Gluten Free Blueberry Crisp
A healthy, naturally vegan blueberry crisp made with oats, coconut oil, and maple syrup. Perfect summer dessert that's ready in 35 minutes.
Ingredients
- Blueberry Filling:
- 5-6 cups blueberries
- 1 lemon zest
- 1 teaspoon cinnamon
- 1 teaspoon maple syrup optional
- Crumble Topping:
- 1 cup rolled oats
- ½ cup oat flour
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- 2 tablespoons cinnamon
- 1 generous pinch salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with coconut oil.
- Pour blueberries into the prepared baking dish. Add lemon zest, 1 teaspoon cinnamon, and optional maple syrup. Gently toss together.
- In a medium bowl, combine rolled oats, oat flour, 2 tablespoons cinnamon, and salt. Stir until well mixed.
- Pour melted coconut oil and ¼ cup maple syrup into the oat mixture. Mix until ingredients form a crumbly texture that holds together when squeezed.
- Sprinkle oat mixture evenly over blueberries. Don't pack down.
- Bake for 25-30 minutes until topping is golden brown and blueberries bubble around edges.
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or Greek yogurt.
Notes
Use certified gluten-free oats for celiac-safe version
Can substitute almond flour for oat flour
Frozen blueberries work - thaw and drain first
Stores in refrigerator for up to 4 days
Can be made 24 hours ahead - add 5-10 extra minutes baking time if cold
Can substitute almond flour for oat flour
Frozen blueberries work - thaw and drain first
Stores in refrigerator for up to 4 days
Can be made 24 hours ahead - add 5-10 extra minutes baking time if cold
