Here is my favorite “gluten free” blueberry crisp recipe. It’s easy to make, filled with antioxidants, and delicious!
See recipe below…
Ingredients:
2 Pints (4 cups) Fresh or Frozen Blueberries – washed
1 cup gluten free all purpose flour (plus 2 TBS to mix with berries)
1 cup gluten free rolled Oats
1/2 cup brown sugar (packed)
1 tsp cinnamon (my favorite is Saigon Cinnamon)
1/2 cup Organic Butter (1 stick)
1 TBS Turbinato Sugar
Directions:
Preheat the oven to 415 degrees.
Grease the bottom of an 8 x 8 baking dish.
Mix the blueberries with 2 Tbs of the flour mixture & 1 TBS sugar, and place in the dish.
If you’d like oats to be a flour consistancy, place them in food processor or high speed blender and pulse until flour consistancy.
Combine brown sugar, cinnamon, oats and butter. Use a fork or pastry blender to blend the butter through the mixture until large crumbs are formed.
Hint: the butter works best if cold / semi-solid (slightly softened).
Pour crumb mixture over the top of the blueberries and bake in oven at 415 degrees for 10 minutes, then lower oven to 350 degrees for 30 minutes or until it bubbles and the crust is browned.
