This Gluten Free Blueberry Crisp is full of sweet and juicy fresh blueberries topped with a rich and buttery streusel like topping. It’s a simple and easy recipe that makes this the best gluten free berry crisp and the perfect healthy dessert for the summer.
½tdried rosemaryor 1½ t fresh, finely chopped rosemary
For the Crunchy Topping Mixture
¾cupold fashioned rolled oats
¼cupalmond flour
¼cupalmondssliced
¼cuphoneylocally sourced perferred
2Tbuttermelted
⅛ttable salt
Instructions
Place top oven rack in the center position and pre-heat oven to 350°F.
Place blueberries in a large bowl. Add in the maple syrup, cinnamon, allspice, rosemary, and salt. Toss the blueberries around to combine and set aside.
Combine the topping ingredients in a separate medium mixing bowl and stir until oats are thoroughly coated and all dry ingredients are well combined with the wet. Set the mixture aside.
Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top of the blueberries in a uniform layer, as well.
Place into pre-heated oven and bake for 30 minutes and check to see the crisp topping is nice and brown. If so, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry filling is bubbling hot. Remove from oven and set aside to cool for 5-10 minutes.
Serve warm with some Greek yogurt, sugar free whipped topping or a scoop of vanilla ice cream.
Notes
Allow leftovers to cool until room temperature then store in an airtight container or wrapped tightly with plastic wrap in the fridge for up to a few days.