This simple, fresh blueberry crisp recipe is sweetened with honey and maple syrup, and topped with a buttery gluten-free brown sugar oat topping.
I'm going through a not-so-productive phase. I think that's ok. I'm sure I'll be back to my normal pack-as-much-as-possible-into-every-day self soon. But right now, I'm just not feeling it. A couple of weeks ago, my husband and I returned from a 12-day motorcycle trip. We visited the Grand Canyon, stayed at lovely hot springs spa in Desert Hot Springs, CA, and then rode up the Pacific Coast Highway to San Francisco before heading back home to Colorado. It was great.
But, ever since returning home, I've been a little disengaged. A bit distracted. I've been letting the dishes pile up, the refrigerator go bare, and email go unanswered (for a couple of days, at least). I've been sleeping later in the morning and procrastinating on projects that I know are going to bite me in the ass if I don't get it into gear (and soon). I went to a book store intending to work for a few hours and spent the time perusing road trip travel books instead. You get the picture.
Sometimes I'm in the mood to bake something with multiple components that will take hours, like this Chocolate Cake with Rum Custard and Almond Pralines. Or, this Caramel Cake with Salted Caramel Italian Meringue Buttercream. Sometimes (although not very often) I'm not in the mood to bake at all. And sometimes I just want to bake (and eat!) something homey, simple and delicious. That's where I'm at right now.
So, this week's post is an easy, simple, no-fuss blueberry crisp.
Ok. Simple and no-fuss are relative terms, I know. This blueberry crisp will take you about 15 minutes to prepare and does require you to dirty a saucepan and a bowl. But beyond that, it's really just about dumping a bunch of ingredients into a saucepan, cooking them for a few minutes, pouring it into a pan, dumping some other ingredients into a bowl, mixing them together and throwing them on top of the blueberries.
And as your reward, you get to eat this...
Eat your blueberry crisp warm from the oven, or cold from the refrigerator. Eat it on a plate or in a bowl. Eat it straight from the pan. I won't judge you.
Eat your blueberry crisp for dessert, as a snack or for breakfast. Or all three. It would be so delicious with a scoop of vanilla ice cream, which is what I would have served it with if I had any in the house. (I didn't, and didn't feel motivated to go to the store because.... well, I think I've already covered that. And it didn't matter. We gobbled it up anyway.)
As an aside, this blueberry crisp is gluten free.
I say that as an aside not because it's not important for anyone on a gluten free diet to know but because it tastes just as good, if not better, than any crisp made with wheat flour.
Sometimes we use all-purpose wheat flour out of habit, when other kinds of flours are actually better. This is one of those cases. Using almond flour and flax instead of wheat flour adds a lot of flavor to the buttery brown sugar topping. And if you can add one thing instead of another thing to increase flavor, why not? If you must eat a gluten free diet, this fruit crisp topping is your best friend. Use it to make any kind of fruit crisp that strikes your fancy. You can even use it as a streusel topping for muffins or coffee cake. Yum.
More Delicious Gluten-Free Recipes:
- Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Gluten Free Chocolate Peanut Butter Bars
- Gluten free Chocolate Almond Cherry Oatmeal Cookies
- Gluten free Double Chocolate Cinnamon Ricotta Muffins
- The Best Gluten Free Banana Muffins
This simple, fresh blueberry crisp recipe is sweetened with honey & maple syrup, & topped with a buttery gluten-free brown sugar oat topping.
FOR THE BLUEBERRY FILLING:
- 7 cups fresh blueberries
- the zest and juice from 2 large lemons
- ¼ cup granulated sugar or Stevia
- ¼ cup honey
- 3 tablespoon pure maple syrup
- ¼ teaspoon salt
- 2 tablespoon quick cooking tapioca
- 2 tablespoon cornstarch
- ½ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
FOR THE CRISP TOPPING:
- 1 cup dark brown sugar
- ½ cup ground flax meal
- ¾ cup almond flour
- 1 cup old fashioned oats
- ⅔ cup butter - softened
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground nutmeg
MAKE THE BLUEBERRY FILLING:
- Preheat the oven to 375 degrees.
- Dump all the blueberry filling ingredients, except the vanilla, into a large heavy bottom saucepan. Cook over medium heat until the mixture thickens and comes to a boil, about 8 minutes.
- Remove the pan from the heat and stir in the vanilla. Pour the blueberry mixture into a 9x13 inch baking dish and set aside.
MAKE THE CRISP TOPPING:
- Dump all the crisp topping ingredients into a medium size bowl. Mix with your hands until all the dry ingredients are moistened with the butter. Crumble the topping over the blueberry filling, squeezing the topping together in your hands to create some larger sized chunks of topping.
- Bake for about 40 minutes, until the crisp topping is golden brown and the blueberry filling is bubbling. Remove from the oven and cool on a wire rack. Serve warm or cool.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 150mgCarbohydrates: 55gFiber: 6gSugar: 40gProtein: 4g
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