Although this recipe did not make it to the published collection, it is one of many that we’d like to share due to ease of prep, tasty appeal and the fact that it is gluten-free for those that are gluten-sensitive. This recipe was submitted by Kira K. of Los Angeles, CA
Kira suggests that you serve this with warm with a dollop of Coconut Milk Ice Cream. Makes a delicious healthy treat!!
Delicious Gluten Free & Dairy Free Blueberry Fruit Crisp
For the Filling
- 1 carton 6 oz fresh blueberries
- 1 carton 60z fresh blackberries
- 1/2 lb peeled stone fruit (your choice, peaches, plums or nectariines)
- 1 tbsp white granulated sugar
- 1 tbsp all-purpose gluten free flour
- 1/2 tsp ginger
- 1 tsp cinammon
- 1 tsp Orange Zest
- 1/2 tsp salt
For the crumble
- 5 tbsp coconut spread (coconut butter)
- 1/4 cup gluten free oats
- 1/4 cup brown sugar
- 1/4 cup all-purpose gluten free flour
- 1/4 tsp salt
- 1 tsp cinammon
- 1/2 cup pecans (chopped (optional))
For filling:
- Preheat Oven to 350 degrees.
- Place blueberries and stone fruits in a small bowl.
- Squeeze the blackberries to release juices before placing in a bowl.
- Add flour, sugar, orange zest and spices and combine gently.
- Spoon fruit mixture into individual buttered ramekins or oven safe small dishes.
For topping:
- Place flour, oats, and spices in a bowl and cut in coconut butter.
- Combine until you get a nice crumble. It will be sticky, but don’t worry.
- Add nuts and sprinkle topping over fruit.
- Bake for 30-35 minutes until bubbly and nicely browned. Makes 4-6 servings depending on the size of your dishes.
I was diagnosed with many food allergies last summer, which have greatly affected my ability to bake. Since blueberries are my husband’s favorite fruit, I tried making this recipe for my family for Father’s Day and we loved it. Better still, I got to enjoy it too. No dairy and gluten free. The blueberries and fruits shine through and it’s delicious not to mention easy to make! This one’s a winner!
