Easy Gluten-Free Blueberry Crisp

Easy gluten free blueberry crisp
Gluten-free blueberry crisp, Baby.

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

Karina's Easy Gluten-Free Blueberry Crisp Recipe

Originally posted June 2008.

Crisps are simple desserts that translate beautifully to gluten-free. Lucky us! This yummy blueberry crisp features a gluten-free baking and pancake mix for the flour blend. I used to love using Pamela's Ultimate Baking & Pancake Mix for my all-purpose flour mix... until I discovered my casein allergy. It works so well in so many recipes; and makes it easy to grab and get to it. Perfect for those of us who bake spontaneously, when the mood strikes us. Not to mention, when the berries are ripe and luscious.

See notes for making this recipe GF/CF.


2 pints fresh blueberries, or any berries, picked over, rinsed, drained
1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix or GF baking and pancake mix
3/4 cup organic light brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup Spectrum Organic Shortening


Preheat oven to 350ºF. Generously schmear a pie plate or 8x8-inch baking dish with butter or vegan shortening.

Sprinkle a pinch or two of the Pamela's mix onto the blueberries and toss to coat. Pour the blueberries into the bottom of the dish.

In a mixing bowl, combine the 1 cup of the gluten-free baking and pancake mix with the brown sugar and cinnamon. Add in the vegan shortening by hand; and rub the mixture between your fingers until it resembles sugary coarse crumbs.

Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.

Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt, or your favorite non-dairy frozen dessert, if desired.

Makes four generous servings.

Recipe Source: glutenfreegoddess.blogspot.com

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Make this GF/CF and autism spectrum friendly by using your own preferred gluten-free dairy-free pancake mix such as Arrowhead Mills Gluten-Free Pancake + Waffle Mix.

If you prefer to bake sugar-free, sweeten with agave, to taste. The texture of the crumb may change, however.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


Kalyn said...

Tempting, but this is soooo not on my diet. I do eat blueberries a lot with low carb vanilla yogurt. Sigh.

Seriously, it does look good. And don't worry, I don't really feel deprived.

Karen said...

Thank you, Thank you, Thank you!!! I now have a GF recipe that with satisfy my cobbler craving. I know it will be delicious, your recipes always are!

Ivonne said...

Simple AND gorgeous!

JBird said...

I made this on the weekend but with apples, pears and rhubarb. A real mix of what was going soft in the fridge and bursting in the garden. Tossed it with some sugar and cinnamon before I put the topping on.

Wow. So yummy. Especially with a generous dollop of vanilla ice cream on the side. *droooool*

Your recipes are stellar.

Thank you.

glutenchallenge said...

did you see pamela's is having a recipe contest?

k a r i n a said...

Thank you all - - Kalyn, Karen, Ivonne, JBird...

I'm just catching up with comments made during my time off-line. I hope you all had a fabulous summer.

Laura, No - did not know that! ;-)

Anonymous said...

Have you ever made a pumpkin or sweet potato pie gf-style? I used to love to make and eat pumpkin pie but now I can't eat the crust. I keep thinking about - and hankering for - a piece so I was wondering if you've ever made a crust or cobbler for pumpkin "pie." I tried making an almond crust once but it wasn't the same. My other thought is to smoosh ginger cookies and maybe some of Josef's gf graham crackers with some butter and cinnamon and see if that forms a crust. Ideas? Thansk!

k a r i n a said...

Hi Anon!

I have. And the crust I made for it was a combo of GF cookie crumbs and almond meal. I will post it soon.

In the meantime, if you're hankering for a pie; try looking up a classic cookie crumb crust recipe in Joy of Cooking or Fannie Farmer, and simply sub the crumbs for GF cookie crumbs. That's basically what I did.

Anonymous said...

What GF cookies do you recommend for a pumpkin or sweet potato pie? I can't wait to see your recipe for a GF cookie crumb crust!

karina said...

I like to use spice cookies, so I usually use either Pamela's ginger cookies or Midel Gluten Free Ginger Snaps.

~M said...

I am interested in baking a GF strawberry and rhubarb crisp; the ratio will probably be 3 parts strawberry to 1 part (thinly sliced) rhubarb. I plan on using your crisp topping - it is so wonderful. But, as a new cook, I am unsure about several other variables and have been comparing several non-GF s-r crisps/cobblers (most of which use a ton of white sugar and corn starch, which I try to avoid) as well as GF crisps with other fillings.

