Gluten Free Blueberry Crisp for Two
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.
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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:
Ingredients for Gluten Free Blueberry Crisp
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.
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.
Small Baking Dish
If you do a lot of cooking for 2 people, this baking dish is a must-have for your kitchen!
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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 for Two
Equipment
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.
