Gluten free blueberry crisp
Have you made a crisp recipe before? I have many times but I think this gluten free blueberry crisp is my ultimate favorite. Gluten free and healthier for you.
I actually used tons of organic frozen blueberries for this recipe. You can use fresh blueberries as well, both will work really well. This gluten free blueberry crisp was so good it didn’t even last one day.
While you can use any other fruit of your choice I think using blueberries is my favorite. I have done something similar with apples, which is actually very good as well. Either way you can’t go grown.
I prefer to have the crisp a little bit warm with some ice cream. You can have it at room temperature or just by itself. I figure it would be a treat for us so that is how I served it.
To sweetened the gluten free blueberry crisp I used Truvia® Brown Sugar Blend . It is a sugar substitute which ½ cup of this blend has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. Since I only used 1/4 cup for this recipe the calories were even less. You can use this sugar blend for cookies and cakes. Visit Truvia® to learn more about their products and other recipes.
If you are looking for a way to use some of your fruit this is a great way. The crisp topping takes literally 5 minutes to put together so I hope you give this a try. You will not be disappointed.
Gluten free blueberry crisp
Miryam's original recipe
Yield: 8 servings
Total Time: 1 hour 10 minutes
- 20-25 oz fresh or frozen organic blueberries
- 1 tbs arrowroot powder, or cornstarch
- 2 1/2 cup rolled oats, gluten free
- 2/3 cup coconut oil, melted
- 1 cup brown rice flour
- 1/3 cup Truvia brown sugar blend, (or 1/2 cup coconut sugar)
- 1/2 cup walnuts, chopped
- 1 tsp cinnamon
Preheat your oven to 350F. In a 13’’ baking dish add blueberries and arrowroot powder. Mix thoroughly and set aside.
In a large mixing bowl, mix the rest of the ingredients until you obtain a cohesive mixture. Spread this mixture evenly over the blueberries.
Bake for 50 minutes to 1 hour or until the top starts to brown. Serve warm or as desired, we did with some extra ice cream.
This looks delicious. I’m definitely going to try it and I’ve pinned it to my gluten free board.
I think fruit crisp may be my all time favorite dessert (and breakfast too) I love that you made it even healthier
Sounds so great Miryam! I love having frozen blueberries on hand year round. We pick as much as we can when they are in season, then we can close our eyes and pretend it’s summer with recipes like this even in March!
Friend, I bet when I make this gluten free blueberry crisp, it will last one day too ;-)
Looks so delicious and flavourful!!
Totally my favorite dessert … and I love that is gluten free:) Pinned it!
A suggestion for a sub for the walnuts? Family isn’t a fan. :)
You can use any other nut of your choice :-) Chopped almonds would be great!!
I am totally in love with this gf version of fruit crisp. A great one, Miryam.
This recipe did not work. The brown rice flour made the texture of the mixture extremely sandy. The oats coated in the flour simply would not cook, I left the crisp in the over for over an hour and half, ending up burning the blueberries but the top mixture still tasted the same. I am not sure what went wrong but this recipe simply did not work for me.
Sorry it didn’t turn out for you. They only thing I would suggest is to add more coconut oil so that the mixture is more moist since you said it was sort of sandy. Perhaps maybe broiling the crisp for a few minutes towards the end of the baking time may work too. I have not had this issues you are having with this recipe though so maybe these fixes may work for you!! Thanks for stopping by.