Gluten Free Blueberry Crisp Recipe
Updated Feb 15, 2021, Published May 15, 2014
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It’s blueberry season and I can think of no better way to celebrate than to make this good old-fashioned Gluten Free Blueberry Crisp recipe.
Crisps are every bit as wonderful as pies but when it comes to getting one on the table, they win hands down! No mixing dough, letting it sit in the fridge, and rolling out the crust. They are pure simplicity and a great way to let the flavor of the filling really shine.
A crisp is basically fruit covered with a crunchy topping and baked – easy peasy!
So if you are looking for a showcase for those fabulous, sweet, and juicy blueberries – give this recipe a try. You won’t be sorry.
Oh, and by the way – a scoop of vanilla ice cream on top of a warm crisp is pure heaven!
Recipe notes: For the fruit portion of the crisp I used fresh blueberries as they are in season but frozen will do just fine in the off season. Blueberries love a little bit of lemon so I added both the zest and the juice along with some organic sugar from Wholesome Sweeteners and some cornstarch to thicken the juices. If you don’t use corn, tapioca starch works just as well. For the topping I used my own flour blend along with some brown sugar and certified organic oats. You can feel free to substitute sorghum or millet for gluten free flour if you like.
Click here to see my cooking demonstration of this recipe on Daytime TV!
Gluten Free Blueberry Crisp Recipe
Ingredients
- Butter or gluten free non-stick cooking spray for preparing the pan
- 4 cups fresh blueberries, rinsed, picked over, and drained, four 6-ounce containers
- 1/3 cup sugar
- 1 lemon, zested
- 2 teaspoons fresh lemon juice
- 1 tablespoon cornstarch
- 1/3 cup brown sugar, packed
- 1/3 cup gluten free flour blend, or use gluten free sorghum or millet flour
- ¾ cup certified gluten free oats
- Pinch kosher salt
- 4 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 375 degrees. Grease a 10 inch baking dish or deep dish pie pan.
- In a mixing bowl, combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch. Toss to coat and pour mixture into prepared baking dish.
- In another mixing bowl, combine the brown sugar, flour, oats, and salt. Add the butter and work it into the oat mixture with your fingertips until crumbly. Spread over the blueberries and bake for 40 minutes or until the blueberries are bubbly and the topping is golden brown.
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I pretty much liked the recipe,but the lemon was overwhelming, I think maybe use the peel, but leave out the juice, maybe even the other way around. Still lemony yummy.
Diana,
Yeah, you could leave out the zest and maybe cut back on the lemon juice, I like the tangyness. :)
Happy you enjoyed it!
xo,
Carol
I have company coming who is
celiac and also dairy free. I would like to make a fruit crisp or crumble but probably won’t be using flour or oatmeal often. Can you recommend any substitutes? Thanks
Hi Pat,
I don’t know, I’m just throwing it out, but maybe you could buy some gluten-free granola and throw that on top. No guarantee because I’ve never personally tried it, but it sounds good to me!! :)
Enjoy,
Carol
This recipe is AMAZING and so incredibly easy!!! This one is staying in my go to pile!
Thank you so much! Glad you enjoyed it.
I just substitute a little orange juice.. and all is good! thank you for the recipe!!
You’re so welcome! I’m glad it worked for you Jane. :)
xo,
Carol
Hi Carol. I just made your delicious blueberry crisp. Wow! My husband and I loved it and he isn’t even a gluten free person! I did add a little cinnamon to the oat topping. Great recipe! Thank you for posting it. Looking forward to checking out more of your recipes. Thanks again!
You’re very welcome Juli! Glad you and your hubby enjoyed it. :)
xo,
Carol
I made this tonight! It’s REALLY good! I substituted cornstarch for potato starch and white sugar with maple syrup and brown sugar 1/4 c and threw in a couple of tsps of chia seeds! Very yummy!!
So glad you enjoyed it! I love it when people tweak my recipes to make them their own!
can i substitute gluten free granola for gluten free rolled oats?
Hi Judith,
I think that would work just fine, especially because most granola does contain at least some oats. You may have to watch that it doesn’t burn if the granola has nuts in it or anything else that may cook quicker than oats would. You could try covering it loosely with foil if it starts to get too brown on top. Let me know how it goes!
xo,
Carol