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):
| Cook Time | 25-30 minutes |
| Servings |
tarts
|
- 2 c fresh blueberries
- 1 Tbsp honey
- 2 tsp arrowroot powder (or tapioca starch)
- 1 c almond flour (blanched)
- 3/4 c rolled oats (gluten free)
- 1/4 c honey
- 1 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp coconut oil solid
- 2 Tbsp pecans chopped, toasted
Ingredients
Filling
Crust
|
|
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Place 4 of the individual tart pans on the baking sheet. (The tart pans should have removable bottoms).
- In a medium bowl, mix the filling ingredients: blueberries, honey, and arrowroot powder. Set aside.
- For the crust, use a different bowl and mix the almond flour, oats, baking powder, and salt together. Add in the honey and mix well. Mix the coconut oil in with your fingers, and gently work it in until it becomes coarse crumbs. When the crust is pressed, it should hold together.
- Set aside a heaping 1/2 cup of the crust for the top of the tarts. Press the remaining crust evenly into the 4 tart pans. Make sure the crust goes slightly up the sides of the pans.
- Divide the blueberry filling mixture evenly and spread it out over the crust in the tart pans. Try to leave any juice in the bowl, rather than pouring it over the crust.
- Mix the remaining crust (the 1/2 cup set aside) with the pecans. Sprinkle this mixture over the blueberries.
- Bake for 10 minutes, then cover with a loose foil tent. Skipping this step will result in a crust that is too brown. Finish baking for 15-20 minutes, or until the filling is bubbling and the crust is golden brown.
- Cool in the pans. Carefully pop the tarts out of the pans, and finish cooling on a baking rack.
- Serve with butter pecan or vanilla ice cream! (Or a dairy free option, like vanilla ice cream made with coconut milk).
[…] This is an older recipe from my blog, but it is another go-to for entertaining. It is also gluten free and dairy free! Any berries can work, and the blackberries have been decent lately, so I tried this combination. I followed the original recipe, but I used equal parts blackberries and blueberries, and I made 1 1/2 x the recipe to make 6 tarts. They seemed to take longer to cook this time, which may have been because the blackberries were large. I ordered these tart pans a few years ago, and have used them so many times sense! They make a beautiful dessert, and also work well for individual quiche. […]