-Pick Farm! Good thing they don’t weigh us before and after we leave and charge the difference!!! We’d be up a creek.
Melissa 05.06.2015
This looks absolutely incredible! Definitely adding this to my to-make list!
Brynn 05.06.2015
Looks like the perfect summer dessert!
Heather (Delicious Not Gorgeous) 05.06.2015
Yum! I love how there’s ground and sliced almonds in here. On another note, have you tried the frozen blueberries from Costco? They’re super plump and sweet, and I love them warmed up a bit and tossed into my oatmeal or yogurt in the morning.
Medeja 05.06.2015
Looks so delicious! Especially with ice cream..