I can't find buckwheat flakes. Can I make this blueberry crisp with oats?

Buckwheat flakes can be found in the organic section of grocery stores or in bulk food stores. But if you can't find any, feel free to replace them with an equal amount of rolled oats. The crisp won't be grain-free, but if you go for certified gluten-free oats, the crisp will still be gluten-free.

Can you make this blueberry crisp with frozen blueberries?

Yes, but defrost them first and pat them dry with a paper towel before adding them to the crisp. I made this crisp once with frozen blueberries, and the filling was too watery, which made the crisp topping soggy. If you really want to use frozen berries, you can try adding another tablespoon of tapioca flour to the blueberries to help the mixture thicken. But note that I have not tried this, so I can't say for certain if it will work.

Does blueberry crisp need to be refrigerated? How long will it last?

Any leftover crisp should be stored in an airtight container in the refrigerator and enjoyed within 4-5 days.

Can you re-heat blueberry crisp?

While this crisp is best enjoyed fresh out of the oven, you can re-heat it. Just add the desired amount to a microwave safe bowl, and microwave until heated through. To get the topping crispy again, you can also reheat it in the oven on low heat for 10-15 minutes.

Blueberry Crisp without Oats

Name: Blueberry Crisp without Oats
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups fresh blueberries; 1/4 cup maple syrup; 1 tablespoon tapioca flour; 1/2 teaspoon cardamom; 1 cup buckwheat flakes; 1/4 cup almond flour; 1/4 cup unsweetened coconut, flaked or shredded; 1/4 teaspoon kosher salt; 1/4 cup maple syrup; 1/4 cup natural almond butter, room temperature

Description

Blueberry Crisp without Oats is a quick and easy dessert with juicy blueberries, a hint of cardamom and a crunchy topping. It’s naturally gluten-free, vegan and refined sugar-free, and it requires just nine ingredients with five minutes prep time!

Ingredients

For the blueberry filling:

4 cups fresh blueberries
1/4 cup maple syrup
1 tablespoon tapioca flour
1/2 teaspoon cardamom

For the crisp topping:

1 cup buckwheat flakes
1/4 cup almond flour
1/4 cup unsweetened coconut, flaked or shredded
1/4 teaspoon kosher salt
1/4 cup maple syrup
1/4 cup natural almond butter, room temperature

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Instructions

Pre-heat oven to 375F and grease a 10-inch baking dish, pie plate or cast iron skillet (see note).
To prepare the filling, add the blueberries to a large bowl, along with the maple syrup, tapioca flour and cardamom. Stir until well combined. Pour into the bottom of the prepared dish and set aside.
For the crisp topping, add the buckwheat flakes, almond flour, coconut and salt to a large bowl and stir until combined. Add in the maple syrup and almond butter, and mix with a fork or your fingers until a wet and crumbly mixture forms.
Scatter the buckwheat mixture over the blueberries and press down slightly on the topping.
Bake for 28-30 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
Serve warm with ice cream. Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.

Notes

You can make this recipe in a 10-inch cast iron skillet, pie plate or casserole dish. In the photos here, I used a 8″x12″ oval ceramic dish. If you use a smaller dish or skillet, your blueberry and crisp layers will be thicker, so you may need to bake them for a few extra minutes.
I like to use fresh blueberries, but you can also use frozen. Just make sure to de-frost them first, drain them of any water and then pat them dry with a paper towel.
If you can’t find buckwheat flakes, you can use an equal amount of rolled oats. The crisp won’t be grain-free, but if you use certified gluten-free oats, the crisp will still be gluten-free.
I bring the almond butter to room temperature to help it mix into the buckwheat mixture easily. You can also microwave it for 20-30 seconds to soften it.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.