Juicy Gluten-Free Blueberry Crisp (with almond flour)
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.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs fresh blueberries ((4 pints))
- 50 g granulated sugar
- 28 g tapioca flour
- 1 tablespoon fresh lemon juice
- 85 g gluten-free old-fashioned rolled oats
- 100 g light brown sugar
- 85 g super-fine blanched almond flour
- 40 g sweet rice flour (also called mochiko, distinctly different from brown rice flour or white rice flour)
- 28 g Bob's Red Mill tapioca flour
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 50 g sliced almonds
- 1/2 cup unsalted butter (melted)
Instructions
- 1
Preheat the oven to 375°F.
- 2
Mix together all of the dry ingredients for the topping, except for the sliced almonds.
- 3
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.
- 4
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.
- 5
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.