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.
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.
I have used several different gluten-free flour blends for the cinnamon crumb topping in this gluten-free blueberry crisp and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
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
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours
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