Gluten-Free Blueberry Crisp

Ingredients

• 1 can blueberry pie filling , 16 ounce
• 8.25 ounces gluten-free yellow cake mix
• 0.5 cups gluten-free oats , such as Bob's Red Mill®
• 0.5 cups sliced almonds
• 0.25 cups melted butter
• 1 tablespoon white sugar , Optional
• 0.25 teaspoons ground cinnamon , Optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Pour blueberry filling in a 9x9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.

3. 3

   Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.

4. 4

   Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.

5. 5

   Let cool for 30 minutes. Serve warm or cooled.