Gluten-Free Blueberry Crisp

Follow our step-by-step guide on how to make Gluten-Free Blueberry Crisp.

1. Step 1

   In a mixing bowl, whisk together the gluten-free all-purpose flour, buckwheat flour, white sugar, and ground cinnamon until well combined.

2. Step 2

   Add the cold, cubed butter to the flour mixture. Use your fingers to cut in the butter until the mixture resembles coarse pebbles, with some larger lumps of butter remaining.

3. Step 3

   Place the crumble topping in the freezer while you prepare the blueberry filling.

4. Step 4

   Preheat your oven to 375°F (190°C).

5. Step 5

   In another bowl, combine the blueberries, agave nectar, cornstarch, lemon juice, and lemon zest. Mix well to ensure the blueberries are evenly coated.

6. Step 6

   Pour the blueberry mixture into a cast iron dish or baking dish.

7. Step 7

   Take the crumble topping out of the freezer and drop clumps over the blueberries, leaving some open spaces for steam to escape. Sprinkle the sliced almonds on top of the crumble.

8. Step 8

   Bake in the preheated oven for about 30 minutes, or until the topping is bubbly and lightly browned.