Gluten Free Blueberry Crisp for Two

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This easy Gluten Free Blueberry Crisp for Two is done in only 30 minutes. This recipe omits any flour and uses cornstarch to thicken and granola for crunch. 

Gluten Free Blueberry Crisp for Two

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Eating gluten-free doesn’t mean you have to give up delicious baked desserts. This blueberry crisp recipe will satisfy your sweet tooth and is the perfect size for 2 generous servings.

I don’t eat totally gluten-free, but I try to limit my carb intake. When I do indulge in carbs I select healthy whole grains (most of the time). That’s why I chose to use granola for the topping in this Gluten-Free Blueberry Crisp. Not only is it a healthier choice, but it gives this fruity dessert a nice crunch on top that is so satisfying with the gooey blueberries.

Why you’ll love this recipe:

  • Only 6 ingredients: This recipe only uses 6 common ingredients and is simple to make.
  • Ready in 30 minutes: Start to finish, you can be eating this in 30 minutes. It’s best served while it’s still warm with a scoop of ice cream or whipped topping.
  • Healthy dessert: It’s healthier than most desserts using ingredients like fresh blueberries and granola.
  • Filling comfort food: A bowl of blueberry crisp is so satisfying you won’t need a large serving.
Gluten Free Blueberry Crisp for Two

Ingredients for Gluten Free Blueberry Crisp

  • Blueberries
  • Cornstarch
  • Brown sugar
  • Lemon juice
  • Butter
  • Cinnamon granola

How to Make Blueberry Crisp for Two

Preheat oven to 350 degrees Fahrenheit.
Add blueberries, cornstarch, 2 tablespoons of brown sugar, and lemon juice into a small saucepan. Stir together and cook over medium heat for about 5 minutes. Stir every couple of minutes until the sauce is thickened and everything is melted together.
Spray a small baking dish (4×6 or 5×7) with nonstick cooking spray and transfer the blueberry filling into it. Spread the filling evenly to cover the bottom of the dish.

Add butter and 1/4 cup brown sugar into a small frying pan. Melt over medium heat and stir to combine.
When completely melted and combined well, add the cinnamon granola into the pan.
Continue to cook and stir over medium heat until the granola is well coated with the sauce.

Blueberry Crisp for Two

Spread the cooked granola evenly on top of the blueberry filling.
Bake for 15-20 minutes or until bubbly around the edges.

Gluten Free Blueberry Crisp

Remove from oven and let stand for 5 minutes.
Serve warm topped with whipped topping or a scoop of vanilla ice cream.

Gluten-Free Blueberry Crisp with a scoop of vanilla ice cream

Small Baking Dish

If you do a lot of cooking for 2 people, this baking dish is a must-have for your kitchen!

Tips & Tricks

  • Cook the filling and topping on the stovetop at the same time to make this even quicker.
  • No fresh blueberries, no problem! You can also use frozen blueberries to make this dessert.
  • Don’t omit the lemon juice! It enhances the flavor of the blueberries.
  • Double or triple the recipe to serve more people. This is a great dessert to take to a potluck or summer barbecue.
Gluten Free Blueberry Crisp

Gluten Free Blueberry Crisp for Two

Melisha Kreppein
This easy Gluten Free Blueberry Crisp for Two is done in only 30 minutes. This recipe omits any flour and uses cornstarch to thicken and granola for crunch. 
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Baking Time 20 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 366 kcal

Ingredients
  

Filling

  • 1 ½ cups blueberries
  • ½ tsp cornstarch
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice

Topping

  • 2 tbsp butter
  • 1 cup cinnamon granola
  • ¼ cup brown sugar

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add blueberries, cornstarch, 2 tablespoons of brown sugar, and lemon juice into a small saucepan. Stir together and cook over medium heat for about 5 minutes. Stir every couple of minutes until the sauce is thickened and everything is melted together.
  • Spray a small baking dish (4×6 or 5×7) with nonstick cooking spray and transfer the blueberry filling into it. Spread the filling evenly to cover the bottom of the dish.
  • Add butter and 1/4 cup brown sugar into a small frying pan. Melt over medium heat and stir to combine.
  • When completely melted and combined well, add the cinnamon granola into the pan.
  • Continue to cook and stir over medium heat until the granola is well coated with the sauce.
  • Spread the cooked granola evenly on top of the blueberry filling.
  • Bake for 15-20 minutes or until bubbly around the edges.
  • Remove from oven and let stand for 5 minutes.
  • Serve warm topped with whipped topping or a scoop of vanilla ice cream.

Notes

Tips & Tricks

  • Cook the filling and topping on the stovetop at the same time to make this even quicker.
  • No fresh blueberries, no problem! You can also use frozen blueberries to make this dessert.
  • Don’t omit the lemon juice! It enhances the flavor of the blueberries.
  • Double or triple the recipe to serve more people. This is a great dessert to take to a potluck or summer barbecue.

Nutrition

Calories: 366kcalCarbohydrates: 63gProtein: 3.1gFat: 13.2gSaturated Fat: 7.6gCholesterol: 31mgSodium: 152mgPotassium: 194mgFiber: 4.2gSugar: 44.7gCalcium: 38mgIron: 3mg
Keyword Crisp
Tried this recipe?Let us know how it was!

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