BLUEBERRY-GINGER CRISP WITH SESAME CRUMBS

A blueberry crisp is the ultimate last-minute dessert. No fussy fruit chopping, just some fast tossing. With my perpetual craving for all things crunchy, I wanted to maximize the toasty bits coating the baked blueberries. Sesame and flax seeds add a pop, as do nubby oats and coarse raw sugar, but the real secret here is rice flour. It bakes up extra crisp and has the added benefit of making this gluten-free as well. The topping’s texture even holds up under a scoop of melting ice cream.

serves 8 to 12

gluten-free, no eggs, no nuts

1. Position a rack in the center of the oven and preheat to 375°F. Line a half sheet pan with foil.

2. Stir the maple syrup, cornstarch, lemon juice, and pinch of salt in a large bowl. Fold in the blueberries and ginger until well coated. Spread in an even layer in a 9-by-13-by-2-inch or other shallow 3-quart baking dish.

3. Combine the rice flour, oats, flax seeds, sesame seeds, raw sugar, cinnamon, cloves, and the remaining ½ teaspoon salt in a large bowl and mix well with your hands. Add the butter and toss until coated, then press and squeeze it into the dry ingredients with your fingers until marble-sized clumps form. Scatter the clumps and any crumbs over the blueberries.

4. Place the dish on the prepared pan and bake until the blueberries are bubbling and the topping is nicely browned, about 45 minutes.

5. Cool in the dish on a wire rack and serve warm.

MAKE AHEAD

The crumb mixture can be refrigerated for up to 3 days or frozen for up to 2 weeks.