Ingredients
Units
Scale
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
