Gluten-Free Blueberry Crisp (no refined sugar)
This delicious gluten-free blueberry crisp recipe is bursting with flavor! Filled with sweet juicy blueberries and paired with a buttery crisp oat crumble topping. Easy to make with simple ingredients.
Servings 8 people
Calories 365kcal
Ingredients
Blueberry Filling
- 6 cups fresh blueberries, washed and dried
- 2 tablespoons arrowroot powder
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Crisp Topping
- 1 cup gluten-free rolled oats (100 grams)
- 1 cup almond flour (100 grams)
- ¼ cup sliced almonds
- ½ cup butter, melted
- ½ cup coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
Instructions
- Preheat the oven & grease your baking dish. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish or eight 8-ounce ramekins, and set it aside.
- Make the blueberry filling. Mix together the blueberry-filling ingredients in a large bowl. Pour the filling into the prepared baking dish.
- Make the almond oat topping. Using the same bowl clean and dried melt the butter in the microwave then add the vanilla extract. Add the remaining dry topping ingredients and stir together until combined.
- Sprinkle the oat topping over the blueberry filling. Distribute the crisp topping evenly over the blueberry filling. It's ok if there are gaps.
- Bake the crisp. Place the dish in the oven to bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling around the edges. * If using ramekins- fill ¾ full with blueberry filling and sprinkle on the crisp topping. Place the filled ramekins on a baking tray and into the oven for 30 minutes. *
- Remove from the oven and allow the crisp to rest for 5 minutes. Serve warm with a dollop of ice cream.
Notes
Can you use frozen blueberries instead of fresh blueberries?
When it's not blueberry season, feel free to use frozen blueberries. Just make sure to not thaw or rinse the frozen blueberries and add an extra 5-10 minutes to the baking time as needed.
Can I make this recipe dairy-free?
This recipe can easily be made dairy-free by using melted coconut oil instead of butter in the crisp topping.
Can I use something other than arrowroot powder to thicken the filling?
Yes, you can use cornstarch.
Nutrition
Serving: 8servings | Calories: 365kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 178mg | Fiber: 7g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 2mg