The BEST Gluten-Free Blueberry Crisp Recipe

Adapted from Cookie and Kate


Blueberry Filling:

Oat Topping:


photo: Cookie & Kate
  1. Preheat oven to 350 degrees and rinse blueberries.
  2. In a 9×9 baking dish, mix the blueberries, honey, cornstarch, and 1/4 Teaspoon cinnamon.
  3. In a medium bowl, mix the oats, GF flour, brown sugar, 1/4 Teaspoon cinnamon and salt. Stir in butter and yogurt until the mixture is moistened throughout.
  4. Drop the oat mixture by spoonfuls over the filling, using your hands to break it up, ensuring that it’s evenly distributed. Do not press down.
  5. Bake for 40-50 minutes, or until the filling is bubbling and the top is slightly browned. Let the crisp rest for 10 minutes before serving.
  6. Top with your choice of dairy or dairy-free ice cream and enjoy!


    Your Cart
    Your cart is emptyReturn to Shop