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.
Blueberry Crispler
Ingredients
Crispler Topping½ cup butter, room temperature
- 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
- 1/2 teaspoon salt
Blueberry Filling7½ cups blueberries, fresh or frozen
- 2/3 cup sugar
- 1/2 cup cornstarch
- Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- 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.
Notes
The original recipe called for marionberries, I used blueberries, through my own experience I believe any berry will do.
Nutrition
- Serving Size: 4
Dottie says
Hi Tammy, I see it was you who posted. Well, This is amazing, I love this dessert! I liked the way you showed step by step. The giveaway book "Sweet Cravings" by Kyra Bussanich, looks very interesting. I like the fact that it is gluten free. I see that you said the original recipe had as an ingredient marionberries. I have never heard of these berries before. I will look them up on google. Always love to learn new things...Thanks for this delicious post! Blessings, Dottie 🙂
Silvia Brisigotti says
I love it Catherine!! Wonderful and delicious!!
Angie Schneider says
The crispler looks so inviting!
Simona Cat says
I would veganize it as I'm vegan but I'm always on the look out for gluten free recipes as my father in law is celiac and he always feels handicapped because it's so hard to find decent gluten free food here in Ireland!
Shannon {Cozy Country Living} says
This looks beautiful! I love simple, classic recipes. I can't wait to make this:)
David says
Tammy... 'Crispler', that's a new word for me. From the upper Midwest, Michigan to be exact, we would have called this blueberry crisp. It's been a long time since I've even seen one of these great desserts... Add a little vanilla bean ice cream and serve! Thanks and Take Care, Big Daddy Dave
Sandee says
Yummy on the blueberries. I've not done the gluten free stuff, except for the peanut butter cookies and they were really good.
Have a terrific day Catherine. Big hugs honey. 🙂
Lynn Huntley says
Thanks for sharing this wonderful recipe! Thanks also for stopping by Turnips 2 Tangerines:) Lynn
Pam says
Looks good, Tammy!
Gloria Baker says
Dear Tammy and Catherine this look absolutely amazing!! and love your giveaway I love cook books, Im not sure if I can participate anyway I put my entry!
xo
Gloria Baker says
tanmmy and Catherine I love this look absolutely beautiful!! Love blueberries! and love this giveaway!
xo
Chatty Crone says
That blueberry crisp is awesome and that lemon cake. I wonder if I can win this book too! Yummy! I like all your books you are giving away. sandie
Lisa FlourMeWithLove says
The crisp looks delicious and the giveaway is great! Hoping I win 🙂
Debra Lee says
These are my favorite kind of desserts. I'm not a big crust fan. Lemon anything is high on my list too!
Winnie says
Catherine it looks soooooooooooooo YUMMY
I'd love to try this 🙂
Nee says
Hi Tammy , this looks amazing , quick and easy is the way I like it . Say hello to Catherine for me , thanks for sharing 🙂
Joy says
Catherine, the cookbook looks lovely! What a wonderful contribution the author is making to folks who want to cut gluten from their diet. And the Blueberry Crispler (gluten free granoloa- yum!) sounds like a delicious way to do it!
Love, Joy @ Yesterfood.blogspot.com
Teresa Ambra says
This looks amazing. I've pinned it. Thanks for sharing at the Sweet and savory blog hop.
Chiara Giglio says
I’ll have to give your recipe a try Tammy, thanks for sharing! Have a good day, blessings...
Mary Frances McNellis says
Granola in the topping is so smart! I must try that next time. And blueberries never go out of season, thanks for reminding me to use the ones in the freezer. This looks over the top delicious!
Kathy says
This looks totally yummy! I will be bookmarking this one! Thanks for sharing such a sweet recipe!
Cheryl King says
I love everything blueberry, so I had to pop over from Weekend Potluck and see this recipe, it looks yummy. I'm not into gluten free, necessasarily, but why not when it's this good!? Thanks for sharing!
mia xara says
Hi Tammy, delicious combination! I love blueberries, what a nice dessert! Have a great week 🙂
Rose Clearfield says
The recipe looks delicious! I love that you can customize it with other berries. Thanks for hosting another fabulous giveaway.
♡♥♬ Carolsue ♡♥♬ says
It's a great review! It's easy to follow and the pictures are great! Thanks.
Digicats {at} Sbcglobal {dot} Net
Mr. & Mrs. P says
Great review.. Now im craving something sweet!
Suzy Handgraaf says
This book sounds wonderful. Thank you for hosting the giveaway!
Mimi says
Looks delicious.
Mimi
Adelina Priddis says
mm this sounds and looks delicious! Thank you for sharing on Foodie Friday