Gluten Free Blueberry Crisp Recipe
I love blueberry crisp, but I have to eat Gluten Free. Because of my restricted diet, I really appreciate the added nutrients that come from Sunset Valley Organics Blueberries. This works just as well with Frozen Berries as fresh, so it can be made any time of the year. Try this one out, and tell me what you think.
Gluten Free Blueberry Crisp
2 Pints (3-4 cups) Fresh or Frozen Blueberries - washed
1 cup gluten free all purpose flour (I used Pamela's wheat free bread mix)
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup Shortening (Butter or Margarine depending on your sensitivity to dairy)
1/3 cup gluten free oats
Preheat the oven to 350 degrees.
Grease the bottom of an 8 x 8 baking dish.
Mix the blueberries with 2 Tbs of the flour mixture and place in the dish.
Combine brown sugar, cinnamon, oats and shortening. Use a fork to mix the shortening through the mixture. Hint: the shortening works best if cold / solid.
Pour mixture over the top of the blueberries and bake in oven for 30 minutes or until it bubbles and the crust is browned.
I need to thank my friends at the GF/CF forum for this one. -- Its awesome!
Gluten Free Blueberry Crisp
2 Pints (3-4 cups) Fresh or Frozen Blueberries - washed
1 cup gluten free all purpose flour (I used Pamela's wheat free bread mix)
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup Shortening (Butter or Margarine depending on your sensitivity to dairy)
1/3 cup gluten free oats
Preheat the oven to 350 degrees.
Grease the bottom of an 8 x 8 baking dish.
Mix the blueberries with 2 Tbs of the flour mixture and place in the dish.
Combine brown sugar, cinnamon, oats and shortening. Use a fork to mix the shortening through the mixture. Hint: the shortening works best if cold / solid.
Pour mixture over the top of the blueberries and bake in oven for 30 minutes or until it bubbles and the crust is browned.
I need to thank my friends at the GF/CF forum for this one. -- Its awesome!
