Blueberry Crisp
Gluten free blueberry crisp topping can be used for any stone fruit or berries.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 429kcal
Blueberry Filling
Toss blueberries with sugar, salt, cornstarch, and lemon juice. Coat well. Let the berries sit while preparing the crisp topping.
Blueberry Crisp Topping
In the bowl of a food processor, pulse oats, almond flour, brown sugar, and pinch of salt.
Add butter and pulse on and off until mixture resembles coarse crumbs.
Briefly pulse sliced almonds, or mix in by hand.
Finishing Blueberry Crisp
Pour blueberries into an 8" x 8" oven safe dish or similar size.
Top berries with crisp mixture, patting it down over the fruit. Don't worry if it doesn't completely cover all the fruit.
Bake at 350 degrees F. for 40-45 or until top is crisp and golden brown and filling is bubbly.
- This crisp topping will work with peaches, apples, pears, berries or any combination of fruit.
- Use your favorite spices to complement the fruit, some combinations would be; peaches with ginger, apples with cinnamon or pear and cardamom.
- Instead of sliced almonds, substitute pecans, or walnuts.
Serving: 1serving | Calories: 429kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 397mg | Potassium: 222mg | Fiber: 5g | Sugar: 45g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg