This gluten free blueberry crisp is what summer dessert dreams are made of! It involves seasonal fruit, is delicious topped with ice cream, can be made ahead, and it is gluten free! Another bonus: the only sweetener is honey! I found the original recipe for this Blueberry Crisp Tart from Bakerita, which is Rachel Connor’s wonderful blog! Her site is full of good food, including plenty of GF options. I received permission from Rachel to post my version of this recipe, and I am excited to share them with you! Hers uses a full tart pan, and I chose to use individual pans. The details of the pans I used are further down in the post.
My husband’s boss came over for dinner recently, and these were a perfect sweet option following the meal. I served them with Talenti Southern Butter Pecan gelato (oh my heavens, yum!), but you could also serve them with vanilla ice cream. An even better option, for me at least, would be coconut milk vanilla ice cream (dairy free).
These are seriously so delicious I had to use major willpower not to eat every single bite of leftovers the following day!
The tart pans I used (and have been raving about lately):