Gluten-Free Blueberry Crisp With Spiced Oat Streusel Topping Recipe
A gluten-free blueberry crisp featuring a spiced oat streusel topping offers a warm, rustic, and crowd-pleasing dessert.
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Instructions
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Preheat the oven to 400 F and line a rimmed baking sheet.
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Combine oats and chopped pecans, spread them on the prepared sheet, and toast for 10 minutes.
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Remove the oats and pecans from the oven, transfer them to a separate bowl to cool, then reduce the oven heat to 350 F.
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Rinse blueberries, remove stems, then combine them with lemon juice in a medium pot.
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Stir sugar and cornstarch into the blueberries and cook over medium heat for about 10 minutes until the sauce thickens and berries burst.
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Pour the blueberry filling into an 8x8-inch baking dish.
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In a separate bowl, combine the cooled oat and pecan mixture with brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold butter pieces; cut the butter into the mixture until crumbly and well combined.
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Sprinkle the topping evenly over the blueberry filling.
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Bake for 20 to 25 minutes at 350 F until the filling is bubbly, then remove and cool for 15 minutes.
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Divide the crisp into servings and offer with vanilla ice cream if desired.