Skip to main content

Gluten-Free Goddess Blueberry Crisp

Gluten-Free Goddess- New Blueberry Crisp Recipe


A Summer Classic: Blueberry Crisp

We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives.

June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic.

The forever glorious blueberry crisp.

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

So darling.

Don't wait.

Blueberry season is short and sweet.

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 combination of gluten-free flours creates a slightly crunchy, crumbly golden topping that sweetens the bubbling fresh blueberries just enough. It tasted like blueberry pie. Without all the fuss.

Ingredients:

3 pints fresh organic 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 quick cooking rolled oats
1/4 cup tapioca starch or sweet rice flour
1 tablespoon flax seed meal
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2/3 cup light brown sugar, packed
1 Earth Balance Buttery Stick* (8 tablespoons)

Instructions:

Preheat the oven to 350ºF. Rub the inside of a 9x14-inch ceramic baking dish with dairy-free Earth Balance Buttery Stick.

Place the blueberries into a large 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 together the hazelnut flour, sorghum flour, cornmeal, quick oats, tapioca starch, flax seed meal, cinnamon, sea salt. Add in the brown sugar and stir to combine. 


Drop in the Earth Balance Buttery Stick in small pieces. Using clean hands, rub the Earth Balance and flour mixture between your palms and fingers to create a moist sandy crumble. If your brown sugar is fresh and soft, the topping should stick together when you pinch a piece between your fingers. But if the topping is a tad dry, add 1 tablespoon non-dairy milk to the mixture.

Sprinkle the topping all over the blueberries.

Bake in the center of a pre-heated oven till the topping is slightly browned and the blueberries are soft and bubbling around the edges- about 35 to 45 minutes, depending upon the size of your local blueberries.


Set the crisp on a cooling rack and allow it to rest a bit. 


This crisp was lovely served warm. 

Cover and chill leftovers. 

We ate the leftovers for breakfast.


Serves 8.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Recipe Notes:

This is a vegan gluten-free recipe (dairy-free) but if you prefer using butter, use *butter instead of Earth Balance Buttery Sticks.

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

The scant bit of xanthan gum helps the topping stick together, but is not essential.






TRENDING

How To Make Homemade Gluten-Free Mac and Cheese

How to make tasty homemade mac and cheese, for real. One of the first recipes I shared here on Gluten-Free Goddess was our old school, homemade, family style baked mac and cheese recipe. I won't mention how long ago that was, or how old the recipe actually is, darling. Suffice it to say, I first learned to make it in eighth grade Home Ec class (does Home Economics class still exist? Do they even teach cooking in middle school any more?). Aside from these ponderings, and the unnerving sensation of years advancing, rolling, as Warren Zevon says, like a rockslide down a hill, I've been craving this comforting, cheesy mac and cheese dish like mad lately. So I thought I'd post our Gluten-Free Goddess version of it. Seems like old fashioned homemade comfort food is the medicine I need lately. Maybe you do, too? Cheesy forever, Karina xo

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat