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
¼cuphoneylocally sourced perferred
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.
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.