Blueberry Crisp - gluten free goodness!

For Super Bowl Sunday, Haws and I went over to our friends the Nelsons home. Since I accidental bought another thing of blueberries from Costco not realizing I had one in the fridge, I decided to make something with blueberries to take over. I turned to my trusted Gluten Free Goddess for a recipe idea. This turned out so yummy! Everyone loved it and it disappeared so fast I never got a picture of what it looked like coming out of the oven. It was so easy to make too! You gotta try this one.

The Topping

Just sprinkle on the berries and let it mix in a bit.

Scraped Clean!

This is the picture and recipe from her website since I didn't get a shot.

Karina's blueberry crisp works with fresh or frozen berries

Blueberry Crisp

(I doubled this and put it in a 9x13" pan)

Crisps and crumbles are simple desserts that translate beautifully to gluten free. I like to use Pamela's Ultimate Baking & Pancake Mix for my "all-purpose" self-rising flour mix. I find it works well in so many recipes; and I love not having to stop and mix up a gluten free flour blend. Perfect for those of us who bake spontaneously, when the mood strikes us.

12 oz. frozen blueberries, thawed, or 1 pint fresh, rinsed, drained

1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix, or any self-rising GF flour mix

3/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup organic canola oil, or butter/GF margarine such as Smart Balance

Preheat oven to 350 degrees F. Generously smear an 8-inch pie plate or 8 x 8-inch baking dish with butter or GF margarine (we use Smart Balance). Pour the blueberries into the bottom of the dish.In a mixing bowl, combine the GF flour mix with the brown sugar and cinnamon. Add in the oil or butter by hand, and rub the mixture between your fingers until it resembles sugary coarse crumbs. Layer the crumbs over the blueberries. Bake in a preheated oven until bubbly – about 30 minutes.Serve warm, with a scoop of vanilla ice cream, if desired. Makes four servings.

Cook's Note:For those not baking gluten-free, simply use the recipe substituting your favorite self-rising flour.