Healthy Gluten Free Blueberry Crisp
by: claire cary
This gluten free blueberry crisp is easy to make, healthy and the perfect dessert for summer! With an oat based crumble topping and delicious with vanilla ice cream on top.
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8
Ingredients
Filling
- 5 cups blueberries fresh or frozen
- ¼ cup honey can sub maple syrup
- 1 ½ tablespoons lemon juice
- 2 ½ tablespoons tapioca starch
Topping
- ½ cup quick oats
- ½ cup rolled oats
- ¼ cup almond flour
- ¼ cup melted coconut oil or butter
- ⅓ cup coconut or brown sugar
- ½ cup sliced almonds or other nut
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine all ingredients for the crumble together and mix until well combined. Set aside.
- In a medium mixing bowl, stir together all ingredients for the filling.
- Transfer to a 9 inch cast iron pan or baking dish.
- Sprinkle on the crumble topping. It will seem like a lot at this point, but use it all! A lot of it gets absorbed into the blueberries while baking, especially if you use frozen blueberries.
- Bake for 45-55 minutes or until the blueberries are nice and bubbly and the topping is golden brown. If using frozen berries, bake time will be 50-60 minutes.
- Let cool in the pan for about 10 minutes (it will thicken mostly as it cools), then serve with vanilla ice cream or whipped cream.
Notes
For a nut free version, use oat flour in place of almond flour and omit the sliced almonds.
If you're using frozen blueberries, they will release more liquid while baking, so you will need closer to 3 1/2 tablespoons of tapioca starch. If using fresh, just 2 1/2 will be enough. It depends on how saucey you like it. It will thicken as it cools, so if you are making this ahead of time, avoid adding too much starch.
Serving: 1cup / Calories: 320kcal / Carbohydrates: 41g / Protein: 6g / Fat: 17g / Saturated Fat: 7g / Fiber: 5g / Sugar: 21g
