Easy Gluten-Free Blueberry Crisp
My first gluten-free blueberry crisp.
I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.
Whatever gets you through.
I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.
But I digress.
Karina's Easy Gluten-Free Blueberry Crisp Recipe
Crisps are simple desserts that translate beautifully to gluten-free. Lucky us! This yummy blueberry crisp features a gluten-free baking and pancake mix for the flour blend. I used to love using Pamela's Ultimate Baking & Pancake Mix for my all-purpose flour mix... until I discovered my casein allergy. It works so well in so many recipes; and makes it easy to grab and get to it. Perfect for those of us who bake spontaneously, when the mood strikes us. Not to mention, when the berries are ripe and luscious.
2 pints fresh blueberries, or any berries, picked over, rinsed, drained
Preheat oven to 350ºF. Generously schmear a pie plate or 8x8-inch baking dish with butter or vegan shortening.
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If you prefer to bake sugar-free, sweeten with agave, to taste. The texture of the crumb may change, however.