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Gluten-Free Blueberry Crisp

A delightful and healthier version of a classic dessert featuring juicy blueberries topped with a crunchy, golden oat topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert, Snacks
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Topping
  • ¾ cup gluten-free rolled oats Look for certified gluten-free brands
  • ½ cup gluten-free all-purpose flour Recommended brands: King Arthur Flour or Namaste
  • ½ cup light brown sugar For rich caramel flavor
  • ½ tsp cinnamon Adds warmth
  • 1/8 tsp salt
  • ½ cup butter Cold and cubed
For the Filling
  • 5 cups blueberries Fresh or frozen, thaw if using frozen
  • ½ cup maple syrup Natural sweetener
  • 2 tbsp lemon juice Freshly squeezed
  • 2 tbsp cornstarch Use 3 tbsp if using frozen berries

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease an 8-inch by 8-inch baking dish.
  2. In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt.
  3. Add cold, cubed butter to oat mixture and blend until it resembles coarse crumbs. Set aside.
  4. In another bowl, combine blueberries, maple syrup, lemon juice, and cornstarch, mixing well.
  5. Spread blueberry filling in the greased baking dish and press oat topping mixture over it.
Baking
  1. Bake for about 30 minutes, or until the filling is bubbling and the topping is golden brown.
  2. Allow to cool for 10-15 minutes before serving to set the filling.
  3. Serve warm with a scoop of vanilla ice cream.

Notes

For best results, use cold butter for the topping. Store leftovers in an airtight container for up to 3 days.