Cooking With Kayla: Gluten-Free Blueberry Crisp

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I found a recipe for Blueberry Crisp and wanted to see if I could make it gluten free. It was a smashing success, probably THE best Blueberry Crisp we have ever had. The girls had just gotten their baths for the evening and were watching a movie, so I started in on it myself, but Kayla immediately asked if she could help, so of course I wasn’t going to turn her down! Blueberries are one of her favorite foods, so I’m sure sneaking an occasional blueberry was an added motivation. ;)

Here’s our recipe:

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1) Stir together the following in a large bowl, then layer in a baking dish. Mine I think is somewhere around 6-1/2 x 10 but I’m not sure. An 8 x 8 square one would probably work as well.

  • 6 cups blueberries (we used 3 pints of thawed from frozen but you could use fresh)
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • Dash of salt

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2) Mix together the dry ingredients in a large bowl:

  • 1/2 cup Gluten-Free Flour Mix 
  • 1/4 cup almond flour
  • 1/2 cup gluten-free rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar

3) Cut in 6 tablespoons of softened butter with a pastry blender. Crumble mixture over blueberries.

4) Bake at 375 for 45-60 minutes. Keep an eye on it. It should be bubbly in the middle and a light brown on top. Don’t burn it!

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As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!

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