Gluten Free Blueberry Crisp
This Gluten Free Blueberry Crisp is the perfect dessert during the spring and summer. It’s easy to make, refreshing and bursting with delicious blueberry flavor.
One of the best treats in the spring is a freshly baked fruit crisp topped with vanilla ice cream.
However, if you don’t need to bake an entire fruit crisp, why not just make one for yourself?
This recipe makes two servings and is the perfect treat for you to enjoy on your own or to share with a loved one (if you want to).
It’s delicious, refreshing and incredibly easy to make!
Main Ingredients
- Gluten Free All Purpose Flour
- Rolled Oats
- Granulated Sugar
- Dark Brown Sugar
- Butter
- Fresh Blueberries
- Cornstarch
Can I make a larger version of this recipe?
You can!
To do this you will want to triple this recipe. You can then follow the same directions but using a square 8×8 pan or a circular pie pan will work as well.
The baking time will also increase. I would start checking the crisp after 35 minutes to ensure it doesn’t overcook/burn.
How to Make Gluten Free Blueberry Crisp
- Preheat the oven to 350 degrees F
- Combine the fresh blueberries with the cornstarch and granulated sugar
- Add 1 cup of the blueberries into each oven-safe ramekin/dish
- To make the crumble topping, combine the softened butter with the gluten free flour, rolled oats and dark brown sugar using a hand mixer if possible
- Once combined, add crumbles of the topping over the blueberries until completely covered
- Bake in the oven for 25-30 minutes or until the crumble topping is fully baked. The blueberries will be soft and some may have burst
- Remove from the oven and let cool slightly
- (Optional) Top with ice cream of choice (I like a vanilla bean)
- Enjoy!
Frequently Asked Questions
You can! It should come out very similar, however, the frozen blueberries will have more water content as the bake. This may increase the baking time.
You can substitute any type of berries in this recipe and follow the same instructions. Some substitutes would be blackberries, raspberries or even strawberries.
The edges of the crumble topping should be golden and slightly darker than the crumble in the middle. However, the crumble should be fully baked through.
The blueberries will also have softened and most likely burst through some parts of the crumble topping.
Lastly, the crisp should be warm throughout when eating.
Yes! You can make 1-2 days ahead of time and then heat before serving. Do not add ice cream or any toppings until you are ready to serve.
Store in the oven-safe container it baked in cover with plastic wrap or press-n-seal to make sure no air gets in. Store in the fridge for up to 2 days.
Reheat in the oven or microwave until warm throughout.
Gluten Free Blueberry Crisp
Ingredients
Blueberry Crisp Filling
- 2 cups fresh blueberries
- 2 tsp cornstarch
- 1 tsp granulated sugar
Crumble Topping
- 1/3 cup gluten free flour, or regular all purpose flour
- 1/4 cup rolled oats
- 1/4 cup dark brown sugar, packed
- 1/4 cup salted butter, softened
Instructions
- Preheat the oven to 350 degrees F
- Combine the fresh blueberries with the cornstarch and granulated sugar
- Add 1 cup of the blueberries into each oven-safe ramekin/dish
- To make the crumble topping, combine the softened butter with the gluten free flour, rolled oats and dark brown sugar using a hand mixer if possible
- Once combined, add crumbles of the topping over the blueberries until completely covered
- Bake in the oven for 25-30 minutes or until the crumble topping is fully baked. The blueberries will be soft and some may have burst
- Remove from the oven and let cool slightly
- (Optional) Top with ice cream of choice (I like a vanilla bean)
- Enjoy!