Oatmeal Cookie Blueberry Crisp

This blueberry crisp is killer! I mean really, how can you go wrong by combining cookies AND crisp! Gluten-free.

It has been way too long since I posted a dessert recipe! I made this little treat a couple of weeks ago and it was so, so good. You really can’t go wrong in combining the warm, comforting goodness of oatmeal cookies with bright, fresh blueberry filling. I loved this and look forward to making it many times. The best part is that it is egg and gluten-free, but you would never know. Oh, and it’s a fruit dessert! I always feel so much more virtuous eating fruit desserts.

Can I just take a second and tell you how easy and fun this is to make? The cookie dough is a cinch to whip up while the fruit filling is simmering away on the stove. Then, just scoop adorable little scoops of oatmeal cookie dough right over the filling. I use a cookie scoop. A genius little invention that I use in my kitchen all the time. This smells amazing before it even goes into the oven!

This blueberry crisp is killer! I mean really, how can you go wrong by combining cookies AND crisp! Gluten-free.

I am drooling just looking at these photos again! And imagining how delicious this will be with other fruits as well. Raspberries, peaches, apples? Yup, I’m going to be making this one all summer long! Enjoy my friends!

Oatmeal Cookie Blueberry Crisp
 
Ingredients
  • Cookie Crisp:
  • ½ cup butter
  • ½ cup brown sugar
  • 2 tablespoons maple syrup
  • 1 flax egg*
  • 2 teaspoons vanilla
  • ¾ cup gluten-free flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1½ cups rolled oats
  • Filling:
  • 5 cups blueberries (fresh or frozen)
  • 2 tablespoons cornstarch
  • ¼ cup maple syrup
Instructions
  1. Preheat oven to 350 degrees.
  2. In a saucepan over medium heat, combine the blueberries, cornstarch, and maple syrup.
  3. Let cook, stirring occasionally for 10-15 minutes or until thick and bubbly.
  4. Meanwhile, in a large bowl or stand mixer, mix together butter, brown sugar, syrup, flax egg, and vanilla.
  5. Add gluten-free flour, cinnamon, baking soda, and oats. Stir well.
  6. Pour filling into a shallow baking dish. Mine was about 8x11.
  7. Place cookie dough balls on top of blubbery filling.
  8. Bake for 20 minutes, covering partway through with foil if cookies start to brown too much.
Notes
*For flax egg: whisk 1 tablespoon of flax meal with 2 tablespoons of water. Let sit for 5 minutes.

TIPS! It would be so easy to make this dairy-free as well. Earth Balance is my favorite dairy-free butter substitute and I plan on trying this out with coconut oil as well.
Replacing the flax egg with a traditional egg is fine.

Looking for a great gluten-free flour? I try to stay stocked with my own blend. But sometimes life gets busy! For this recipe, I used Namaste Gluten-Free Flour. I buy it at Costco but you can also purchase it through Amazon.

Some of the links in the post above may be “affiliate links.” This means that if you click on the link and purchase an item, I will receive a small referral commission, at no extra cost to you. Regardless, I only recommend products I personally use and love.

Comments

  1. says

    Yum! This looks delicious! I have been thinking about a rhubarb crisp recently, and think I can modify this recipe a bit to do that! We are a couple months away from fresh blueberries, but the rhubarb is plentiful right now.

    • Becky says

      Thanks Amber! I wish I could ship it to you! On the bright side, it is so easy you’ll love making it:-)

  2. says

    I’ve never thought of making crisps or crumbles with blueberries before as they are so flipping expensive in the UK, even the frozen ones. This looks lovely and I might try adding a few blueberries into the next apple crumble I make instead of blackberries.

    • Becky says

      Carolyn, I think this would be lovely with apples! The filling would need to cook longer on the stovetop, and it would probably need some additional liquid while it is cooking. Maybe just a splash of water to help the apples cook down? And possibly a squeeze of lemon so the apples don’t brown? Let us know if you try it!

  3. Nancy says

    Ohmygosh, Becky, I took this to a church potluck last night, and I got LOTS of positive comments on it. That oatmeal cookie topping is divine! Plus, I got to use up the blueberries in my freezer before this year’s blueberry season begins!

  4. Maria Abbott says

    I just made this this afternoon and it looks and smells delicious. My cookies spread a bit more than yours appear to have, but I still can’t wait to taste it! (May add a bit of vanilla ice cream to the dish!) Thank you for sharing. 🙂

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