I've noticed that the amount of filling does not seem to matter much (as long as the fruit won't bubble over) since you use over 2x the amount of blueberries in the summer version as the regular version. However, in the blueberry crisps, you do not mix anything with the filling (except schmearing the plate with butter/oil), but with the apple/pear version, you add 4 T juice and sprinkle some crisp mixture onto the buttered pie plate before adding the filling. Which of these approaches would you suggest for a s-r version? Do you think this filling calls for more sugar (if so, what kind and how much)? Also, do you recommend frozen or fresh strawberries (I have only found fresh rhubarb)? I was planning on following Epicurious' suggestion and adding 1/8t ground cloves to the filling, but if you have other spice suggestions, those are welcome too! Thank you so much for your advice and expertise!

Karina said...

Hi ~M!

You are right - fillings can vary, and in my case, I use what I have and don't measure. I prepare the fruit and pour it into my square dish or pie dish and see if the amount's about right.

Blueberries cook fast and get soft quickly. They don't need any extra liquid to cook.

Apples need a little extra liquid to cook until tender, I find. Hence the difference.

As for strawberry-rhubarb... It's a combo I haven't made in years. I'd suggest using fresh berries, if possible. If frozen are the only option, I'd recommend the berries in a bag frozen whole [not the ones in syrup].

I don't think you need to put crumble on the bottom.

And yes, because the rhubarb is sour, and the berries may be too, I'd add some sugar to the fruit first. You know me, I love golden brown sugar. Amount? Hmmm. Maybe start with 2 to 3 tablespoons.

As for spices - it's so personal. I think cloves can overwhelm a recipe and make the whole recipe taste like cloves, so I seldom use it [if I do, I use only a pinch]. I might suggest a little grated nutmeg, or cardamon.

Let us know how it turns out!


~M said...

The strawberry-rhubarb crisp was a fabulous success. I'll try to post about it on the GFG group soon. Thank you for all your help!

Karina said...

Heya ~M!

Yay! That's terrific. I can't wait to try your version.


Karina said...

Dear Readers- The comments above are from the first posting of this recipe in 2006 and may reflect that fact.

Have a safe and lovely weekend!



Kelly said...

I have been meaning to make a crisp lately, and this will do nicely! I used to love the Pamela's too, until I admitted to myself that I had a problem with casein, oh well. Cheers on your hip, and to many walks on the beach picking up shells!

GFCF Mommy said...

I just wanted to say I am glad to hear the good news from the x-rays!

Crisps or any kind are always a big favorite at our house.


Shirley said...

Karina-I am so glad you are healing well. Thanks for this and all your wonderful recipes!

To the person who is missing pumpkin and sweet potato pies, try making them crustless. Using your regular recipe, just add 1/4 cup GF flour (whatever one you use normally will work fine) to the mix. Bake as usual. Everyone (GF or not) loves these pies. Try it.

Carol said...

Hello Karina,

I'm glad the tests are coming back positive! It sucks not to be able to do what you want to physically.

I noticed on the discussion above, a longing for pie crust. I just use the one from my old Better Homes and Gardens Cookbook, substituting rice, sorghum flour, a bit of tapioca starch and a lot of patience.

Make sure to chill it for a couple of hours minimum.

The top crust is tricky as Gluten-free crust tends to break. I'm not above piecing it together, but I've discovered everyone really loves pie with a streusel topping.

As for the pumpkin pie, you only need a lower crust, and after rolling it out into a circle smaller than your pie pan, you can put it in the pan and press it to the correct size with your fingers.

Let me know if this doesn't make sense.

Happy summer,

Triumph Gluten-Free! said...

That looks wonderful! Unfortunately for my family, our raspberry bushes of several years completely died this year, so our summer cobbler is no longer an option. I think once you go hand picked from your own garden, its hard to eat frozen or anything else! Maybe next year our severely cut down bushes will come back and I can try out your tasty looking recipe!


Sally Parrott Ashbrook said...

Congrats on the hip news, Karina!

Karina said...

Kelly- Thanks for the kind words!

Katherine- Thank you! xo

Shirley- Thank you for your kindness and for the pie crust thoughts!

Carol- Muchas gracias to you! And thanks for your pie crust tips!

Kelly- Hope your berry bushes grow back strong and healthy!

Sally- Thank you so much!

You are all the BEST! XOXO


Yvonne (Joshua's mom) said...

I think a pumpkin pie would be wonderful made with a GFCF ginger snap cookie crust! There is a brand I buy, but I can't remember the name, but they are to die for, even plain. So I imagine the spicy pumpkin would be fab with them!

This recipe looks so yummy Karina, thank you! ALL of your recipes I have ever made are awesome, you were the first to inspire me to actually make my own GFCF desserts! They are yummy, and the way you present them is beautiful!


FloridaSusan said...

