Gluten Free Blueberry Crisp Food

HEALTHY GLUTEN FREE BLUEBERRY CRISP

Steps:

• Pre heat your oven to 350 degrees and spray a pie plate with cooking spray.
• In a medium bowl combine all the filling ingredients and spread evenly onto the bottom of the pie plate.
• In a separate, medium bowl, combine all the crumble ingredients, except the coconut oil, making sure to break up the almonds slightly, until well mixed.
• Add in the coconut oil and stir until well mixed, leaving some nice chunky bits.
• Spread the crumble over top of the blueberries.
• Bake until the crumbly is golden brown and the blueberries are bubbly, about 45 mins-1 hour.
• Let cool for at least 10 minutes and then DEVOUR!

GLUTEN-FREE BERRY CRISP

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.

GLUTEN-FREE BLUEBERRY CRISP

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.

BLUEBERRY CRISP

Steps:

• Spray a 9×13 baking pan with non-stick spray.
• Add the blueberries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared baking dish.
• Next, make the crumble topping. Add the oats, almond flour, brown sugar, ground cinnamon, and butter to the mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crumble topping.
• Bake the crumble at 350 degrees for 20-25 (mine went for 25 minutes) minutes until the top is golden brown and the fruit is bubbling around the edges.

GLUTEN-FREE BLUEBERRY CRISP WITH SPICED OAT STREUSEL TOPPING RECIPE

Steps:

• Gather the ingredients.
• Pre-heat the oven to 400 F. Line a rimmed baking sheet with a silicone mat or parchment paper.
• Combine the oats and chopped pecans in a small bowl, then spread on the baking sheet in an even layer.
• Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool.
• Reduce oven heat to 350 F.
• Rinse the blueberries and remove any tiny stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated with the lemon juice.
• Heat the pot of blueberries on the stove over medium heat. Add the sugar and cornstarch, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently, as the blueberries burst open and sauce forms. Remove pot from heat when the blueberry sauce thickens, about 10 minutes.
• Pour the blueberry filling into the bottom of an 8 x 8-inch-square dish.
• In a separate medium-sized bowl, combine the topping ingredients: Rolled oat and pecan mixture, brown sugar, gluten-free flour, cloves, cinnamon, salt, and cold pieces of butter. With a pastry cutter or 2 forks, cut the cold butter into the mixture until everything is well combined and there are no large chunks of butter remaining.
• Sprinkle the topping in an even layer over the blueberry filling.
• Bake, uncovered, at 350 F for 20 to 25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let cool for 15 minutes.
• Divide the gluten-free blueberry crisp into 6 bowls (or less, for larger servings). Serve with a scoop of vanilla ice cream on top, if desired.

NINJA FOODI BLUEBERRY CRISP (GLUTEN-FREE)

Steps:

• Place the blueberries evenly in the pot of the Ninja Foodi.
• In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.
• Evenly pour this over the blueberries.
• Pour the water over the blueberries and the sugar mixture.
• In a small bowl, combine the oats, flour, brown sugar, baking powder, and baking soda.
• Mix in the softened butter.
• This should be a crumble mixture.
• Evenly add this over the blueberries and sugar mixture.
• Shut the lid that is attached to the Ninja Foodi.
• Set to the "bake" function for 40 minutes at 350 degrees.
• Serve warm with vanilla ice cream.

GLUTEN FREE BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees and spray an 8 by 8 oven safe pan with nonstick cooking spray.
• Using a large spoon stir the frozen blueberries, sugar, lime juice and cornstarch together in a large bowl until mixed well. Pour into the greased pan letting the cornstarch-sugar mixture pour over the top. Set aside.
• Wipe out the bowl and make the topping. Combine all the topping ingredients and cut the butter into the mixture with your hands until it resembles crumbly cookie dough. You can do it in a food processor if you prefer.
• Spread the topping evenly over the blueberries and bake for 60 to 70 minutes until the top is golden brown and the blueberries are bubbly.

BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Spray a 9" square baking dish or 9" pie plate with cooking spray.
• Toss blueberries with cornstarch and lemon juice and add to the baking dish.
• Combine all topping ingredients in a medium mixing bowl and combine well.
• Sprinkle topping mixture evenly over blueberries. It likes to clump up in the bowl so make sure to break it up as you add it to the dish.
• Bake for 35-40 minutes, until the topping is browned and the berries begin to bubble around the edges.
• Let rest/cool for 15-20 minutes before serving, to allow time for thickening.

PEAR-BLUEBERRY-GINGER CRISP (GLUTEN-FREE)

Steps:

• Preheat oven to 375°F.
• Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
• Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
• Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
• Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
• Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.