Yesterday I made a big fat healthy blueberry crisp. Today I made it again. It was that good.
Oats are naturally gluten free, and I used a quinoa flour (the first time ever), but you can use all purpose flour for this too.
Usually a fruit crisp is an apple crisp. I remember long ago working in a restaurant in college that was known for its apple crisp. We often served it with vanilla ice cream and it was one of the desserts we were allowed to eat. Now here’s a funny side note. We weren’t allowed the cheesecake, but we would just mess a piece up and then be free to eat away. Those days as a server were good memories, because we all had each other’s back (and appetite). Even back then, as I got my degree in psychology, I should have recognized my obsession with food.
I always looked forward to my shift because management was generous with the staff and we didn’t have to pay for our food, like I see restaurants do now.
The Blueberry Crisp Recipe is so Easy
I’m a pie crust and blueberry person, but I have to say, this is good. It’s the kind of recipe I already plan to make all over again today. The house smells so good, like cinnamon oatmeal cookies.
It has chops because of the nutty, crunchy, cinnamon topping. It has many lives. It can be breakfast with yogurt. It can be dessert ala mode. It can travel to a potluck (where this little dish went). It’s super kid friendly (although you might want to leave out the nuts for kids who are nut finicky. It travels to picnics, and can be the on the run snack or breakfast on the way out the door. It’s super easy with very little prep time.
Have I convinced you yet? I’m not finished.
It transfers well with other fruits. Try peaches, mixed berries, apples, pears, plums, nectarines, or cherries Add a tiny amount of maple to the top during the last few minutes just to give it that extra something something.
Let’s talk substitutes for healthier version of the Blueberry Crisp Recipe
- You can change the flour to gluten free all purpose flour.
- You can change the brown sugar to a sugar substitute (maple syrup) or sugar free (swerve or stevia).
- You can use walnuts, almonds, or pecans, or skip nuts altogether.
Spinach Tiger has many gluten free big fat healthy recipes. The most popular are the gluten free biscuits and the grain free biscuits (almond flour). I always have many blueberry recipes that can be adapted with swerve and this gluten free flour, or make them just as they are.
More Blueberry Recipes
More Gluten Free Baking Recipes
More Grain Free Baking from Spinach Tiger
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- 4 cups fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- ¾ cup firmly packed light brown sugar or ½ cup swerve (an erythritol blend)
- ½ cup gluten free flour (
- 2 teaspoons ground cinnamon
- ¾ cup rolled oats (I used this which is gluten free)
- ½ cup nuts, chia seeds, etc. (optional)
- 4 tablespoons (1/2 stick) unsalted butter at room temperature, cut into pieces
- Mix flour and oats, sugar, cinnamon, in one bowl. Add nuts if you are using them.
- Add in chunks of butter. Press some of the butter with your fingers in the mixture to make oats stick together. As this bakes, you get a nice crispy crust.
- Toss blueberries with lemon juice. Put in a baking dish.
- Top blueberries with mixture.
- Bake for 30-40 minutes until the top is golden brown and crispy.
- Serve hot or cold.
- Bake at 375 for 30-40 minutes or until topping is golden brown.
It would have been helpful to mention the size of the pan that you used to make this recipe. I had to compare the ingredients to other Blueberry Crisp recipes and figured a 9 x 9 would work.
Maybe next time you’ll remember to do this.
Patricia Berger
You know I pour my heart and soul into these recipes. I don’t have an editor or photographer. I do it all and it’s a LOT of hours to run this blog with over 1000 recipes. I understand that you are upset about me not mentioning the size of the pan. There was a nicer way to tell me or ask me. I answer all emails. A typical size crisp is 9 x 9 and I assumed people would realize that. I’m not opposed to someone pointing out that it would be helpful to put the size of the pan. I would then gladly help and add it in. You weren’t very nice, because you don’t know me. You aren’t speaking to me face to face. I think then you would have been different.
But today people think snarky, snide and meanness are normal. Sadly, in 9 years of blogging I am seeing an increase in this in comments and social media.
Let me ask you Diane, if the whole world could see your picture, your name and your comment, would you still have written to me in this manner? Probably not.
This is me. This is my face. And, I’m proud of what I write for the whole world to see. Maybe next time you’ll think on that.
Angela,
Brava!!!!
Respectfully,
Elizabethe Carlisle
Made this yesterday. It was delicious and simple to make. There is plenty of streusel topping to make it positively yummy! This is definitely a recipe I will make again and again. A “keeper” for sure. Thank you for this soul-warming dish of deliciousness!
I could easily eat this for breakfast every day as I prefer my goodies in the morning. Looks delicious!!!
Yes, Cheri, this was a little TOO good. I kinda of overindulged. Just finished the last bite of the second one I made.