Individual Blueberry Crisps
Easy & delicious recipe for gluten-free Individual Blueberry Crisps from G-Free Foodie.
Servings: 4 servings
Calories: 339kcal
Equipment
- Four 8 or 10 ounce ramekins or tins
Ingredients
for the Berries:
- 2 pints fresh blueberries rinsed
- 2 tablespoon raw sugar or light brown sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoon cornstarch or tapioca starch
- zest of 1 medium lemon
- juice of ½ the medium lemon watch the seeds!
for the Topping:
- ½ cup Gluten Free Rolled oats
- ¼ cup raw sugar or light brown sugar
- 2 tablespoon Gluten Free Flour blend
- juice of the other half of that lemon keep the seeds out!
- 2 tablespoon Extra Virgin Olive Oil or corn, canola or baking blend oil
Instructions
- Heat oven to 350 degrees.
- In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.
- Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
- Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.
- Rest at least 10 minutes before serving.
Notes
Serve warm or room temperature.
Nutrition
Calories: 339kcal | Carbohydrates: 66g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 219mg | Fiber: 7g | Sugar: 43g | Vitamin A: 128IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 1mg