Gluten Free Blueberry Crisp With Spiced Oat Streusel Topping Food
CLEAN BLUEBERRY ALMOND CRUMBLE
With the elegant taste of almond extract in the blueberry filling and the cinnamon-spiced oat streusel on top, this easy dessert always disappears quickly-especially when served with ice cream! If you happen to have any leftovers, eat them plain for breakfast the next morning. I won't judge!
Yield 9 square slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
- To prepare the oat streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Add in the maple syrup and butter, stirring until completely incorporated.
- To prepare the filling, stir together the blueberries, cornstarch, and almond extract in a large bowl until thoroughly combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top. Bake at 350°F for 50-60 minutes, or until the blueberry juices are bubbling at the sides. Cool completely to room temperature; then chill for at least 3 hours before serving.
GLUTEN-FREE BLUEBERRY CRISP
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
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 STREUSEL TOPPING
Recipe from Cooking Free. Keep this in the refrigerator to sprinkle on muffins or cakes before baking.
Provided by Concoctionista
Categories Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- combine thoroughly.
- sprinkle on top before baking.
Nutrition Facts : Calories 48.4, Fat 2.9, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 5.8, Fiber 0.3, Sugar 4.3, Protein 0.3
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GLUTEN-FREE BLUEBERRY CRISP WITH OATS
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- In a large bowl, combine all filling ingredients (blueberries, sugar, cornstarch, lemon juice, lemon zest and vanilla). Mix well. Add mixture to an 8x8 baking dish and set aside.
- Combine flour, oats, brown sugar, salt, cinnamon, and ground ginger in a bowl and mix well. Add to mixture softened butter and work it into the flour mixture with a fork (or by hand) until well combined.
- Add flour mixture to the top of the blueberry mixture and spread it out evenly so it covers the blueberry filling.
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