Fruit crisps are a favorite in this house. Easy to put together with any fruit available for the season. In a pinch, frozen fruit can also be used.
I often play around with different flours to create a gluten free recipe. I recently discovered cassava flour from another recipe I was interested in. Cassava flour is made from the tropical root vegetable, dried and pulverized into flour. It can substitute 1:1 for wheat flour, providing a good alternative for those seeking a gluten-free diet. I have used it in other recipes with a blend of other flours to make delicious cookies. Fruit crisp recipes do not require much flour, so it is an easy swap. If gluten free is not for you, then regular all-purpose flour can be used.
Blueberry Crisp Desserts - Gluten Free
1 pint fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon cassava flour
1 teaspoon lime juice
2 teaspoons orange juice
1/4 cup butter, softened
1/3 cup granulated sugar
1/4 cup almond flour
3/4 cup old fashioned rolled oats
1/4 cup slivered almonds
1/4 teaspoon cinnamon
Makes 4 ramekins
Preheat the oven to 375 degrees. Line a sheet tray with parchment paper. Lightly grease 4 ramekins for baking the fruit crisps.
Combine the blueberries, sugar, cassava flour, and juices in a medium bowl, tossing all to coat the berries. Divide the fruit mixture between the 4 prepared ramekins, placing the ramekins onto the lined sheet tray,
To make the topping, in a second medium bowl, combine the butter, sugar, almond flour, oats, almonds and cinnamon. Using a fork, work in the butter to mix with the rest of the ingredients to create a crumbly topping.
Generously top each of the filled ramekins with the crumb topping to cover the blueberries. Place the sheet tray in the oven, baking for 35-40 minutes until the tops are golden brown and the fruit is bubbling through the topping. Cool slightly before serving. Serve warm.