Gluten-Free Blueberry Crisp

It doesn’t get any better than a blueberry dessert. Add cinnamon crumb and it’s my idea of heaven. This gluten-free blueberry crisp is a classic summer dessert that is so easy to make and pleases any crowd, gluten-free or not.

If you’re a fan of cinnamon crumb, be sure to check out my gluten-free banana muffins with cinnamon crumb, gluten-free strawberry bars, gluten-free, dairy free cinnamon swirl muffins or my all-time favorite gluten-free cinnamon crumb cake

Blueberries

You can adjust the amount of sugar up or down if your blueberries are particularly sweet or are not very sweet. Blueberries will definitely be sweetest and tastiest when they are in season. The off-season fruit flown from the other hemisphere just can’t compare to summer blueberries. I have tried frozen blueberries in this recipe and they can be tasty but tend to turn pretty mushy. So taste your blues before you mix up the filling and if they are not sweet enough, add an extra tablespoon of sugar.

Cinnamon Crumb Topping

So I’ve read, that technically, a fruit crumble as opposed to a crisp, specifically has oats in it. It’s all fruit crisp to me. Since I know that many gluten-free people avoid oats, the recipe card below is mostly just flour, cinnamon and butter – no oats.

But if you prefer oats in your crisp here is a recipe:

In a mixing bowl combine:

• 1/2 c 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 2 pinches of regular salt

Add 5 Tsbps melted butter and stir until the dry ingredients are moistened. That’s it. Use this topping just as described in the recipe card below.

Gluten-Free Flour

I have used several different gluten-free flour blends for the cinnamon crumb topping and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. It gives better flavor and texture than your average rice flour blend,

Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:

• 1 c sweet white sorghum flour
• 3/4 c millet flour
• 1/4 c brown rice flour
• 2/3 c potato starch
• 1/3 c tapioca starch

See the notes in the recipe for a super simple DIY gluten-free flour blend or my post on gluten-free flours and flour mixes.

If you prefer a store bought blend, I recommend King Arthur Flour All Purpose Gluten-Free flour or their Measure for Measure flour. If you use a gluten-free flour that includes xanthan gum, guar gum inulin (binders) omit the xanthan gum called for in the recipe.

I am always trying to bring more variety into my gluten-free diet. Since a gluten-free diet is pretty heavy on rice, I like to include different flours in my baking. If you’d like to give it a try, use this combination of flours in place of the flour blend in the recipe:

• 1/3 c teff flour
• 1/3 c sorghum flour and
• 1/4 c tapioca starch