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Gluten-Free Blueberry Crisp
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Prep Time:
10 minutes
10 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
80 minutes
80 minutes
Whip up a gluten-free blueberry crisp with store-bought filling, cake mix, and oats in no time!
Ingredients:
- 1 (16 ounce) can blueberry pie filling
- 8.25 ounces gluten-free yellow cake mix
- 0.5 cup gluten-free oats (such as Bob's Red Mill®)
- 0.5 cup sliced almonds
- 0.25 cup melted butter
- 1 tablespoon white sugar
- 0.25 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
- Spread the blueberry filling in a 9x9-inch baking dish, then layer the dry cake mix evenly on top. Finish with a sprinkle of oats and almonds.
- Drizzle the melted butter evenly over the top. Combine sugar and cinnamon in a small bowl, then sprinkle the mixture evenly on top.
- Bake in the hot oven until the filling is bubbly and the top is golden brown, about 40 to 50 minutes.
- Allow the dish to cool for 30 minutes, then serve warm or at room temperature.
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