Here is part two of using up berries that froze into bricks during the power outage! (Part one was this Almond Berry Cobbler!) Once thawed, I wanted to use pretty quickly, so I threw a TON of blueberries together in this Gluten-Free Berry Crisp, a Mom Uptown Original Recipe. The addition of almond flour makes it delicious for many dietary restrictions, and gives it that nutty hint I just love! Details below!
Active Time: 10 minutes
Total Time, Including Cooking and Cooling: 1 hr, 5 min
- 20 oz Blueberries, thawed in refrigerator if frozen
- 3 Tbsp Minute Tapioca, or similar
- 1 cup Rolled Oats
- 3/4 cup Almond Flour
- 1/2 cup Light Brown Sugar, packed
- Pinch of Salt
- 1 stick chilled Unsalted Butter, cut into small cubes
Preheat oven to 375° F.
Mix the berries and tapioca together and pour evenly into a square glass baking dish. (8″ is fine, but this is an easy one to get away with different sizes!) I mixed the berries right in the dish after thawing.
Prepare the topping. Mix the oats, flour, sugar, and salt. Add the cubed butter and, with your hands, mix in until the butter is broken down into pea-sized balls and the mixture is crumbly. Spread evenly overtop the berries.
Bake for about 35-45 minutes, until the top is golden and the berries are bubbly. Let rest for about 15 minutes before serving.
Serve with yogurt for breakfast, or whipped cream or ice cream for dessert!! Enjoy!