We were on a small vacation this week and I came home to find my blueberries in the refrigerator a little less than desirable. So I needed to use them up. What better way than to cook them. So I decided that blueberry crisp would be in order. Here it is. It smells so yummy! Enjoy with coconut milk ice cream for a dairy free / gluten free delight.
Gluten Free Blueberry Crisp
2 Pints Fresh 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 Spectrum Organic Shortening
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.