6tablespoonscold unsalted butter, cut into ½-inch pieces
Instructions
Preheat oven to 375°F. Butter a 9-inch pie dish or a 2-quart baking dish. Set aside.
To Make the Filling:
In a large mixing bowl, add blueberries, lemon juice, 2 tablespoons gluten free flour, sugar, and salt. Toss well to combine.
Transfer filling to the prepared baking dish and spread into an even layer.
To Make the Topping:
In a medium mixing bowl, add gluten free flour, oats, sugars, cinnamon, salt, and butter. Using a pastry blender, a fork, or your fingers, work the butter into the flour mixture until crumbly.
Sprinkle the crumb topping over the blueberry mixture.
Bake 25 to 30 minutes until the top is lightly browned and the blueberries are bubbling.
Allow to cool for 10 minutes before serving.
Notes
Verify your oats are certified gluten free. Although rolled oats are naturally gluten free, there may be cross-contamination at the facility where they’re processed.
Place a sheet pan under the pie dish while baking. If the berry filling bubbles over, the sheet pan will catch the drips.
Allow the crisp to cool for at least 10 minutes to allow the filling to thicken before serving.