Gluten-Free Blueberry Crisp

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.

1
Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
8 servings

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 (Optional)

  • ¼ teaspoon ground cinnamon (Optional)

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.

Nutrition Facts (per serving)

319 Calories
9g Fat
57g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 319
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 207mg 9%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 9%
Total Sugars 23g
Protein 2g
Vitamin C 0mg 2%
Calcium 36mg 3%
Iron 1mg 4%
Potassium 121mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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