I've been making a similar recipe just using brown rice flour. Since I'm GF/CF, I substitute ghee (=clarified butter) for the butter. You should more often recommend ghee! There are several great brands out there that are organic and guaranteed (tested, even) to be CF. The only thing about ghee is that it is generally unsalted, so you have to add salt to it if you use it in recipes or on your GF toast. YUMMY GHEE!

bbg. said...

hi karina! what flour combo are you using now instead of pamela's? i had made this before with a mix that had sorghum in it and it ended up with a green layer because of the blue and brown mixing which was kind of scary to my family :)

Karina said...

Yvonne- Thank you- you are so sweet! :) Glad you feel inspired!

FloridaSusan- Thanks for the reminder on ghee. If I used ghee in a recipe I can no longer call it vegan- that's the main reason why I don't list it as an option.

But ghee is an option for those who are GFCF- for sure. Just be sure to use a guaranteed CF ghee. And use sparingly- ghee is very high in saturated fat.

bbg- Scary green? Oh no! I've never seen that happen. Hmmm. I'm using my own combo of flours now- and that tends to change. ;) But lately I am using a blend of buckwheat, with rice or sorghum flour, and some tapioca starch. Then I add xanthan gum and baking powder, salt.

If you're interested in using a pre-blended mix- look for Whole Foods pancake mix, or even a muffin scone mix. Any pancake mix should sub for Pamela's Baking Mix- the flavors may differ, though- so test and see which mix you like.

I think Arrowhead Mills makes a decent pancake-baking mix that has a slight vanilla taste.



~M said...

Hi Karina,

We both had strawberries on the brain yesterday :) It's amazing how much more strawberry-like the strawberries from the Farmer's Market taste in comparison to the store-bought ones, so if you get a chance to try some, I highly recommend them.

I made my strawberry-rhubarb combo last night with these fabulous strawberries. I have tons of strawberries (and the generous farmer gave me extra!) so I piled the fruit high and then put the crisp mixture on top. This time, however, the strawberries are so juicy that there is lots of extra liquid on the bottom when the topping is done. It tastes great, so I don't care, but is there a way to "firm up" the liquid a bit in case I want to serve my next one to guests? Thanks!

Karina said...

Hi ~M! Yes, you can definitely help that. If your strawberries are very juicy, add a tablespoon of cornstarch to the berries; stir to coat; spoon them into the bottom dish. Then add the topping.

I'd love to find local farmer's berries; so far I haven't. But then, I live out in the sticks of NM. ;)



Mansi Desai said...

that looks beautiful! and thanks for all the GF suggestions:) this could be a great entry for my healthy cooking contest I'm hosting on my blog:)pls take a moment to check the details and participate if you can!

Michelle B said...

Thank you for another yummy recipe. My sweet neighbor has a tart red cherry tree which she allows us to pick from. I was glad to try this recipe with her perfect cherries. I used 5 cups fresh cherries, 1/2 cup sugar and 3 Tbsp of Pamela's for the filling. It took closer to an hour at 350 degrees. BH&G cookbook (where I got the idea for the filling) suggested 375 for 30-35 minutes. I'll try that next time. My crust didn't turn out as pretty as yours, but oh, was it delicious!

Karina said...

Mansi- Thank you! And thank you for the invitation.

Michelle B- Tart cherries sound delicious! Thanks for sharing your recipe changes for the cherries. I love the idea of a tart cherry crisp.


Alyssa said...

This recipe is yummy...thanks so much. I only used 1/2 cup brown sugar and it was plenty sweet. Thanks again. I also love Pamelas mix...here is a twist on Pamelas pancakes.... Add a half can of pumpkin to the pancake mix recipe on the back of the package. Very good and fun for the season.

Yoko said...

Hi Karina,

Thanks so much for this recipe - I've been craving a good crisp since going gluten-free. I tried making this just now though, with a combination of strawberries and blueberries..but the top part ended being very sandy and liquidy. Would you have any idea what the culprit was? I used Whole Foods gluten free pancake/waffle mix and shortening.

Sa said...

Just made this recipe with my 3 year old son, it was fun! We used Namaste waffle and pancake mix and the spectrum shortening. Allergy friendly and pure heaven! Next time we will use less sugar and less shortening though. Thanks for this recipe!

JA said...

Thank you for the recipe! I've got some apples and pears I need to use up and was looking for a crumb topping that was GFCF... :)

Alecs Lindsay said...

Hi there i am planning on making this today, it looks and sounds delicious.. i was wondering though is this recipe dairy free as as Gluten Free??

Karina Allrich said...

The Pamela's Baking Mix contains buttermilk powder, so it is not dairy-free. You could sub a dairy-free gluten-free baking and pancake mix to make this dairy-free.

Georgiaberry said...

Just made this with Hodgson Mills Gluten Free baking mix and it was super good! Thanks for the recipe.

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