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.
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!
Nutrition
Serving: 1bowl, Calories: 513kcal, Carbohydrates: 74g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 192mg, Potassium: 194mg, Fiber: 7g, Sugar: 44g, Vitamin A: 789IU, Vitamin C: 14mg, Calcium: 57mg, Iron: 2mg