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

Ingredients

  • 1¼ cups brown rice flour, divided
  • ¼ tsp. sea salt
  • ½ cup packed brown sugar, divided
  • ½ cup plus 5 Tbsp. softened butter, divided
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup apple juice
  • 4 cups blueberries
  • 1½ cups gluten-free rolled oats

Directions

  • 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 ¼ cup brown sugar. Cut in ½ 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, ¼ cup brown sugar, and ¼ 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.

Recipe Information

Serves: 8

Ingredients

  • 1¼ cups brown rice flour, divided
  • ¼ tsp. sea salt
  • ½ cup packed brown sugar, divided
  • ½ cup plus 5 Tbsp. softened butter, divided
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup apple juice
  • 4 cups blueberries
  • 1½ cups gluten-free rolled oats

Directions

  • 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 ¼ cup brown sugar. Cut in ½ 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, ¼ cup brown sugar, and ¼ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories550
Total Fat31g
Saturated Fat19g
Cholesterol90mg
Sodium380mg
Total Carbohydrate69g
Dietary Fiber3g
Sugars43g
Protein2g