Easy Blueberry Crisp
Easy Blueberry Crisp - an easy, delicious blueberry crisp recipe that is the perfect summer dessert! Easily gluten-free/dairy-free!
Ingredients
Blueberry Mixture:
- 4 cups blueberries
- 2 tablespoons whole wheat flour
- 1 teaspoon vanilla extract
- zest of 1 lemon minced
- 1 tablespoon lemon juice
- pinch of salt
Crisp:
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/2 cup brown sugar or coconut sugar
- 6 tablespoons butter softened (dairy-free butter works)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Toppings: ice cream regular or dairy-free, whipped cream
Instructions
- Preheat oven to 375 degrees F.
- Combine Blueberry Mixture in a medium-sized bowl. Transfer to 9x9 baking pan.
- Combine Crisp ingredients and use a fork or pastry cutter to mix together.
- Cover the Blueberry Mixture with the Crisp mixture.
- Place in the oven (middle rack and uncovered) for 30-35 minutes or until the blueberries are nice and bubbly.
- Remove from oven and let cool 10-15 minutes.
- Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Video
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Blueberries: you can use frozen blueberries if you prefer - no need to thaw before using, but you may need to increase the cook time by 5 minutes.
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