Gluten-Free Goddess Blueberry Crisp

Gluten-Free Goddess Blueberry Crisp

Gluten-Free Goddess- New Blueberry Crisp Recipe

A Summer season Basic: Blueberry Crisp

We had a sudden hankering. You know the way it’s. A craving hits that won’t be denied. Insist. Growling. Need with an uppercase D. So I am digging into the archives.

June is right here. And also you begin imagining recent, juicy blueberries, nestled beneath a wonderfully golden crumble of a crust, heat, the deepest purple, effervescent as you slide it- ever so gently- out of the oven and onto a cooling rack to relaxation and settle till you possibly can’t stand it a minute longer, respiratory within the cinnamon laced aroma of a summer season dessert traditional.

The eternally superb blueberry crisp.

And this one’s gluten-free. And dairy-free. No xanthan gum either- a bonus.

So darling.

Do not wait.

Blueberry season is brief and candy.

Peace + Love + Justice,

Karina xox

New Gluten-Free Blueberry Crisp from Karina

Gluten-Free Goddess Blueberry Crisp Recipe

By Karina Allrich July 2014.

This new mixture of gluten-free flours creates a barely crunchy, crumbly golden topping that sweetens the effervescent recent blueberries simply sufficient. It tasted like blueberry pie. With out all of the fuss.


3 pints recent natural blueberries, washed, patted dry
1 tablespoon tapioca starch
1/2 cup hazelnut flour
1/2 cup sorghum flour or brown rice flour
1/4 cup gluten-free cornmeal
1/4 cup gluten-free fast cooking rolled oats
1/4 cup tapioca starch or candy rice flour
1 tablespoon flax seed meal
1 floor cinnamon teaspoon
1/4 teaspoon tremendous sea salt
2/3 cup mild brown sugarpacked
1 Earth Stability Buttery Stick * (8 tablespoons)


Preheat the oven to 350ºF. Rub the within of a 9×14-inch ceramic baking dish with dairy-free Earth Stability Buttery Stick.

Place the blueberries into a big bowl and sprinkle with tapioca starch. Toss gently to coat. Pour them into the greased baking dish and distribute evenly.

In a separate mixing bowl, whisk collectively the hazelnut flour, sorghum flour, cornmeal, fast oats, tapioca starch, flax seed meal, cinnamon, sea salt. Add within the brown sugar and stir to mix.

Drop within the Earth Stability Buttery Stick in small items. Utilizing clear fingers, rub the Earth Stability and flour combination between your palms and fingers to create a moist sandy crumble. In case your brown sugar is recent and tender, the topping ought to stick collectively whenever you pinch a chunk between your fingers. But when the topping is a tad dry, add 1 tablespoon non-dairy milk to the combination.

Sprinkle the topping all around the blueberries.

Bake within the heart of a pre-heated oven until the topping is barely browned and the blueberries are tender and effervescent across the edges- about 35 to 45 minutes, relying upon the scale of your native blueberries.

Set the crisp on a cooling rack and permit it to relaxation a bit.

This crisp was pretty served heat.

Cowl and chill leftovers.

We ate the leftovers for breakfast.

Serves 8.

Recipe Supply:

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Recipe Notes:

It is a vegan gluten-free recipe (dairy-free) however should you choose utilizing butter, use * butter as an alternative of Earth Stability Buttery Sticks.

Serve with a cool and creamy spoonful of Coconut Vanilla Ice Cream should you like.

The scant little bit of xanthan gum helps the topping stick collectively, however will not be important.

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