A Summer Classic: Blueberry Crisp.
We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives.
June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic.
The forever glorious blueberry crisp.
And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus.
Blueberry season is short and sweet.
Peace + Love + Justice,
Karina's New Gluten-Free Wheat-Free Blueberry Crisp RecipeBy Karina Allrich July 2014.
This new combination of gluten-free flours creates a slightly crunchy, crumbly golden topping that sweetens the bubbling fresh blueberries just enough. It tasted like blueberry pie. Without all the fuss.
3 pints fresh organic blueberries, washed, patted dry
1 tablespoon tapioca starch
1/2 cup hazelnut flour
1/2 cup sorghum flour or brown rice flour
1/4 cup gluten-free cornmeal
1/4 cup gluten-free quick cooking rolled oats
1/4 cup tapioca starch or sweet rice flour
1 tablespoon flax seed meal
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2/3 cup light brown sugar, packed
1 Earth Balance Buttery Stick* (8 tablespoons)
Preheat the oven to 350ºF. Rub the inside of a 9x14-inch ceramic baking dish with dairy-free Earth Balance Buttery Stick.
Place the blueberries into a large bowl and sprinkle with tapioca starch. Toss gently to coat. Pour them into the greased baking dish and distribute evenly.
In a separate mixing bowl, whisk together the hazelnut flour, sorghum flour, cornmeal, quick oats, tapioca starch, flax seed meal, cinnamon, sea salt. Add in the brown sugar and stir to combine.
Drop in the Earth Balance Buttery Stick in small pieces. Using clean hands, rub the Earth Balance and flour mixture between your palms and fingers to create a moist sandy crumble. If your brown sugar is fresh and soft, the topping should stick together when you pinch a piece between your fingers. But if the topping is a tad dry, add 1 tablespoon non-dairy milk to the mixture.
Sprinkle the topping all over the blueberries.
Bake in the center of a pre-heated oven till the topping is slightly browned and the blueberries are soft and bubbling around the edges- about 35 to 45 minutes, depending upon the size of your local blueberries.
Set the crisp on a cooling rack and allow it to rest a bit.
This crisp was lovely served warm.
Cover and chill leftovers.
We ate the leftovers for breakfast.
Recipe Source: glutenfreegoddess.blogspot.com
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Recipe Notes:This is a vegan gluten-free recipe (dairy-free) but if you prefer using butter, use *butter instead of Earth Balance Buttery Sticks.
Serve with a cool and creamy spoonful of Coconut Vanilla Ice Cream if you like.
The scant bit of xanthan gum helps the topping stick together, but is not essential.