Sometimes the best desserts are the simple, classics. Recipes that don’t call for a laundry list of ingredients.
Everything you need for this crispler, I guarantee you already have on hand all year round. That is what I really fell in love with. It’s not seasonal…or maybe it is. It can be made during any season, for any occasion, and it is sure to please. It’s not only delicious and simple to whip up but it’s also gluten-free.
This Blueberry Crispler is one of many easy to make, deliciously gluten-free desserts featured in Sweet Cravings by Kyra Bussanich.
Kyra Bussanich is the founder of Kyra’s Bake Shop (formerly Crave Bake Shop) in Portland, Oregon. She is also the first gluten-free baker to appear on – and the only to win – the Food Network’s Cupcake Wars.
On a more personal note though, Kyra was diagnosed with an auto-immune disease at 20 years old. By craving, and necessity, she began experimenting and creating wholesome, delicious gluten-free desserts that all may enjoy.
Her cookbook, Sweet Cravings features 50 of these tried and true recipes and with each dessert Kyra shares a little bit about herself and her journey.
**I was given this product for review. All opinions expressed are my own.
- 2/3 cup packed brown sugar
- 2 cups low-sugar gluten-free granola
- 2/3 cup cornstarch
- 3 tablespoons finely chopped candied or crystallized ginger
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2/3 cup sugar
- ½ cup cornstarch
- Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- To make the topping, using a stand mixer with a paddle attachment, cream the butter until light and fluffy. Add the brown sugar and beat until well blended and creamy. Blend in the granola, cornstarch, ginger, cinnamon, and salt and set aside.
- To make the filling, line an 8-inch baking pan, toss together the berries, sugar, and cornstarch to evenly coat all the berries.
- Evenly crumble the topping over the berries and bake until the topping is golden brown and set and the berry filling is bubbling at the edges, 65-75 minutes. (You can assemble and bake the crispler a day ahead and keep it in the refrigerator.)
- To make the whipped cream, add the cream, confectioners’ sugar, and vanilla to a large mixing bowl and whip on medium-high speed until thick and fluffy and medium peaks hold.
- To serve, place a dollop of whipped cream on each serving and enjoy lukewarm, or let cool and serve chilled.
The original recipe called for marionberries, I used blueberries, through my own experience I believe any berry will do.
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