Gluten-Free Blueberry Crisp with Almond Flour Crumble
Serves 815 mins prep60 mins cook
This gluten-free blueberry crisp has jammy fruit and crunchy almond flour crumble topping in each bite. It takes just 15 minutes of active time to make and it's so delicious served with drippy vanilla ice cream on top.
0 servings
What you need
Instructions
Prepare Things 5 Position a rack in the lower third of the oven and preheat to 350ºF. 6 Place a 9-inch round ceramic baking dish (or something similar in size) on a rimmed baking sheet lined with parchment paper. This will catch any drips from the bubbling crisp. Fruit 3 In a large bowl, stir together the blueberries, 2 tablespoons sugar, cornstarch, lemon juice, and salt to combine. 7 Scrape the fruit and any juices into the baking dish. Crumble Topping 0 In another large bowl (or the same one, wiped dry), combine the almond flour, oats, oat flour, tapioca flour, brown sugar, cinnamon, and salt. Stir to combine. 9 Add the melted butter, and stir with a spoon or spatula until the topping is evenly moistened and forms large clumps. 10 Crumble the topping over the blueberries, using your fingers to form some of it into hazelnut-sized chunks. Bake 11 Bake the crisp in the lower third of the oven until the fruit is bubbling a lot, and the topping is golden, 40-60 minutes 12 If the topping is browning too quickly, move the crisp to a lower rack, or decrease the oven temperature. 13 Let the crisp cool to warm or room temperature to allow the fruit juices to thicken and the topping to crisp up. Spoon it into bowls, top with ice cream, and devour!View original recipe