A few years ago, a gastroenterologist diagnosed my husband with non-celiac gluten sensitivity after a particularly bad bout of fatigue, achiness, and stomach issues. For those of you who are curious about gluten sensitivity and would like to know more, I find this to be a helpful resource. Gluten is a protein substance found in wheat, barley, and rye. Essentially it means that those who are intolerant to gluten cannot eat common foods like bread, pasta, soy sauce, beer or anything made with any of the aforementioned grains.
Since then, I have been learning about gluten-free baking and cooking and experimenting with different recipes for him. I have found that the easiest baking recipes to make gluten-free are those that aren’t traditionally ‘bready’ in texture or where flour is not the main ingredient. The blueberry crisp made below is made with an all purpose gluten-free flour and gluten-free oats to create a crispy, crunchy topping. I promise that nobody will know it is gluten-free!
I made a pretty basic crisp recipe and I decided to add some coconut. As the crisp bakes, the coconut gets toasted and it adds a nice crunchy texture with a subtle coconut flavor. I don’t like coconut very much but I actually loved it in this. Big coconut fans could definitely bump the coconut in this recipe up to a half cup. This crisp comes together super quickly and easily. The most time consuming part is cutting in the cold butter. I usually start out pressing the cubes into the mixture with a fork and then just using my fingers to smush everything together until the there are no big chunks of butter and most of the mixture has become slightly moist with the incorporation of the butter.
As noted in the ingredients, you could absolutely replace the butter here 1:1 with coconut oil (for more coconut flavor!!) or a neutral vegetable oil like canola if you can’t have dairy. Instead of cutting in the butter, you would just stir in the oil to the crisp mixture. If you try it, let me know how it turns out!
You don’t NEED ice cream with this (I definitely caught myself sneaking plain spoonfuls of this straight out of the fridge…) but it sure was delicious with a scoop of vanilla bean on top. OMG how tasty would dairy-free coconut milk ice cream be on this? Please somebody try it and send me reviews (and pictures and drop by my house with some!)
Sorry for the ugly ice cream pictures here…my husband was hovering over me while the ice cream melted and he only gave me about 2 minutes until he snatched this bowl away, complaining about “wasting good ice cream…” ha!
- 4 cups blueberries
- 2 tbsp sugar (24 g)
- 1 tbsp cornstarch (8 g)
- 1 tsp lemon juice
- Pinch kosher salt
- ½ cup (128 g) gluten-free all purpose flour mix (I used Glutino which is mostly white rice flour, I find this good to bake with because it doesn’t leave an aftertaste)
- ½ cup (45 g) gluten-free rolled oats (I used Bob’s Red Mill)
- ¼ cup (30 g) sweetened shredded or flaked coconut
- 1/3 cup (96 g) light brown sugar
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- ¼ cup (4 tbsp) unsalted butter, cold, cubed (coconut oil or a neutral flavored oil like canola would work perfectly here to make this dairy-free/vegan)
- Preheat oven to 375° F. In medium bowl, toss blueberries with sugar, cornstarch, lemon juice and salt. In separate bowl, combine flour, oats, coconut, sugar, baking powder, salt, and cinnamon. Cut butter into flour mixture until crumbly (I typically use a fork to get this started and finish by crumbling everything with my fingers.)
- Pour blueberry mixture into 9-inch pie plate and sprinkle topping evenly over it.
- Bake for 40 minutes or until filling is bubbly and topping is golden brown and crispy.