Every now and then I try to take an old-fashioned recipe like a blueberry crisp that has been around for years and try to make it a little more special in this case the addition of the pecan flour and the cardamom was just the thing. This recipe has definitely exceeded my expectations and I am proud to share it with all of you. My mission was to make an amazing gluten-free blueberry crisp that did not require fancy ingredients and also worthy of taking over to our dear friends house who live a gluten-free lifestyle. I realize that oatmeal cannot always be guaranteed to be 100% gluten-free because of cross contamination with wheat but many people who eat a gluten-free lifestyle do include oatmeal in their diet.
Since berries are in season in the summer I could not resist trying this recipe out and I have plenty in the freezer as I picked up a case of them at our local blueberry festival. My friend knew that we were bringing a blueberry crisp so the bonus was she had her creamy vanilla bean homemade ice-cream already made it was the perfect summer dessert pairing.
The recipe is simple using only whole ingredients that most people readily have available in their pantry and you know I love to keep things easy but a key is having delicious tasting blueberries so choose wisely. 
Ingredients:
- 4 C. blueberries rinsed and drained
- 1 1/2 C. Oatmeal (Place 1/2 C. of oatmeal in the food processor and reserve the other 1 C. of oatmeal for the mix later)
- 1/2 C. pecans
- 1/2 tsp. cinnamon
- 3 cardamom pods
- 3 TBSP. butter
- 1tsp. olive oil
- 1/4 C. Honey plus 1 TBSP. honey
Instructions:
- Preheat oven to 350 degrees.
- Brush the olive oil on a 9 X 9 casserole dish.
- Place the blueberries in the dish.
- Drizzle 1 TBSP. of honey all over the berries.
- Place 1/2 C. pecans and 1/2 C. oatmeal into the food processor and pulse until it becomes a mixed nut and oat flour and place in bowl.
- Open up your cardamon pods and grind up the seeds inside in your mortar and pestle.
- Add the cardamom and cinnamon to the mixture in the bowl.
- In the meantime melt the butter.
- Add the butter, oatmeal, and honey.
- Stir mixture all together and spread the mixture over the blueberries.
- Place in the 350 degree oven for 30 to 35 minutes.
I hope all of you enjoy this recipe as much as we did and that you all have a wonderful week ahead.
Fondly,
Related Articles:
My version of Pioneer Woman’s Pear Crisp……(lilsuburbanhomestead)
Homemade Granola(lilsuburbanhomestead)
Mr. CBB’s mixed fruit custard Crisp squares(canadianbudgetbinder)
Peach Cobbler – A Southern Tradition(lilsuburbanhomestead)
Related Pins:
Sounds amazing!
Katherine it really turned out way better than I could have hoped for it’s funny how the addition of a special spice such as cardamom kind of gives it a whole new twist. Do you include oatmeal in your diet at all? I know you eat primarily a grain free diet so I am just curious….have a great day and thanks for stopping in!
We just bought 6 pints of blueberries today at the grocery store and we had blueberries and yogurt for dessert tonight. I might make a crisp for me since the wife doesn’t eat sweets much any more. I love anything sweet…. great recipe Karen thanks.
What a delicious sounding blueberry crisp. I’m sure you friends loved it.
Karen it was and it is now a keeper 🙂 Just the addition of the cardamom made all the difference!
I love crisps of any kind! We didn’t get as many blueberries put away this year so I am being stingy with the ones we do have 🙂 I have been making eggplant crisp though, as an apple crisp alternative
Sarah so how does the eggplant crisp take I have never heard of this and eggplants grow quite nicely for me I would love to hear more about this…have you posted this on your blog? Thanks so much for your comment & visit 🙂