Need a quick and easy dessert? Try our Gluten-Free Blueberry Crisp. It also makes an excellent breakfast!
Last weekend, my cousin called me to say she was in town and wanted to meet up. I hadn’t seen her in months, so this was a lovely surprise. But that phone call came at 4 PM—too late to make reservations at any nearby restaurants and also too late for me to plan an elaborate dinner. I had to think quick and come up with an effortless meal that also felt welcoming and special. My cousin has celiac disease, so the meal needed to be gluten-free, too. To be perfectly honest, if it wasn’t for my well-stocked pantry, I would have been in serious trouble.
It didn’t take long to decide on a simple pasta dish made with gluten-free noodles, olives, a can of chopped tomatoes, garlic, chili flakes, and fresh basil. But what about dessert? I needed something equally fuss-free. Luckily, I had plenty of fresh blueberries and quickly came up with this delicious gluten-free crisp. I mixed the berries with some cornstarch, sugar, and lemon juice; topped them with a mixture made with old-fashioned oats, pecans, and almond meal; and popped the whole thing in the oven until the fruit was bubbling over the golden-brown topping. Served warm with a scoop of vanilla ice cream, it was the perfect ending to this impromptu (and totally unforgettable) meal.
So what’s the lesson of the day? Keep a well-stocked pantry. That, and mark this recipe!
Tips and tweaks
First (and most importantly), make sure your oats are certified gluten-free! Sometimes there can be cross-contamination with other grains, and the last thing you want is to make someone ill!
With that out of the way, feel free to experiment with other types of nuts, such as walnuts, macadamia nuts, hazelnuts, or even a mixture of these. For added flavor, don’t just add lemon juice to the berries but also stir in the zest. Just make sure you’re using an organic and unwaxed lemon, in that case. For a richer flavor, consider using brown sugar or maple syrup instead of the granulated sugar, and add warmth with spices such as cinnamon, ginger, or nutmeg.
We love this crisp for dessert, but it also makes a wholesome breakfast with a dollop of Greek yogurt.
And last but not least, this recipe works very well with other types of fruit. Try it with blackberries, raspberries, peaches, apples, or pears. In the spring, it’s delicious with a mixture of strawberries and rhubarb. Feel free to use frozen fruit, too!
How do I store leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge. Reheat the crisp in a 350°F oven for 10 to 15 minutes. It’s also delicious cold.
Serving suggestions
The best pairing for this crisp is, of course, ice cream. Try it with a scoop of our Vanilla Ice Cream or go for something a little fancier and opt for our delightful Brown Sugar Ice Cream.
Looking for more easy, gluten-free desserts? Try our dense and fudgy Flourless Chocolate Cake Recipe if you really want to make a lasting impression!
Gluten-Free Blueberry Crisp
Ingredients
- 4 cups fresh blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 cup old-fashioned oats certified gluten-free
- 1/2 cup chopped pecans
- 1/2 cup almond meal
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- Whipped cream or vanilla ice cream to serve, optional
Instructions
- Preheat the oven to 350℉ and spray an 8×8-inch baking pan with cooking spray.
- In a large bowl, mix the blueberries with the sugar, cornstarch, and lemon juice. Transfer the berries to the baking pan.
- In another large bowl, combine the oats, pecans, and almond meal. Whisk the olive oil, maple syrup, and salt in a jug. Pour this over the dry ingredients and use a fork to mix well. The texture will be damp and crumbly.
- Sprinkle the topping evenly over the blueberries. Place the pan in the oven and bake the crisp for 35 minutes.
- Allow to cool and set for 15 minutes before serving with whipped cream or vanilla ice cream, if desired.
What a beautifully simple recipe, I love it. I used this as a baseboard for my crisp – I used half peaches, half frozen blueberries. Added a bit of cinnamon to the crisp portion, and a bit of coconut flour because I love coconut with blueberry and peach. I swapped the olive oil for a butter blend to cut down on the olive oil flavor. I added lemon juice, cinnamon, vanilla, maple syrup, nutmeg and allspice to the fruits, and a bit of chia seed as a thickener. It turned out perfectly, super flavorful and fresh, with a beautiful crust on top.
So glad to hear you’re loving this recipe! Thanks for reading.