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Blueberry Crisp
Course:
Brunch, Dessert
Author:
Eating Gluten and Dairy Free
Ingredients
Blueberry Filling
6
c
fresh blueberries
stems removed, rinsed, and dried
3
tablespoon
cornstarch or arrowroot powder
⅓
c
granulated sugar
1
teaspoon
vanilla extract
1
tablespoon
fresh lemon juice
dash
kosher salt
Crisp Topping
1
c
gluten free old-fashioned rolled oats
suggestion in post
1
c
gluten free all-purpose flour
scooped and leveled, suggestion in post
1
c
brown sugar
packed
¼
teaspoon
baking soda
¼
teaspoon
baking powder
1
teaspoon
cinnamon
¾
c
dairy free butter
cold and cut into small pieces
optional-- top baked crisp with dairy free ice cream or whipped topping
Instructions
Preheat the oven to 350°F. Spray a 9x9-inch baking dish with nonstick spray and set aside.
In a large bowl, gently toss all blueberry filling ingredients and transfer evenly into the baking dish.
Next in another large bowl combine all crisp topping ingredients except the butter.
Then add in the cubed butter and blend with the pastry blender until the mixture is pea-sized crumbles.
Top blueberries with crumble topping and bake for 35 minutes. The blueberry juice will be bubbling up on the sides of the baking dish.
Remove from the oven and serve immediately with a scoop of dairy free ice cream or whipped topping.
Cover leftovers and leave on the countertop up to 2 days. Reheat when ready to enjoy.