Go Back
Print
Recipe Image
Equipment
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Gluten Free Blueberry Crisp Recipe
This is a delicious and healthy gluten free blueberry crisp recipe that would go well with ice cream, frozen yogurt, or just by itself.
Prep Time
8
minutes
mins
Cook Time
45
minutes
mins
Total Time
53
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
servings
Calories:
289
kcal
Author:
Randa Derkson
Equipment
9x11 casserole dish
Mixing Bowls
Ingredients
Blueberry Filling
5
cups
fresh blueberries
1/4
cup
maple syrup
or honey
2
tablespoons
arrowroot starch
or cornstarch
1
tablespoon
fresh lemon juice
1/4
teaspoon
cinnamon
For the Crisp
1
cup
rolled oats
large old fashioned
1/2
cup
almond flour
1/4
cup
brown sugar Swerve
or coconut sugar or regular brown sugar
1
teaspoon
cinnamon
1/4
teaspoon
salt
1/4
cup
butter
coconut oil or ghee works too
serve with: whipped cream, yogurt, ice cream
Instructions
Preheat oven to 350F. Spray a baking pan with avocado oil spray and set aside.
In a large bowl combine the filling ingredients, stir and pour into the baking pan.
In a medium sized bowl add all the dry ingredients for the crisp (don't add the butter).
Sprinkle the crisp mixture over the blueberries, and piece apart the butter adding it on top.
Bake in the oven for 40-45 minutes or until bubbly and the oats are golden brown.
Video
Notes
Note: If the crisp isn't as golden as you want, broil it for 1-2 minutes (but keep an eye on it).
Nutrition
Serving:
1
serving
|
Calories:
289
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
161
mg
|
Potassium:
181
mg
|
Fiber:
6
g
|
Sugar:
21
g
|
Vitamin A:
304
IU
|
Vitamin C:
13
mg
|
Calcium:
56
mg
|
Iron:
1
mg