Blueberry Crisp is one of the best gluten-free recipes ever.
My mom use to make apple crisp occasionally when we were kids and it was a big treat. We tried to get her to make it all the time, but there was something about spending half an afternoon peeling apples that didn’t appeal to her. Can’t imagine. 😉
Eventually, years and years and years down the road, we realized that apples were just the tip of the ice berg when it came to fruit crisps. The possibilities are nearly limitless with the various fruits and fruit combinations, but blueberry crisp comes pretty close to tasting heaven.
I love the way baked blueberries become little pocket of juice flavor that burst in your mouth. Combined with gluten-free crisp topping, it’s absolutely magical!
The topping is, without doubt, the most versatile dessert base you’ll ever make, plus it’s really easy to make in large batches and freeze to have on hand for a quick dessert.
Completely aside from making blueberry crisp (or apple, or peach, or pear, or plum, or cherry…), it makes a great streusel topping for coffee cake and muffins. Yum!
Gluten-Free Blueberry Crisp Recipe
- 1 cup butter, softened
- 1 cup brown sugar (or raw/turbinado sugar)
- 1 cup white sugar (or raw/turbinado sugar)
- 3/4 cup gluten-free oatmeal
- 3/4 cup gluten-free flour with NO starch. (I used 1/2 corn, half brown rice)
- 1 cup chopped walnuts or pecans (optional)
- 3 cups fresh or frozen blueberries (or other fruit)
Tip: If using another fruit, you may want to add a complementary spice to the mix. For instance, use a teaspoon of cinnamon for apple crisp, or 1/2 teaspoon of cloves for peach.
Directions:
- Mix butter, sugars oatmeal, and flour together until well combined. Mixture should be crumbly, though if your butter is melted, it will end up being pasty instead, which will still work, the texture will just be a bit different.
- Grease an 9×13 inch baking dish with butter or coconut oil and spread blueberries not the bottom of it.
- Top with crisp mixture.
- Bake at 375 until crisp begins to brown on top.
- Remove from oven and let cool for at least fifteen minutes before serving.
Enjoy!
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Raia says
Wow! I need to go find some blueberries… 🙂 Thanks so much for sharing this with us at Savoring Saturdays, Elise! I’ve pinned this to our group board! I hope you’ll be back again this weekend.
Elise says
Thanks Raia!
Brianna @Flippin' Delicious says
This look delicious Elise! I’m featuring them on Savoring Saturdays this weekend. There were several mouthwatering blueberry recipes last week and I just had to highlight them all.
Elise says
Thanks so much Brianna!
Rachel says
I made this last night. It was swimming in butter!! I want to try again with less than half the butter and… How much xanthan do you add for this recipe? I made and used your flour mix!
Elise says
I don’t usually add xanthan gum. Also, I’ve found that when using gluten-free flour, you need to use a mix of flours, and NO starch, otherwise it melts down rather than having the nice crumbly crisp texture you see in the pictures. That might help with the “swimming in butter” issue.
rachel says
ahhh! thanks for the reply! i see you altered the recipe to reflect this… can you point me to some good recipes for the mix with the starch as I have now made a triple batch and put it in the freezer? it does not have the xanthan in it yet. thanks!
Elise says
Of course! I use the brown rice/corn flour/cornstarch mix for almost everything! And you can see that reflected in this collection of recipes here: Gluten-Free Recipes.
debinaz says
This is a great crisp recipe. I’ve made it exactly as written and loved it. I’ve also switched up the fruit and added crystalized ginger to the topping. At first I thought there was entirely too much topping in relation to the fruit, but the end result is delicious.
Elise says
Crystalized ginger sounds really interesting. I bet it’s great with apples (in lieu of blueberries)!
Desiree M. Chambers says
Flavor was good,too much butter,it was swimming in it.I cooked it for a whole hour and let it sit 20 minutes …We ate it because our daughter made it,but it needs at least 1/2 cup less of butter.
Peggy says
Thanks for sharing! I have made this several times using two different gluten free flours and I think Bob Mills Gluten Free made the best. I love your receipe, it is my favorite! I have been using frozen and it turned out just as fabulous! Thanks again for sharing!
Vikki says
There is no thickener in the blueberry mixture! Mine was runny like soup, terrible recipe!