Gluten-Free Blueberry Crisp recipe

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Ingredients

1 (16 ounce) can blueberry pie filling
8 ¼ ounces gluten-free yellow cake mix
½ cup gluten-free oats (such as Bob's Red Mill®)
½ cup sliced almonds
¼ cup melted butter
1 tablespoon white sugar
¼ teaspoon ground cinnamon

Nutrition Info

319.4 calories
carbohydrate: 56.7 g
cholesterol: 15.3 mg
fat: 9.1 g
fiber: 2.6 g
protein: 2.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 207.4 mg
sugar: 22.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.

  3. Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl, sprinkle evenly on top.

  4. Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.

  5. Let cool for 30 minutes. Serve warm or cooled.

Recipe Yield

8 servings

Recipe Note

This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.

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