This GF Blueberry crisp is delicious served warm, or cold. Serve with yogurt for breakfast, and ice cream for dessert or just enjoy on its own!
Gluten-Free Blueberry Crisp
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 1 C. GF all purpose flour
- 1 C. GF rolled oats
- 1/2 C. light brown sugar or coconut palm sugar
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 C. butter or dairy-free alternative
- 3 C. blueberries, fresh or frozen
- 1/8 C. granulated cane sugar or coconut palm sugar
- Dairy or non-dairy yogurt or ice cream for topping (optional)
Instructions
- 1. In a large bowl, combine flour, oats, sugar, cinnamon and salt.
- 2. Cut in butter until crumbly.
- 3. Press half of the flour mixture into a greased 8 or 9-inch square baking dish.
- 4. Bake at 350 degrees for 5 minutes to set.
- 5. Combine blueberries and sugar; sprinkle over crust.
- 6. Top with remaining flour mixture.
- 7. Bake 35-40 more minutes, or until golden brown.
Instructions
- 1. In a large bowl, combine flour, oats, sugar, cinnamon and salt.
- 2. Cut in butter until crumbly.
- 3. Press half of the flour mixture into a greased 8 or 9-inch square baking dish.
- 4. Bake at 350 degrees for 5 minutes to set.
- 5. Combine blueberries and sugar; sprinkle over crust.
- 6. Top with remaining flour mixture.
- 7. Bake 35-40 more minutes, or until golden brown.
Rate this recipe
4 People Rated This Recipe
-
Average Rating
(5 / 5)
This recipe was great! I subbed GF flour with oat flour and it turned out awesome! With multiple food allergies requiring so many modifications in most recipes, this was the first “allergen free” dessert Ive made in a while that actually tasted GOOD! ?
Thank you for your nice comments. We’re excited to learn about your idea of oat flour for a substitution too. It sure sounds awesome!