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Gluten-Free Blueberry Crisp

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5 made it  |  0 reviews   |  1 photos

"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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1 h 20 m servings 319
Original recipe yields 8 servings


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  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; 9.1 56.7 2.2 15 207 Full nutrition

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