Blueberry Oat Crisp

This crisp is special because it has a rich bottom crust, so it’s almost like a pie with a crispy topping. It’s delicious plain or with ice cream.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 1 1⁄4 cups brown rice flour, divided
  • 1⁄4 tsp. sea salt
  • 1⁄2 cup packed brown sugar, divided
  • 1⁄2 cup plus 5 Tbsp. softened butter, divided
  • 3⁄4 cup granulated sugar
  • 1⁄4 cup cornstarch
  • 1 cup apple juice
  • 4 cups blueberries
  • 1 1⁄2 cups gluten-free rolled oats


  • Preheat oven to 350°F. Grease a 2-quart baking dish and set aside.
  • In a medium bowl mix together 1 cup brown rice flour, salt, and 1⁄4 cup brown sugar. Cut in 1⁄2 cup butter with a pastry blender, until mixture is crumbly. Press crust mixture into the bottom of the baking dish. Bake for 15 minutes and remove from oven.
  • While the crust is baking, make the filling: In a small saucepan add granulated sugar, cornstarch, and juice. Mix or whisk together and cook over high heat, stirring constantly until boiling. Allow to boil for 1 minute. The cornstarch/juice mixture will turn translucent and thicken. Remove from heat and add blueberries. Pour blueberry filling over the baked crust.
  • In another small bowl whisk together oats, 1⁄4 cup brown sugar, and 1⁄4 cup brown rice flour. Cut in 5 tablespoons butter with a pastry blender until the mixture is crumbly. Sprinkle the topping evenly over the filling.
  • Place crisp on a cookie sheet to prevent spills in the oven while baking. Bake for 25 minutes until crispy topping is golden brown and cherry filling is bubbling around the edges.