Gluten Free Blueberry Crisp with Fresh Blueberries (Dairy Free)
Our recipe for gluten free blueberry crisp is made with simple ingredients and fresh blueberries and lemons for an incredible taste! The blueberry filling is also perfect for pies or topping ice cream or oatmeal.Gluten Free, vegan
Servings 6 servings
Calories 338kcal
Ingredients
Blueberry filling
- 18 ounces fresh blueberries
- ½ cup unbleached cane sugar (I use Zulka)
- zest of 1 lemon
- 1 Tablespoon + 1 teaspoon fresh lemon juice
- 2 Tablespoons water
- dash salt
- 1 Tablespoon cornstarch
Crisp topping
- ⅓ cup dairy free butter, melted (we used Country Crock plant butter sticks)
- ¾ cup gluten free quick oats
- ½ cup packed brown sugar
- ⅓ cup King Arthur gluten free all-purpose baking mix
- 1 teaspoon vanilla extract
Instructions
- Add the blueberries, sugar, lemon juice, water, and lemon zest to a 2-quart saucepan and bring to a simmer over mediu heat, stirring occasionally.
- Reduce the heat to medium-low and simmer for about 8-10 minutes until blueberries begin to break down and release more juice.
- At about 8 minutes of simmering, scoop out some of the juice (several tablespoons to 1/4 cup) into a small bowl and whisk in 1 Tablespoon cornstarch to make a slurry and return this to the bleuberry mixture, stirring constantly to prevent lumps as you pour it into the pan.
- Cook for an additional 1-2 minutes to thicken, stirring constantly.
- Allow to cool for about 15 minutes to thicken more while you prepare the crumb topping. This helps the crumb/crisp topping to sit on top of the filling as it cooks otherwise it can sink into the filling. You can also save this blueberry filling for later at this point as well.
- Preheat oven to 350 degrees.
- In a medium bowl, melt the dairy free butter in the microwave for about 30 seconds, and stir in the oats, brown sugar, gluten free baking mix, and vanilla.
- Add the blueberry filling to an 8x8-inch square glass baking dish and crumble the crisp topping on top evenly and bake at 350 F for 30 minutes until the filling is bubbly and the topping gets lightly browned.
- Allow to cool for about 20 minutes before serving warm, or cool completely. You can serve it with dairy free ice cream or dairy free whipped cream.
- Cover leftovers once cooled completely and store at room temperature for up to 2-3 days if you want to keep the topping crisp. Or store in the fridge for up to 3-4 days.
Nutrition
Calories: 338kcal | Carbohydrates: 60g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0mg | Sodium: 160mg | Potassium: 131mg | Fiber: 4g | Sugar: 43g | Vitamin A: 46IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg
