The BEST Gluten-Free Blueberry Crisp Recipe

Adapted from Cookie and Kate

Ingredients

Blueberry Filling:

• 2 lbs blueberries fresh or frozen
• 2 Tablespoons lemon juice
• 2 Tablespoons corn starch
• 1/3 cup honey (maple syrup works too)

Oat Topping:

• 1 cup oats (make sure they’re GF!)
• 1/3 cup brown sugar
• 1/4 Teaspoon salt
• 1/4 Teaspoon cinnamon
• 4 Tablespoons melted butter or butter substitute
• 1/2 cup GF flour (can use almond flour)
• 1/4 Teaspoon cinnamon
• 3 Tablespoons plain yogurt (dairy-free yogurt works too)

Directions:

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!