• chef janet

Gluten-Free Blueberry Crisp

Updated: Jun 24



It doesn’t get any better than a blueberry dessert. Maple is an amazing partner to blueberries so I’ve used maple sugar instead of white sugar to sweeten the berries. If you don’t have maple sugar white sugar will work. Lemon, cinnamon and almonds also make blueberries sing. Bake it all together in one dish and it’s heavenly.


Notes: You can adjust the amount of sugar up or down if your blueberries are particularly sweet or are not very sweet. I have used 1/2 teff flour and 1/2 brown rice flour for a more nutritious flour blend. If you don’t have teff, use all brown rice flour or substitute any other gluten-free flour like oat, millet or sorghum.



Ingredients

Filling

6 cups fresh blueberries 1/2 c maple sugar 5 tsps corn or tapioca starch zest of one lemon 2 tsp lemon juice


Topping

5 Tbsp unsalted butter

1/2 c coconut palm sugar or brown sugar

3/4 c gluten-free flour blend

1/4 c gluten-free oats

1/4 c sliced almonds 1 tsp cinnamon

1/4 tsp baking soda 1/4 tsp xanthan gum

1/4 tsp kosher salt or pinch of regular salt




Pre-heat the oven to 375°

  1. In a large mixing bowl, toss the blueberries with the sugar, corn starch, lemon zest and juice and set aside.

  2. Melt the butter.

  3. Combine the next group of ingredients, sugar through salt in a bowl. Pour the melted butter over the dry ingredients. Stir until all the mixture becomes evenly moistened.

  4. Pour the blueberry mixture into an 8″ square baking pan and sprinkle with the crumble topping.

  5. Bake about 40 minutes or until the fruit is bubbling.

  6. Cool for 20-30 minutes before serving.

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