Gluten Free Blueberry Crisp

 A Gluten-Free Blueberry Crisp is a delicious and easy dessert that's naturally sweet and tangy, with a crisp, buttery topping. Perfect for a summer treat or anytime you're craving a fruit-based dessert, this version uses gluten-free ingredients to make it accessible for those with dietary restrictions. Here’s a simple recipe for a gluten-free blueberry crisp:

Ingredients:

For the Filling:

4 cups fresh or frozen blueberries (thawed and drained if using frozen)

1/4 cup granulated sugar (or more depending on the sweetness of the berries)

1 tbsp lemon juice

1 tbsp cornstarch (for thickening)

1/2 tsp ground cinnamon (optional)

For the Topping:

1 cup gluten-free oats (ensure they’re certified gluten-free)

1/2 cup almond flour (or another gluten-free flour like rice flour or coconut flour)

1/2 cup brown sugar or coconut sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup unsalted butter (cold and cut into cubes) or coconut oil for a dairy-free version

1/4 tsp vanilla extract (optional)

Instructions:

1. Prepare the Blueberry Filling:

Preheat your oven to 350°F (175°C).

In a medium-sized bowl, combine the blueberries, sugar, lemon juice, cornstarch, and cinnamon (if using). Gently stir to combine, then pour the mixture into a greased 9x9-inch baking dish or similar size.

2. Make the Crisp Topping:

In a separate bowl, mix together the gluten-free oats, almond flour, brown sugar, cinnamon, and salt.

Add the cold butter (or coconut oil) and use a pastry cutter, fork, or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the vanilla extract if desired.

3. Assemble the Crisp:

Evenly sprinkle the oat topping over the blueberry filling in the baking dish.

4. Bake:

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

5. Serve:

Let the crisp cool slightly before serving. It’s delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

Frozen Blueberries: If using frozen blueberries, no need to thaw them—just ensure they're drained of excess liquid if needed. This will keep the filling from becoming too watery.

Make Ahead: You can assemble the blueberry filling and topping ahead of time and store them separately in the fridge. When ready to bake, just combine and bake as usual.

Dairy-Free Option: For a dairy-free crisp, substitute the butter with coconut oil or dairy-free margarine.

This Gluten-Free Blueberry Crisp is a simple, comforting dessert that everyone can enjoy! 

The sweet blueberries paired with the crunchy topping make it irresistible.