Juicy Gluten-Free Blueberry Crisp (with almond flour)
yields: 8 servings
This easy gluten-free blueberry crisp with juicy bubbling blueberries and a buttery almond oat crumbly topping is the perfect summer dessert. Use fresh or frozen blueberries, whatever you have on hand! Just as delicious as blueberry pie, but with half the effort and time.
Ingredients
Blueberry Filling
- 3 lbs (8 cups) fresh blueberries, (4 pints)
- 50 g (¼ cup) granulated sugar
- 28 g (¼ cup) tapioca flour
- 1 tablespoon fresh lemon juice
Almond Oat Crumble
- 85 g (¾ cup) gluten-free old-fashioned rolled oats
- 100 g (½ cup) light brown sugar
- 85 g (¾ cup) super-fine blanched almond flour
- 40 g (¼ cup) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 28 g (¼ cup) Bob's Red Mill tapioca flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 50 g (½ cup) sliced almonds
- ½ cup (113 g) unsalted butter, melted
INSTRUCTIONS
- Preheat the oven to 375°F.
- Mix together all of the dry ingredients for the topping, except for the sliced almonds.
- Add the melted butter and mash the filling together with a silicone spatula or spoon. Add the sliced almonds and mix to combine. Use your hands to thoroughly mix the topping until it is evenly moistened and clumps together when pinched.
- In 2-quart baking pan (metal, glass, or ceramic will all work! I recommend a 9x9 or 7x10 baking pan or a 10-inch round baking dish), toss together blueberries, sugar, tapioca flour, and lemon juice.
- With your fingers, clump the topping and crumble it evenly over the top of the blueberries. Bake for 50-55 minutes, until the blueberries have burst and are bubbling on the edges, rotating the pan halfway through.
Notes
Topping: Each oven is calibrated differently and ovens may have hot spots that affect baking. While this did not happen in my oven, if you notice the topping getting too dark before the blueberries are bubbling, lightly cover it with a piece of foil while you continue to bake.
Vegan or dairy-free: To make this crisp vegan, replace the butter with a stick-based plant butter. Don't forget to top with homemade vegan vanilla ice cream!
Flour substitutions: see above blog post for flour substitutions.
Can I use frozen blueberries? Yes! Frozen blueberries work in this crisp! Do not defrost the berries, but use them straight from the freezer. Frozen blueberries also release a lot more liquid when baking, so add an additional tablespoon of tapioca starch to the filling to help thicken it up in to a jammy filling. I also recommend adding 2 tablespoons more sugar to the filling, as frozen blueberries are not quite as sweet and flavorful as fresh.
