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Gluten-Free Blueberry Crisp

A comforting and easy-to-make dessert featuring juicy blueberries and a crunchy oat topping, perfect for family gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Oat Topping
  • 3/4 cup gluten-free rolled oats Ensure oats are labeled gluten-free.
  • 1/2 cup gluten-free all-purpose flour Recommended: Bob's Red Mill for a great texture.
  • 1/2 cup light brown sugar You can use coconut sugar for a healthier option.
  • 1/2 tsp cinnamon Check that it’s gluten-free.
  • 1/8 tsp salt
  • 1/2 cup butter Cold and cubed; let sit at room temperature for easier blending.
For the Filling
  • 5 cups blueberries Fresh or frozen and thawed. Use extra cornstarch (up to 3 tbsp) for frozen berries.
  • 1/2 cup maple syrup Choose pure maple syrup for the best flavor.
  • 2 tbsp lemon juice From one fresh lemon; zest can be added for extra zing!
  • 2 tbsp cornstarch More if using frozen blueberries.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease an 8-inch by 8-inch baking dish with butter or cooking spray.
  2. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir gently until mixed.
  3. Cut in the cold, cubed butter into the oat mixture until crumbly.
  4. In another bowl, mix blueberries, maple syrup, lemon juice, and cornstarch. Toss gently to coat.
  5. Spread the blueberry mixture evenly in the baking dish, then crumble the oat topping over it.
Baking
  1. Bake in the preheated oven for about 30 minutes until bubbly and golden brown.
  2. Allow to cool for 10-15 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. You can also add chopped nuts, use other berries, or substitute butter with coconut oil for a vegan option.