Gluten Free Blueberry Crisp Recipes

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GLUTEN-FREE BLUEBERRY CRISP



Gluten-Free Blueberry Crisp image

This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can blueberry pie filling
8 ¼ ounces gluten-free yellow cake mix
½ cup gluten-free oats (such as Bob's Red Mill®)
½ cup sliced almonds
¼ cup melted butter
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
  • Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
  • Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
  • Let cool for 30 minutes. Serve warm or cooled.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 56.7 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 207.4 mg, Sugar 22.9 g

GLUTEN-FREE BERRY CRISP



Gluten-Free Berry Crisp image

This easy dessert is the perfect crowd pleaser. The combination of gluten-free rolled oats and gluten-free flour blend creates a slightly nutty, golden delicious topping. Make some extra topping to use with yogurt, ice cream or fresh fruit.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Nonstick cooking spray
4 cups fresh or frozen strawberries, hulled and quartered
3 cups fresh or frozen blackberries
3 cups fresh or frozen blueberries
3 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour blend
1 cup brown sugar, packed
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
  • Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
  • Cool for 10 minutes before serving.

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