15 Minute Gluten-free Air Fryer Blueberry Crisp for Two

Hi Bakers,

Can you bake blueberry crisp in an Air Fryer? Yes, and it was easy, fast and delicious... but I may never make it again.  Check out my pros and cons below and the recipe if you decide to make it

Here’s What You Need to Know...

Pros:

• Fast cooking time: Done in about 15 minutes (plus ~10 minutes prep)
• Perfect for two people – makes a small batch
• Super easy and quick
• Topping turns golden and buttery
• Doesn’t heat up your kitchen

Cons:

• Only small pans fit in the fryer
• Hard to get the pan out without burning your hands (mittens were too bulky!)
• Foil kept flying off—I had to use metal spoons to hold it down

So… can you bake in an air fryer? Yes. Should you? Maybe. You can decide how much burn risk you want to take or find out a good way to get the pans out of the oven, and let me know ~Carolyn

15 Minute Air Fryer Blueberry Crisp for 2

Makes two 1 cup servings

Crisp Topping

1/3 cup Cup4Cup multipurpose gluten-free flour ( original blend)

1/3 cup gluten-free old-fashioned oats

1/3 cup light brown sugar

1/4 cup chopped walnuts or pecans (Can’t eat nuts? You can substitute oats or fine coconut instead)

1 teaspoon sweet rice flour

1/4 teaspoon salt

1/2 cup butter, softened

Blueberry Filling

1 1/2 cups blueberries, fresh

1/4 cup granulated sugar

2 1/2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Preheat the air fryer to 350 degrees.

Whisk together the crisp topping ingredients except for the butter in a medium-sized bowl. Add the butter and mix with a fork until the mixture clumps together. Set aside

Combine the blueberries with the remaining filling ingredients in a bowl. Then, divide it equally into 2 one-cup-size ramekins or other oven-safe dishes. Cover with the crisp topping. Bake for 7 minutes and check the amount of browning. If the crisp is a brown shade all over, cover with foil** and continue cooking the remainder of the 15 minutes or until blueberries are thickened and bubbling out the sides a bit.  Let the crisp cool for 30 minutes and then top with a scoop of vanilla ice cream.

**The foil doesn’t stay on top without being tacked down, I put a spoon over the top of each one to hold it in place.