Yesterday we tried a new recipe from Karina's Kitchen for gluten free blueberry crisp. I picked up a GF flour baking mix (I think its made by Nemaste) last Friday from the East Lansing Food Co-op at the Lansing City Market so that I would be able to try this. I'm not really planning to buy specialty gluten-free products until we can tell if its making a difference or not, but I've been really wanting to use up some of my local frozen blueberries from last summer, so I figured I'd pick up a small bag of this mix. I'm glad I did, this crisp is yummy! Definitely something I'd make again!
GF Blueberry Crisp
2 pints fresh blueberries, or any berries, picked over, rinsed, drained
1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix, or non-dairy GF flour baking and pancake mix
3/4 cup organic light brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup softened butter, vegan Smart Balance, or Spectrum Organic Shortening (I used shortening)
Preheat oven to 350 degrees F. Generously schmear an 8-inch pie plate or 8x8-inch baking dish with butter or oil.
Sprinkle a pinch or two of the GF baking or flour mix onto the blueberries and toss to coat. Pour the blueberries into the bottom of the dish.
In a mixing bowl, combine the 1 cup of the gluten-free baking and pancake mix with the brown sugar and cinnamon. Add in the butter or vegan shortening 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, topped with a scoop of vanilla ice cream, frozen yogurt, or your favorite non-dairy frozen dessert, if desired.
Makes four generous servings.