Blueberry Crisp with Oats (Gluten-free, Vegan option, Egg-free)

Course Dessert

Cuisine American

Keyword Blueberry Crisp, gluten free vegan, gluten-free, oats

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 234kcal

Author Megan

Cost $10

1 cup rolled oats
½ cup gluten free flour mix or almond flour
½ cup coconut sugar or maple sugar
¼ teaspoon ground ginger
⅛ teaspoon quality salt
6 tablespoons butter or palm shortening, cubed (or in small dollops) and room temperature

Place oven rack in the middle of the oven. Preheat the oven to 375°F. Grease casserole dish with butter, shortening or coconut oil. Set aside.
In a medium size mixing bowl, toss the blueberries with the cornstarch to coat. Sprinkle the 1/4 cup unrefined sugar over the top, and toss again. Finally, add the optional lemon juice, and toss briefly.
In a second medium size bowl, combine the oats, flour, unrefined sugar, ginger and salt. Scatter the butter or shortening over the top. Use two knives or a pastry cutter to cut the fat into the oat mixture until crumbly.
Pour blueberries into the prepared baking dish. Top with the oat mixture, and spread out evenly. Bake for 40 minutes or until the berries are bubbly with thick syrup and the oats are golden brown (up to 45 minutes). Serve slightly cooled or at room temperature.

What to serve with Crisp