Gluten-Free Blueberry Crisp With Spiced Oat Streusel Topping Recipe
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Loading... - benjamin square
- 23 May 2022
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Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Yield: 1 crisp
Warm, fresh out of the oven fruit filled crisps are delicious crowd-pleasing summertime desserts―and treats that those following a gluten-free diet can enjoy.
Crisps are a rustic dessert featuring seasonal fruit cooked with an oat-based streusel topping. The contrast between the thick layer of warm fruit and crunchy, crumbly​ spiced topping is divine, even more so if you add a scoop of vanilla ice cream on top, which melts into both dreamy layers.
Ingredients
1 cup gluten-free rolled oats
1/2 cup coarsely chopped pecans
4 cups (24 ounces) fresh blueberries
1 teaspoon lemon juice
1/2 cup sugar
1 tablespoon gluten-free cornstarch
1/3 cup brown sugar
1/2 cup gluten-free all-purpose flour, or baking flour
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup (4 ounces) unsalted butter, cut into 1/2-inch pieces
Steps to Make It
Gather the ingredients.
Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper.
Combine the oats and chopped pecans in a small bowl, then spread on the baking sheet in an even layer.
Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool.
Reduce oven heat to 350 F.
Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated with the lemon juice.
Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes. Read More…
