Can I use frozen blueberries to make a crisp?

Yes! Frozen blueberries work well for most baking recipes, especially a crisp. You can add them still frozen straight to the baking dish. We recommend adding another tablespoon of cornstarch as frozen berries tend to release more liquids than fresh.

Can you make blueberry crisp ahead of time?

Absolutely! You can either prep out the crisp a day ahead by tossing the blueberries with sugar, cornstarch and salt and adding to the baking dish, then making the topping (be sure to store the topping separately). Store both component covered in the refrigerator and assemble when ready. Or, Bake a day ahead of time and serve cold out of the fridge or reheat in the oven just until warmed through.

Gluten-Free Blueberry Crisp - The Real Recipes

Description

This Gluten-Free Blueberry Crisp is a celebration of summer, bursting with juicy fresh blueberries topped with a simple oats and pecan crumble. This recipe is also vegan, meaning it's our go-to dessert when we have company with varying dietary needs.

Ingredients

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Topping

1 cup old fashioned (gluten-free) rolled oats
1/2 cup gluten-free flour
1/2 cup chopped pecans (or almonds)
1/2 cup granulated sugar (or brown sugar)
1/4 teaspoon table salt
6 tablespoons vegetable or coconut oil

Filling

8 cups fresh or frozen blueberries (about 2 1/2 pounds)
1/4 cup granulated sugar (or brown sugar)
3-4 tablespoons cornstarch (more if you like a firmer filling)
zest and juice of 1/2 lemon
1 pinch table salt

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Instructions

Topping

Preheat oven to 375°F.
To make the toping, stir together oats, gluten-free flour, pecans, sugar and salt in a mixing bowl. Drizzle in oil and toss until the mixture is well coated in oil.

Filling

To assemble the crisp, add blueberries, sugar, cornstarch, lemon zest and juice and salt to a 2 to 2 1/2-quart baking dish and toss well to combine. Top evenly with the oats mixture then transfer to preheated oven and bake until the filling is bubbly and the topping is slightly browned, about 40 minutes. Cool at room temperature at least 10 minutes, preferably up to 1 hour, before serving.

Notes

To clean blueberries, place in a bowl and cover with cold water and add some baking soda or white vinegar. Sit for 5 minutes, drain, rinse again and dry well before using.
Frozen blueberries work for this recipe though we recommend upping the amount of cornstarch to at least 4 tablespoons.
Once cooled, store the blueberry crisp in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in the microwave or 350°F oven until warm (be careful not to cook the crisp when reheating).
To make this recipe NOT gluten-free or vegan, simply swap in regular all-purpose flour for the gluten-free flour and use melted butter instead of oil.
Swap in walnuts, almonds or hazelnuts for the pecans if preferred.
To make this recipe nut-free, omit the pecans and instead up the rolled oats to 1 1/2 cups.

Prep Time: 10 min.
Cook Time: 40 min.
Category: Dessert
Method: Baking
Cuisine: American