This easy blueberry crisp is bursting with blueberry flavor and a sweet crunch from the gluten-free topping. My blueberry crisp is warm and satisfying, without being overly sweet! The secret is fresh, local blueberries that were picked at their peak ripeness.
In a large bowl, stir to combine the dry ingredients for the crisp. Add the melted butter and mix well so that all the bits of topping are touched by the butter. I find it helpful to use my hands for this.Set the bowl in your fridge for at least 20 minutes until the crisp is cold.
While the sweet crisp topping is chilling, sort through the berries – remove any stems and discard berries that are shriveled or under ripe.Rinse the berries under cold water, then gently pat them dry.Transfer the blueberries to a large bowl and add the maple syrup, flour and cinnamon. Use two soup spoons to toss the ingredients together until well distributed.
When the topping is cold, it’s time to assemble the blueberry crisp!Pour the blueberries into an ungreased baking dish. Spread them out to fill the bottom of the dish.Next, use your fingers to dollop the sweet crisp all around the top of the berries. Squeeze some bits between your fingers to create little clumps.
Bake blueberry crisp at 350 F on the middle oven rack. It’ll take about 30 minutes and the blueberry crisp is ready when the topping is starting to brown all over. The berries should be bubbling from the heat at this point.Let the dish sit for 10 minutes before serving, to give the juices time to thicken.
Notes
This recipe makes enough for a 2-quart baking dish. For example - an 8 x 8″ or 9 x 9″ square dish, or anything of comparable volume. I’m using 7 x 9.75″.
The blueberries will burst while they bake, so there is no need to mash or macerate them.