What kind of gluten-free flour do you recommend?

There are a lot of great gluten-free flours on the market right now. I really like the Bob's Red Mill 1-to-1 Gluten-Free Baking Flour . For a grain-free option, I really like Otto's Cassava Flour . I would not use coconut flour. Almond flour and gluten-free oat flour would probably work too!

I'm not gluten-free, can I use regular flour?

Yes! You can use all-purpose flour if you don't need to make this gluten-free.

What is the difference between a crisp and a cobbler?

A fruit crisp usually has a crumbled topping whereas a cobbler usually has more of a biscuit topping. A crisp and a crumble are much more similar. This blueberry version is more of a gluten-free crisp or blueberry crumble as opposed to a cobbler.

Gluten-Free Blueberry Crisp

Bluebrry crisp gluten free served on plate

Gluten-Free Blueberry Crisp

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5 from 2 reviews

This recipe for Gluten-Free Blueberry Crisp is a delicious dessert that can be served at anytime of year. Use frozen or fresh blueberries and top them with a sweet crisp topping. This healthy dessert is made vegan, gluten-free, paleo-friendly, and dairy-free.

Total Time: 75 minutes
Yield: 8 1x

Ingredients

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Nonstick cooking spray
1.5 pounds fresh or frozen berries
1/4 cup maple syrup
2 tablespoons arrowroot starch
1/2 lemon, juiced
1 cup gluten-free flour (for paleo, use a grain-free flour like cassava flour)
1/2 cup coconut sugar
1/2 cup chopped pecans
1/4 cup coconut oil, melted
1/8 teaspoon sea salt

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Instructions

Preheat your oven to 350 degrees F. Lightly spray a medium-sized baking dish with nonstick cooking spray and set aside.
Place your fresh or frozen berries in a mixing bowl and toss them with the maple syrup, arrowroot starch, and lemon juice.
Then, pour the berries into a baking dish.
Make your berry crisp topping by combining in another bowl the flour, coconut sugar, peans, coconut oil, and a pinch of sea salt. Stir to combine until the topping is crumbly.
Next, spread the crisp topping over the berries and bake for 40 minutes, or until the topping starts to turn a golden brown and the berries are bubbling up around the edges of the baking dish.
Let the berry crisp cool for a few minutes before serving. You can serve the crisp plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Equipment

Bob’s gluten-free baking flour

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Notes

Serve the berry crisp plain, or with either coconut whipped cream or coconut vanilla ice cream.
If you use fresh berries instead of frozen berries, you can reduce the cooking time to 30 minutes.
You can use cornstarch instead of arrowroot starch.
You can use a grain-based gluten-free flour in the topping, or you can use a grain-free flour like cassava flour. I would not use coconut flour though.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Oven
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 298
Sugar: 27.1 g
Sodium: 47.9 mg
Fat: 12.2 g
Saturated Fat: 6.1 g
Carbohydrates: 46.6 g
Fiber: 3.2 g
Protein: 2.9 g
Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/grain-free-berry-crumble/