Gluten Free Blueberry Crisp

blueberry crisp in a white pan with a spoon and ice cream on top

This gluten free blueberry crisp is light, refreshing, perfectly balanced, and a wonderful dessert to enjoy this summer or all year round. It's made with fresh blueberries, gluten free rolled oats, pecans, and lightly sweetened with maple syrup.

Course Dessert

Cuisine American

Keyword Gluten Free Blueberry Crisp

Prep Time 10

Cook Time 50

Servings

Calories 217kcal

Author Monica Stevens Le

Ingredients

4 cups blueberries washed and pat dry
1/4 cup pure maple syrup
1 1/2 tablespoons arrowroot flour see notes
1/4 teaspoon cinnamon
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 cup old fashioned oats or rolled oats
1/2 cup almond flour
1/2 cup pecans roughly chopped
1/4 teaspoon kosher salt
1/4 cup coconut sugar
1/4 cup plus 2 tablespoons melted butter or ghee see notes

Instructions

Preheat the oven to 350 degrees Fahrenheit, and lightly brush or spray an 8x8" baking dish with coconut oil or butter.
Add fresh blueberries to the baking dish along with maple syrup, arrowroot, cinnamon, lemon zest and juice. Mix everything well together. Set aside.
In a large bowl, mix together the rolled oats with almond flour, pecans, and salt until thoroughly combined. Add in coconut sugar and melted butter. Stir gently until everything is evenly combined, and the mixture feels a little bit sticky to the touch.
Evenly and gently spoon the topping mixture over the blueberries in the baking dish.
Bake at 350 degrees Fahrenheit for about 45-55 minutes. You will know it is done when the top is golden brown, and the blueberry juices start bubbling up over the sides. Carefully remove from the oven and set aside to slightly cool.
After about 15 minutes, carefully scoop out your desired serving, and top off with vanilla ice cream. Enjoy!

Notes

Tapioca flour is a fine substitute for the arrowroot.
Try to use fresh lemons if you can. They will have a better aftertaste.
You can alternatively use coconut oil, but it will impact the flavor (not in a negative way!)

Nutrition